Ciabatta for Dom

Very wet, make lots of folds sprinkling flour between turns

The Dough

Ingredient Weight US Volume Bakers Percentage
Levain 323 g 11.39 oz 2.53 cups 107.67%
Flour 300 g 10.58 oz 2.35 cups 100.00%
Water 180 g 6.35 oz 0.76 cups 60.00% (hydration)
Salt 2 g 0.07 oz 0.16 tbspns 0.67%
Total Weight: 805 grams / 28.40 ounces
Total Flour Weight: 300 grams / 10.58 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

first ferment 3 hours 45 minutes
divide 75 gram peices
Final proofing 1 hour 30 minutes
bake 25 minutes at 238 celcius


Jeremy

6 comments

Jeremy,

thanks

what hydration starter?

100% - makes for 74% hydration dough

Dom

Jeremy,

I tried your recipe but I scale it down to half and this is the end result.... Am not sure if it's suppose to be looking like that..??

Confused

[img]http://i63.photobucket.com/albums/h157/donyeokl/ciabatta.jpg[/img]

In any sense, I like the texture of the crumb and it taste good when toasted

Wink

Pardon the bad photography!

Looks good, I think I will give it a go this weekend and see how it looks, been a while since i made it!

Jeremy

no just make the peices 75 grams or whatever size you like, big or little whatever turns u on?



Jeremy ;)

divide 75 gram peices


Jeremy

typo?

Hello Jeremy,


I am new to the forum and sourdough baking, but i am a pastry baker for years.
You make the dough let it rest for how long? then you make the folds let it rest, fold, rest, fold, rest.


Thanks
Hans