January 13, 2016 - 11:23pm
Whole wheat ciabatta
Hi all!!
I'm fairly new to bread baking, but I've been playing around with ciabatta lately, can anyone direct me to a good whole grain (even if its <100%) version, or maybe even a version with rye in it. I want to experiment with flavours while still getting that really nice open crumb.
Also, do you find its better to stretch and fold a really high hydration dough (like ciabatta) on an oiled surface or a heavily floured surface?
Thanks!!