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Sending this to Yeastspotting.

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First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).

AP Flour, 425g
ice water, 330g
salt, 10g
white starter (100%) 150g

1. Mix flour and water into a lump of mass, cover and put in fridge for 12 hours. (let's say Thurs morning, takes <5 min)
2. Add starter and salt to the dough, use hand to mix until roughly evenly distributed. Note that the 100% starter here has two purpose: it's levaining power to raise the bread, AND it's extra water acts as the "2nd hydration" step.
3. Bulk rise at room temp (70 to 75F) for 2-3 hours until it grows about 1/3 in volume, S&F every half hour until enough strength has been developed. Put in fridge.
4. About 24 hours later, take out dough, if it has not doubled or nearly doubled, give it more time to rise at room temp. I usually have to give it about 1 to 2 hours, depending on temperature, which means the dough can probably be stored in the fridge for even longer than 24 hours.Do make sure it has a sufficient bulk rise, so the dough is strong enough; but don't let it go too long, the dough will be so bubbly that the shaping would be difficult - this is where you need to experiment with timing a lot.
5. Divide into 4 portions (which means these were 200g-ish ciabatta rolls), put on oiled parchment paper to proof. The beauty of ciabatta is that little shaping is required, however, I find that it still helps with crumb to lightly fold the edges over to make them into squares.

6. Proof until very puffy and expanded (about 1.5 hrs for me), take each one and flip over onto another parchment.

7. Bake each @460 for 18 min, the first 8 with steam.

Cut them horizontally, and they were perfect for juicy fillings

Cut it vertically, they were great for dipping into olive oil

Second one was made with this recipe: http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/

These are bigger than the 36 hour sourdough ones

My husband and I grew up in New Orleans. It is a tradition to use up the rich fat foods on this day, the day before Lent begins. Buttermilk pancakes were the order of the morning. We have a vintage griddle from early in our marriage...42 years this past Friday. Husband made his wonderful buttermilk pancakes. I sliced the berries and my best friend had sent me 2 jars of his homemade maple syrup from his trees in Wisconsin. What a great way to start the day and to savor our rich lives. c

  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I had some left-over starter from my last Cherry Sourdough Bread so I decided to combine that with some of my AP starter along with some cream cheese, milk, butter, maple syrup for some sweetness and assorted flours.

I have to say the rolls came out great and I already ate 2 before dinner! I need to build up my strength for an early AM drive to the train station to trek into the city. Normally this would not be a big deal, but I'm afraid it may take me longer to drive to the station than the actual train ride to Manhattan.

I used multiple toppings including toasted onions, cheese powder and poppy seeds but these rolls will work with just about any topping you desire.

Directions

The night before refresh your starter and if you have some oat flour make an additional starter using 50% oat flour to bread or AP flour. The oat flour starter was kept at 100% hydration while my AP starter was at 65%.

You need to have a total amount of starter at 375 grams.

Main Dough Ingredients

200 grams AP Starter at 65% hydration

175 grams Oat Flour Starter at 100% hydration

300 grams Sir Lancelot High protein Style Flour (you can substitute bread flour if necessary)

112 grams Durum Flour (KAF)

100 grams White Rye Flour (KAF)

102 grams Cream Cheese softened

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Seas Salt or Table Salt

30 grams Maple Syrup or Honey

353 grams Milk (I used 2% but you can use which ever you prefer) at room temperature

Procedure

Mix the flours, maple syrup and 300 grams of the milk together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, butter, starters and cream cheese and mix on low for a minute. Add the rest of the milk unless the dough is way too wet. Note that the dough should be rather moist so don't be afraid to add the rest of the milk. Mix on low-speed for another 3 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and divide into around 10-12 pieces depending on the size of your rolls and form them as desired. Place them on a parchment lined sheet pan and let them rest.

Cover them with a moist tea towel or sprayed plastic wrap for 1.5 to 2 hours. Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Before putting the rolls into the oven, apply an egg wash and your favorite toppings.

Place the pan with the rolls in the oven, add the boiling water or which ever method of steam you prefer and lower the temperature to 450 degrees. Bake for 20-30 minutes until the rolls are nice and brown.

Take them out and let them cool on a bakers rack for at least an hour before eating.

It has been a while since i have posted any thread, baked any bread, or joined in any conversation with the TFL community. 3 months have elapsed since the day i had my spine fused, and i now feel good, and have recuperated enough to be able to bake bread again.The bread shown is one of my favorites: Hamleman's Whole Wheat Multigrain.

As far as pain, it is mild, yet tolerable. I have removed the brace now, so i can bend easily.

It is worth mentioning that i had kept my BDS (aka Baking deprivation syndrome) at bay by engaging in yet another addiction (like i need one). I have sketched away for days and weeks, and sought to increase my skills at drawing/digital art, and have been pleased with the results. Anyway, enough about me, and here is the bread:

With soaked millet/buckwheat/roasted sunflower seeds/Flaxseeds, and wholewheat freshly milled at home, this bread is mindblowing! Superior to any multigrain bread i have tasted.

I'm glad to be back!

Khalid