June 2, 2019 - 8:47pm
Automatic Ciabatta
When I try to make a 75% whole wheat bread at 85% hydration, no matter whether I want a boule or batard, it comes out ciabatta. So far I just have not been able to develop the strength in the dough to bake freeform, even after proofing in a banneton.
So unless I get some great inspiration, I'm stopping at 66% ww at 75% hydration, which makes an OK batard. No ears, though.