Receta Sourdough Ciabatta Recipe
Each weekend I try to bake a new type of sourdough loaf in order to get the feel for how the dough works and to change things up a bit in my house. I am not a huge fan of ciabatta loaves as I find the crust to hard and usually end up cutting the top of my palate. In fact, even when we are in Italy I tend not to buy ciabatta. However, reading Celia’s recipe I realized that it is the baking time that affects the crustiness and so I decided to give ciabatta a chance. The first loaves I made were nothing like ciabatta and might have had everything to do with the fact that I relied on my memory and did not follow the recipe when making the loaves. Not only did I make use of tap water, I also added oil! Then last weekend I decided to follow the recipe, but instead of using semola flour like Celia, I used 00 pasta flour. This is very fine and added a very soft texture to the ciabatta. This weekend I used the semola flour so that I could get a comparison between the two before posting a recipe for this month’s Fresh From The Oven challenge. Personally I prefer the softer loaf, but please take a look at Celia’s recipe for the original!
do you like soft or crusty loaves of bread?
Sourdough Ciabatta Recipe
Ingredients:
- 150g fed sourdough starter
- 335g iced water
- 250g bread flour
- 250g 00 pasta flour
- 9g fine salt
- Rye flour for dusting
Method:
Place all of the ingredients in a large bowl
Use a spatula and mix everything together until well mixed
Cover with cling film and leave for an hour
Give the dough a quick knead in the bowl and cover
Leave for an hour before kneading for a second time
Cover and leave the dough to prove until doubled in size
Place a pizza stone (if you have one) into the oven
Preheat the oven to 250°Celsius (or the highest temperature setting on your oven if it does not go that high)
When the oven is hot generously dust your worktop with rye flour
Turn the dough onto the worktop and dust the top of the dough with flour
Dust your hands with flour and flatten the dough into a large rectangle
With the longer length in front of you, fold the top third down
Now fold the bottom third up
Cut into two equal pieces and dust the top of the dough and your hands with rye flour
Place each piece onto a piece of baking paper and lightly stretch it to give the traditional slipper shape
If you are not using a pizza stone place the baking paper onto a baking tray
Spray the top of the loaves with water, reduce your oven temperature to 220°Celsius and place the loaves straight into the oven
Bake for 20 minutes before reducing the temperature to 175°Celsius and bake for 15 minutes for a softer crust or 20 minutes for a hard crust
Allow to cool completely before cutting
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http://tandysinclair.com/sourdough-ciabatta-recipe/
© recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
I am submitting this recipe to Fresh From The Oven which is being hosted this month by Utterly Scrummy Food For Families.
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.