Ciabatta 90% hydration

Profile picture for user inumeridiieri
inumeridiieri on 4 Jan 2017 at 04:42

Ciabatta 90% hydration. I redid ciabatta down hydration to 90%

Baked on baking stone, much better...no paper oven.

Recipe

Wheat flour 400 g

Water 360 g

Liquid starter 100 g

Malt 2 g ( 0,5% )

Salt 8 g

Yeast 10 g

Bulk fermentation 90 minutes

Final proof 60 minutes

This time I wanted to make two risings, much better.

I am satisfied with my oven and this flour (economic), I think it's the best I can get

Gaetano

 

Looks like a sponge. I bet it's delicious.

Thank you for sharing your recipes too.

Thanks Lechem. I thank you in this forum I am learning so many things.

Gaetano

Profile picture for user Ru007

Ru007 on 4 Jan 2017 at 08:38

That crumb looks beautiful. Its so bubbly! 

Have you ever tried a ciabatta with just lievito madre (did i get that right?)?

I notice in most of your recipes you use yeast and sourdough? Is this to get the flavour of the sourdough but still have the convenience of the fast rising time? 

Ru

Profile picture for user inumeridiieri

inumeridiieri on 4 Jan 2017 at 09:31

Grazie Ru. It's true, often i use sourdough and yeast. Sourdough for flavor, yeast for rapidity ( fast rising time ) . I prefer sourdough for bread that i keep, yeast and sourdoug when I eat immediately. Yes, i haven't tried ciabatta with just sourdough...I'll have to do it :-) This morning my lady asked me yet ciabatta bread...I could not please her :-) for lunch was ready :-)

P.S. thanks for the patience that forum has with me ... I express myself badly, but you understand equally well.

 

Profile picture for user PalwithnoovenP

PalwithnoovenP on 4 Jan 2017 at 11:03

Your ciabattas (ciabatte? :D) look unique! Great crust and crumb. Looking forward for your lievito naturale version!

Profile picture for user inumeridiieri

inumeridiieri on 4 Jan 2017 at 11:46

Ciabatte=ciabattas :-) thanks @PalwithnoovenP stay tuned :-) but with sourdough is more difficult :-)

Ciao

Gaetano

P.S. in italy ciabatte :-)

I have been wondering what to do with today's refreshed starter and I think I will try your formula. No olive oil? Most recipes I have seen call for it. I like your use of a little malt. Yes, I will try this one!

Happy baking! Ski

Grazie Sky. For bread i don't love olive oil...it's true pan de cristall need olive oil.

Gaetano

You state you use Wheat Flour.  Is that whole wheat flour?