These excellent Ciabatta breads made with wholemeal flour have a crunchy crust and a chewy crumb. If you add 120 g grain and seed mixture to the recipe the bread is describe as Ciabatta intergrale.
Starter
120 g wholemeal flour
120 g water
1 tsp instant dried yeast (3g)
Dough
240 g white bread flour
1½ tsp instant yeast (5g)
1 tbls caster sugar (14g)
1¼ tsp salt (9g)
170 g water
Method
Combine the starter ingredients in a bowl and rest covered at room temperature for 8 to 15 hours. Add the remaining ingredients and mix until the gluten starts to strengthen. This dough is now very sticky, continue mixing to fully develop the gluten approx. 4 minutes. Place the dough on a floured table and sprinkle with flour on top. Cover with a towel and allow proofing for approx. 90 minutes. Cut the dough in two long pieces approx. 10 x 30 centimeters. Place them next to each other without deflating on a baking paper lined baking tray. Prove covered for approx. 15 minutes while heating the oven. Preheat the oven to 220°C normal bake (fan forced) 200°C. Place the tray in the middle of the oven and bake for approx. 25 minutes. Allow cooling for at least 15 minutes before slicing.
Note: If you are using a grain mixture add this at the end of mixing the dough. This very sticky dough is easier to mix with a stand mixer, hand mixer or bread machine.
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