Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato
We haven’t made SD ciabatta in a long time and wanted to make one that included some YW in the levain, had some semolina, rye and WWW for flavor while using mostly AP and a little bread flour for the rest of the dry. We added some VWG to up the gluten of this dough and improve its crumb. We also took some of our standard pizza dough ingredients; the mix of herbs, garlic and sun dried tomato and added them with some chia seeds.
The crust came out nicely browned and crunchy and softened as it cooled. The crumb was open, soft,glossy and moist. The herbs, garlic and sun dried tomatoes came though but were not over powering. The SD tang was there in the background but it was subdued due to the YW and no retarding of the dough or starters to bring out the SD flavor. We didn’t do two separate levains this time but mixed the YW right into the SD starter from the beginning.
This might well be the best tasting ciabatta we have ever made – just delicious!
It looks to be some fine sandwich bread for paninis by putting the crust of the bread on the inside and grilling the inside of the bread on the outside of the sandwich. Formula and Method follow. Here is a nice beer can chicken sandwich with lettuce and Amish Swiss, chips, berries and some salad and a chocolate sandwich cookie.
Method
Make the YW and SD levain in 3 stages each 4 hours apart for a total of 12 hours. The levain will triple in volume
The next morning autolayse the flour with the water for 1 hour in the mixer bowl. Add the levain and knead with dough hook on KA 8 for 8 minutes or until the dough releases from the bowl. Add the salt and chia seeds and knead on KA 8 for 1 more minute. Place in a well oiled plastic covered bowl for 15 minutes. Do 4 S & F’s every 15 minutes in the bowl. Add the herbs garlic and sun dried tomato and do 2 more S & F’s. Let ferment and develop in a well oiled bowl until the dough at least doubles. This will take about 3 hours
Turn out onto a well flowered counter, shape into (2) 8”x14” rectangles with an oiled dough scraper, dimple top with fingers, spray top with oil and cover with a dusting of flour and plastic. Let rest 60 minutes.
After 60 minutes, preheat oven for 45 minutes at 500 F regular bake with steam and stone in place. With 2 dough scrapers, transfer ciabatta to a floured parchment paper on a peel by flipping in over at the same time. Reshape as necessary. Slide onto stone and steam for 6 minutes. Remove stream, turn loaves 180 degrees and bake another 6 minutes at 450 F convection this time. When the internal temperature reaches 205 F it is done but not finished.
Turn off oven, leave door ajar and bread on the stone for another 8 minutes to crisp the ciabatta crust. Move to a cooling rack to cool to room temperature.
| Semolina, Rye and WWW Ciabatta w/ Chia Seeds, Herbs and Sundried Tomato | ||||||
| Mixed Starter | Build 1 | Build 2 | Build 3 | Total | % | |
| SD Starter | 25 | 0 | 0 | 25 | 3.69% | |
| Yeast Water | 30 | 10 | 0 | 40 | 8.00% | |
| AP | 55 | 50 | 60 | 165 | 16.00% | |
| Water | 25 | 35 | 40 | 100 | 16.00% | |
| Total Starter | 135 | 95 | 100 | 330 | 66.00% | |
| Starter | ||||||
| Hydration | 74.65% | |||||
| Levain % of Total | 24.54% | |||||
| Dough Flour | % | |||||
| Rye | 25 | 5.00% | ||||
| Semolina | 200 | 40.00% | ||||
| White WW | 25 | 5.00% | ||||
| Bread Flour | 80 | 16.00% | ||||
| AP | 170 | 34.00% | ||||
| Dough Flour | 500 | 100.00% | ||||
| Salt | 10 | 2.00% | ||||
| Water | 500 | 100.00% | ||||
| Dough Hydration | 100.00% | |||||
| Total Flour | 677.5 | |||||
| Total Water | 632.5 | |||||
| T. Dough Hydrat. | 93.36% | |||||
| Hydration w/ Adds | 92.67% | |||||
| Total Weight | 1,345 | |||||
| Add - Ins | % | |||||
| VW Gluten | 5 | 1.00% | ||||
| Chia Seeds | 20 | 4.00% | ||||
| Total | 25 | 5.00% | ||||
| Herbs and Veggies | ||||||
| 1 Clove Garlic | ||||||
| 1/2 T Garlic Chive | ||||||
| 1/2 T Rosemary | ||||||
| 1/2 T Sage | ||||||
| 1 T Sundried Tomato |
| |||||
Comments
Realy nice ciabatta! -Varda
This bread went over well with the family. It smells so herb and garlic you want to put butter on it and eat it with a limocello lemon lime on the side. Such easy bread to make too.
DA, I love your combination of ingredients for this one. I don't know if it was your photography or the bread, but it looks like it could melt in your mouth as if it was buttered! I don't have a Yeast Water starter but I think you have convinced me to try building one. I'm running out of room in my refrigerator though so something is going to have to go. Can you point me to your post on preparing one?
helped me get mine started here http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water
Akiko uses raisin yeast water. I used what I had handy that I knew wasn't sprayed with stuff that kills yeast - Minneolas and Oranges from the back yard. But you can use usa apples too - I've converted mine over to apple yeast water since organic apples are available.
Once you have one going you can convert it. I think a combination of raisins and apples would be the cat's meow. You should read Akiko's post but it is pretty easy. Take 1/4 C of organic raisins and 1/4 C of diced organic apples (unpeeled) and 1/4 c of orange juice (you want the solution to be a little acid) and 1/2 c water with no chlorine in it and put it in a 2 cup jar with a lid. Shake it up real good every hour for a few hours and leaqve on the counter 72 F is best but not over 78 F. Eventually you want the jar to be 2/3 rds full. After a day add a little more water and keep shaking. You should see some bubbles forming on the fruit after 3 days and at day 4 you can add a tsp of honey to the water to feed it. After a week you can change out half the fruit and replace it with new and remove 3/4th of the water and add new orange juice and water. I tried making a levain with 50 g of the discarded water and it took off after 6 hours and doubled on 12. Keep shaking it up and in two weeks you should have a nice culture to start a levain for bread and it can go in the fridge.
Feed it once a week with half a peeled apple, a T of honey and 1/2 tsp of sugar. I always drain off the fruit, put 6-8 pieces back into a clean jar, add 40 g of YW the new half an apple, honey and sugar and fill up to 2/3 full of water. I shake it up and leave it on the counter for 6 hours to make sure that it is very active again and refrigerate it. I save the leftover fruit in the freezer to add into breads and pies or anything else like yogurt.
Glad you liked this ciabatta combination. It is very tasty and one of my personal favorites. It would be just fine without the YW too.
Thanks DA for the instructions. I'm going away for a wedding to NC so when I get back this will be on the never ending list of things to try.
Regards,
Ian
put our to do list on and excel spreadsheet with ranking numbers so that we did the highest ranked first. Something new always seems to jump in front though :-)
I fixed my spreadsheet to do Bakers percent if you want it.
Sure...please email me your revised one. I have been too busy to make spreadsheets and have just been doing the math manually to adjust for hydration levels. Still haven't decided I'd I should include the seed starter components in overall formula. Wife just had surgery to remove her gallbladder successfully so it's been crazy.
half is mending well. Will send the spreadsheet tomorrow . It seems to be working well and then next bread requires a fix or two or twelve. I did include the seed starter in the spreadsheet but it is based on my hydration and that is one of the thngs I have to fix for every bread that requires a new hydration for the starter. Nothing perfect. Give the best to your healing half - and make sure those cats keep watch on her too when you are away!
Thanks DA...she is starting to feel better but still in some pain from the surgery. It doesn't help that some of our furry friends want to jump on top of her to keep her company.
Look forward to seeing your spread sheet.