This weekend I have tried another version of the a l’ancienne formula to make Ciabatta.
Starter - as before
- 200g starter
- 425g water
- 340g white flour
- 160g 00 white flour
- 10g salt
- 3g malt
I mixed as before, and the next evening folded at hourly intervals for 4 hours.
Then the dough was divided in two and roughly folded before being placed in two floured teatowels.
One of them was left out at room temp to prove - for another three hours. The other was placed in the fridge and baked this morning.
Loaf 1 (further proof at room temp)
This formula is the closest that I have got to a sourdough ciabatta that I was hoping to bake. The 1st loaf was overproved, and perhaps could have been baked an hour earlier. Nevertheless it has the most extraordinary open texture for a sourdough loaf. The second loaf has a much better shape, but the texture of the crumb isn’t as even.
The third proving/baking option, would be to bake immediately (or soon) after shaping, and I haven’t got around to that yet.