Very wet, make lots of folds sprinkling flour between turns
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Levain | 323 grams | 11.4 oz | 107.67% |
| Flour | 300 grams | 10.59 oz | 100.00% |
| Water | 180 grams | 6.35 oz | 60.00% |
| Salt | 2 grams | 0.07 oz | 0.67% |
- Total Flour Weight:
- 300 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
Method:
first ferment 3 hours 45 minutes
divide 75 gram peices
Final proofing 1 hour 30 minutes
bake 25 minutes at 238 celcius
Jeremy
Replies
typo?
no just make the peices 75 grams or whatever size you like, big or little whatever turns u on?
Jeremy ;)
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..??
[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 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
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