Ciabattas for CB
Prior to the many posting here about biga I had already decided I’d try a non biga ciabatta recipe. One of the people I follow on YouTube, Joy Ride Coffee has a formula up that I decided to give a go. I decided to make the ciabatta with a 12% white flour I have left over from an early baguette bake and only used whole grain in the levain. The levain itself is my usual 100% hydration.
Flour and water mixed and autolyse x 1 hour.
Levain added (8% pre-fermented flour) and given 30 min rest.
Bassinage adding salt and enough water to bring hydration up to 80% and then olive oil added followed by slap and folds x 250. Followed by 1 hour rest
one Lamination then 3 sets of coil folds at 45 min intervals.
Unsure how far to take bulk fermentation I ended it at 25% (probably a mistake) and the dough went into cold retard until the following day.
RT bench rest x 1 hour then divide and shape. I snapped into a log, uncertain if that is appropriate for a ciabatta. Rested in the couche seam side up for 1.5 hours until finger poke left a small dent only popping back up slowly and partially.
Baked at 480ºF with steam for 13 mins and then 420ºF convection without steam until golden brown.
One ciabatta split on top, which I wasn’t expecting. This made me think that they may have been underproofed and I think they were somewhat.
The crust is quite thin and crisp while the crumb has a tender chew compared to most sourdough I make. The flavour is alright, I think that the Quebec flour at 10% protein has better flavour, it certainly is more yellow in colour.
Here is my wine bottle helper (cheap wine I’ll never drink is good for something finally).