Ciabatta a'lancienne

by SourDom · More by this author { 2009 October 13 }

The Dough

Ingredient	Weight	Bakers Percentage
Flour	500 g	100.00%
Starter	200 g	40.00%
Iced Water	360 g	72.00% (hydration)
Salt	10 g	2.00%
Total weight: 1070.00 grams

Percentages are relative to flour weight (flour equals 100%). Flour from the Starter is not counted. See How to read Baker's percentage tables.

Too much salt? Don't forget that the Starter also contains flour (usually half flour / half water), compensating for a higher percentage of salt.

Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.

Ingredients

500 g Flour
200 g Starter
360 g Iced Water
10 g Salt

Method

Mix well and knead once (~30 secs) - put in fridge overnight

Then next morning fold hourly for 5 hours, divide, stretch a little and transfer by hand to pot. Bake in pot.

This dough is very sticky and hard to handle.
It was a little sluggish - after being in the fridge all night.
I folded the first few times on an oiled surface, then on a liberally floured surface. After folded the last time - into a rough rectangle, I simply cut that into four fat strips - tossed more flour over them, and put them on a heavily dusted tea towel (bunched up in between the pieces) to wait their turn to bake.
I used an oval casserole that had been in the oven since it was turned on.
With floured hands I picked up the dough from either end (a little rough handling really doesn't matter with this dough), then dropped it (carefully) into the pot. Put lid on, and put pot back in the oven.
Baked for about 20 mins with lid on, and 10-15 mins with lid off in very hot oven

cheers
Dom

(originally from the Ciabatta Bake-Off)

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Hey Dom,I have just been

by karniecoops · More by this author { 2009 November 6 }

Hey Dom,

I have just been scrolling through the Food Art Challenge starting with TP's wonderous swans, and Pab has posted a beautiful picture of 'Couronne à l'Ancienne'. Both breads look so great, but is a l'Ancienne a l'Ancienne? I'd love to try and make a Couronne, even though it won't taste any different it sure looks FAB! Would this dough stand up to being proofed in a bannetton or too 'soft'?