Ciabatta for Dom

Jeremy's picture
Jeremy

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

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33 users have voted.

Replies

Jeremy's picture
Jeremy 2006 October 12

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



Jeremy ;)

donyeokl's picture
donyeokl 2006 October 13

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!

Jeremy's picture
Jeremy 2006 October 13

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

Hans 2009 February 24
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

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