January 5, 2014 - 11:51am
Rye & olive oil ciabatta
75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof.
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75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof.
Those look great and must have tasted terrific.
Yes! This is a kind of bread I usually prepare when I have a meal with friends. It's easy to do. I knead the dough the evening before, it rests all night in the fridge, and I bake it in the morning. Rye and olive oil is an amazing combination.
they cannot be beat. I'm with you on serving rye rolls at dinner with friends too! I like your overnight process too - make life easy for the baker:-)
Happy baking
I call them ciabatta because of the shape and the method. It's not the typical ciabatta crumb with big holes. You know whole rye absorves lots of water. It's easy to do. I drop all the fermented dough over a floured table. I cut it in pieces with the scraper. Easy, clean, and quick. If you use a good quality spanish olive oil, the result is amazing.