January 4, 2017 - 4:42am
Ciabatta 90% hydration
Ciabatta 90% hydration. I redid ciabatta down hydration to 90%
Baked on baking stone, much better...no paper oven.
Recipe
Wheat flour 400 g
Water 360 g
Liquid starter 100 g
Malt 2 g ( 0,5% )
Salt 8 g
Yeast 10 g
Bulk fermentation 90 minutes
Final proof 60 minutes
This time I wanted to make two risings, much better.
I am satisfied with my oven and this flour (economic), I think it's the best I can get
Gaetano