Coffee Sourdough Boule and SD No Knead Ciabatta
hello bread lovers!
this week, i finally got around to trying out a SD No-Knead Ciabatta recipe and was quite happy with the way it turned out. although i think i could improve on a higher baking temp the next round, i did not bake it covered, just the usual baking pan with a pan of boiling water at the bottom rack.
425 g bread flour
2 cups water
1.5 tsp salt
16 hrs bulk ferment, and one hour final rise. 250 celcius for 35 mins.
my second experiment for the week was to replace 80% of the water in my standard sourdough boule recipe with a special Malaysian coffee brew for a coffee-flavoured bread. the taste of coffee is strong and aromatic in the bread - may not appeal to everyone but I do love it very much! the coffee beans were roasted with margarine and sugar to give it the distinct Asian brew taste.