125% Hydration Levain Ciabatta, 76% overall hydration
Last time I made the Scott MeGee Ciabatta, but with a biga. Today, I converted it to a 125% hydration AP levain. Whereas the biga had 40% of the flour pre-fermented, I dropped this down to 20%, and also dropped the IDY by at least 2/3. The overall hydration stays at 76%.
I kept the large bread at 750g but decided to not stretch it so far this time so it has more girth, which I like. The taste is sweet and delicate and this ciabatta makes great morning toast.
Steam released, & rotated.
~750g x 1 beast, ~370g x 2 ordinary sized.
|Ciabatta w/ 125% Levain @76% Hydration|
|Scott MeGee, alfanso|
|500g will yield 3" diameter loaves - small|
|Total Dough Weight (g)||1500||Prefermented||20.00%|
|Total Formula||Levain||Final Dough|
|Total Flour||100.00%||827.4||100.00%||Final Flour||661.9|
|AP Flour||100.00%||827.4||100%||165.5||AP Flour||661.9|
|Water (cold in final dough)||76.00%||628.8||125%||206.8||Water cold||337.6|
|Olive Oil||3.00%||24.8||Olive Oil||24.8|
|KA mixer: "1", “2” & "6" to incorporate, 2nd hydration @ "4"to add, “6” to mix, “8” to finish.|
|In mixer: IDY into COLD water, COLD Levain flour. MIX ON "1" until water is taken up, then "2" until shaggy. Pinch and fold.|
|Remove dough from mixer, ~50 FFs, 5 min rest, 50 FFs.|
|Back to mixer: bassinage of COLD water, salt and olive oil ADD VERY SLOWLY - MIXER ON"4" THEN "6" & "8" to finish.|
|Mix done with slapping sound, pulling off bowl onto hook, then dropping back to bowl again.|
|bulk proof - 2 hr., 3 folds - 0, 40, 80|
|scale at 500g, no pre-shape, couche seam side up|
|40 min final proof|
|Roll and stretch dough as it goes to baking peel|
|Bake w/ steam @460dF, ~13 min, another ~15 min, then vent|
Some additional notes:
- Shaping and placing onto oven peel copied from Scott MeGee.
- If the flour is scaled out separately from the water and levain, the IDY can be placed into the flour and then whisked in to incorporate.
- My KA mixer has the "smaller" bowl. I don't like the dough hook, but that's what there is. a pretty constant need to stop and scape the hook and bowl sides down with regularity.
- Shift the speed in the mixer back and forth to accommodate the activity needed, like the addition of the bassinage, but end with speed of "8".
- Even starting out with cold water and cold levain/biga, mixing friction on my mixer brings the temperature up to ~81-82dF. Flour can also be refrigerated or placed in freezer to further delay overheating the mixed dough.
- As with everything else, I don't do a window pane. Rather relying on the slapping of the dough on the bowl sides and the aforementioned lifting and dropping of the dough from the hook as my indicators.
- First letter fold is right out of the mixer and is "aggressive". Second and third are succedingly much more gentle.
- For obvious reasons, the couche takes a fair amount of flour, the oven peel (with parchment paper) takes none.
- Dough is quite sticky, so flour the bench well.
- The less handling of the dough, the better.
- Shaping into a "barrel" and apply light pressure when tightening the skin of the dough - don't overdo or overthink
- There is a lot of moisture in the dough so it takes a longer bake than one may think. That is one reason why the coloration is dark.