https://www.copymethat.com/r/IbeGVVq1r/sourdough-ciabatta-bread/
137014397
4Din3Kt
IbeGVVq1r
2024-05-18 17:00:28
Sourdough Ciabatta Bread
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Ingredients
- subheading: Weight Ingredient Baker’s Percentage:
- 511g White bread flour, malted (Giusto’s Artisan Bread Flour, 11.5% protein) 50.00%
- 358g High protein bread flour (Central Milling High Mountain, 13% protein) 35.00%
- 153g Freshly milled khorasan (Kamut®) wheat 15.00%
- 869g Water 85.00%
- 31g Extra virgin olive oil (L’Acropoli di Puglia, Amabile) 3.00%
- 20g Salt 2.00%
- 59g Sourdough starter 5.75%
- subheading: Levain:
- subheading: Weight Ingredient Baker’s Percentage:
- 59g Mature sourdough starter (100% hydration) 100%
- 29g White bread flour, malted (Giusto’s Artisan Bread Flour, 11.5% protein) 50%
- 29g Freshly milled khorasan (Kamut®) wheat 50%
- 59g Water 100%
- The above images show my levain when fully ripe, just before I add it to the Dough Mix at 1:00 p.m., below. Note the streaks on the side of the glass in the image on the left: this recent fall, along with significant aeration and slightly sour smell, indicates to me it’s ripe (mature) and ready to be used.
- At 100% inoculation my levain was ready to be mixed into the dough after 3 hours when kept at 77 to 80°F (25 to 26°C).
- subheading: Dough Mix:
- The target final dough temperature (FDT) is 79°F (26°C).
- note: Note that the table below shows the weights for the ingredients only for the final dough mix. In other words, the weight of the flour here will be less than the Total Formula lists above because some flour needs to be used to build the levain, above.
- subheading: Weight Ingredient:
- 482g White bread flour, malted (Giusto’s Artisan Bread Flour, 11.5% protein)
- 358g High protein bread flour (Central Milling High Mountain, 13% protein)
- 124g Freshly milled khorasan (Kamut®) wheat
- 810g Water
- 31g Extra virgin olive oil (L’Acropoli di Puglia, Amabile)
- 20g Salt
- 176g Ripe liquid levain (see above)
Steps
Directions at theperfectloaf.com
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