Ciabatta 100% Hydration
Hi,
if you like high hydration doughs, this recipe might be interessting. I gave the salt-stressed yeast approach a try and shaped the ciabatta with the help of water instead of flour.
If you want to have a closer look, here is the link to our recipe video:
Ciabatta 100% Hydration Recipe Video
Step 1: Salt Stressed Yeast
3.4g fresh yeast
10.5g salt
105g water
Put all ingredients in a jar. Dissolve the yeast and the salt in the water. Close the jar and let it rest for at least 4 hour and up to 2 days at room temperature or in the fridge at 5°C or 40°F.
Step 2: Dough
Ingredients for the dough:
Salt Stressed Yeast
375g strong bread flour (I used a strong Tipo 00 with a protein level of 17% and a W value of 460)
200ml water 20°C / 68°F at the beginning of kneading + 70ml water 20°C / 68°F for bassinage à 270ml water in total
Kneading the dough:
Start mixing for 2 min on low speed.
Continue mixing for 10 min on medium/high speed.
Bassinage: add the remaining 70ml water step by step over the next 10 min while mixing on medium/high speed.
Continue mixing for about 5 min on medium/high speed until the gluten structure is fully developed.
The total mixing time was about 27 min. After that, the dough had a temperature of 24°C or 75°F.
Put the dough in a bowl, cover it and let it rest for about 5h at room temperature which was 21°C or 70°F. Perform two stretch and folds during the 5h according to the schedule below:
After mixing, let the dough rest for 60 min at room temperature before performing the 1st stretch and fold.
Let the dough rest for another 60 min at room temperature.
Perform 2nd stretch and fold after a total resting time of 2h. Instead of using the bowl I put the dough in my baking pan for the final proofing. It had a better fit.
Let the dough rest for 3h at room temperature.
Step 3: Shape
After proofing is completed, wet your work space and the dough surface with water. Divide the dough into three parts and place them carefully on a baking paper. There is no further proofing after this step.
Step 4: Bake
Preheat your oven in time for 45 min at 250°C or 480°F
Put the dough carefully in the oven.
Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 220°C or 430°F for about 15min.
