Ciabatta Multicereali
Another Italian style bake using my DIY multi-cereal flour blend, as developed for my recent Pagnotta Multicereali bake.
It comprises 85% Dallagiovanna Manitoba flour with the balance being an equal parts mix of wheat, rye, barley, oats and rice grain all freshly milled together.
I've never had much luck with naturally leavened ciabatta - mine tend to be tough as old boots and with small alveoli, so I used fresh yeast in a 45% hydration biga. 100% of the flour is in the biga.
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