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
30g starter
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.