CIABATTA STYLE 83% HYD
CIBATTA style bread 83% hydration and small amount of dry yeast preferment
PREFERMENT
200ml HI-LO Milk
100g Stone ground wholemeal
0.25g Dry Yeast
I took the opportunity to use milk that was just on the turn to sour for this bread mixing the preferment at 8.50 am and allowed it to do its thing for the rest of the day later in the evening i added the rest of the ingredients and mixed this dough by hand on the bench
500g Flour
12g Salt
310g Water
This dough was quite wet but the pick up and slap method was used on the bench with a couple of 20 - 30 minutes breaks (autolyse) this definitely assists in the handling of the wet dough. once finished it was allowed to stand for an hour or so before me going to bed and was then placed into the fridge overnight. i retrieved the dough at 5.00 am and allowed it time to warm up but didn't reach room temperature before dividing and rudimentary shaping and placing on a couch heavily floured with Semolina Ricinta flour.
The dough pieces were given about an hour and half before being placed into the oven @ 180 for 50 minutes coming out about mid day
Kind regards Derek