Ciabatta with sourdough by Eric Kaiser

Category: Sourdough bread
Kitchen: italian
Ciabatta with sourdough by Eric Kaiser

Ingredients

ripe wheat sourdough 150 gr.
flour of the 1st grade 375 gr.
flour of the 2nd grade 125 gr.
water, room temperature 350 gr.
salt 14 g

Cooking method

  • First, we refresh the starter, for this we take:
  • 2 tea. lies. bread wheat flour
  • 2 tea. lies. water, room temperature
  • 1 tea a spoonful of wheat or rye starter
  • Mix everything well, cover and leave for 6-8 hours at room temperature.
  • For starter culture:
  • 70 gr. wheat flour 1st grade (In Germany type 550)
  • 70 gr. water
  • 20g mature starter
  • Mix all ingredients, cover and ferment for 12-16 hours.
  • For the test:
  • 150 gr. ripe wheat sourdough
  • 375 gr. flour of the 1st grade (in Germany type 550)
  • 125 gr. flour of the 2nd grade (in Germany type 1050)
  • 350 gr. water, room temperature
  • 3 gr. fresh yeast or 1/4 tsp. lies. dry (optional)
  • 14 gr. salt
  • If you cannot get 2 varieties of flour, then take only one variety that you have.
  • Mix all ingredients for the dough and knead with a food processor or mixer with hooks for 10-12 minutes. It will be very difficult to knead this dough with your hands, as it turns out to be very soft. Put the finished dough in a greased rast. butter a cup and cover it.
  • 1st proofing of the dough - 60 minutes (without yeast 90 minutes) at room temperature, then fold the dough "Stretch and fold"
  • 2nd proofing of the dough - 60 minutes (without yeast 90 minutes) at room temperature.
  • Carefully transfer the dough to a well-floured table, do not knead the dough so that gases do not come out of it. Divide into 4 parts, transfer to a baking sheet lined with baking paper and floured, cover and leave at room temperature for 45 minutes (without yeast for 60 minutes).
  • Gently stretch the dough into the shape you want, cover and leave at room temperature again for 45 minutes (without yeast ~ 60 minutes) ..
  • At this time, heat the oven to 260 ° C, Bake the ciabatta for 10 minutes with steam, then reduce the temperature by 200 ° C and bake the ciabatta for another 8-10 minutes.
  • Cool the finished tea on the wire rack.

Note

The ciabatta is soft, large pores and crispy. Be sure to try!
My leaven is strong, so I always bake without yeast

Baked 10 times already - and with bran and flour of 1 grade. In the photo from premium flour. Always great results

Recipe from Anna's blog
🔗

dogsertan
This is .. something. Great, real ciabatta.
Natali06
GruSha, your chabatta is incomparable! And for the photo, there are no words at all!
GruSha
Sergey, Natalia, thank you very much!
barbariscka
Lovely ciabatta! I'm going to bake it for the New Year ... Happy New Year and always good bread!
GruSha
Vasilisa, thank you and Happy New Year !!!
Omela
I can't believe my eyes !! And de there second grade flour ???
GruSha, gorgeous ciabatta !!
GruSha
Omela, thanks!
I wrote that in the photo from premium flour
Scops owl
Ciabatta with such holes, lovely Photos are very good
GruSha
Thank you, Larisa, great !!!
Lagri
Ciabatta is superrr !!! I will bake, be sure! There is always flour of the 1st and 2nd grade.
GruSha
Maria, try it! Pts successful recipe
Fragolina
GruSha, I thank you and my report on the work done. Ciabatta is beyond praise, and the holes .... Baking on wheat sourdough with wheat flour, premium grade and 2nd gradeCiabatta with sourdough by Eric KaiserCiabatta with sourdough by Eric Kaiser
SnieZhinka
maybe I don't know alone, but tell me what a starter is?
dogsertan
SnieZhinka,
Quote: SnieZhinka
maybe I don't know alone, but tell me what a starter is?
Anastasia, a starter is the same sourdough, as a rule, 100% moisture, that is, an equal amount of water and flour, then, according to a specific bread recipe, the sourdough is removed.

GruSha
Tanya, wow what a ciabatta!
Thanks for the photo!
Estel24
Good day!
GruSha, please tell me how to make this starter yourself. Thank you.
Saschanti
Thanks for the recipe. Tell me, why is it necessary to stand at room temperature? Doesn't the dough rise better in a warm place? Or should it not rise during proofing?
Tumanchik
Girls, I did not understand a little with the proofs. 1st proofing (I bake with yeast) of the kneaded dough for 60 minutes, then curd up and another 60 minutes. Then put the dough on the table, divide into parts and distance 60 minutes. Then form a loaf and bake after proofing for 60 minutes. I understand correctly?
Tumanchik
Baked! This is my beauty. I replaced the 2nd grade flour with whole wheat spelled 100 + 20 grams of not ground wheat bran. I baked in one circle - I didn't divide to bake in a duck. The result was very pleasing. Now I will bake according to the recipe. Even my husband liked it.
Ciabatta with sourdough by Eric Kaiser
Ciabatta with sourdough by Eric Kaiser
Thanks a lot to the author! And the leaven has found application!
Nikusya
Irus! well done! What did the truth do with leaven?
Tumanchik
Quote: Nikusya

Irus! well done! What did the truth do with leaven?
of course
Nikusya
From the wins the doer!
GruSha
Irina, oh, how I missed it !!!
Excellent bread
mamusi
I also want to try baking your ciabatta! Very beautiful!
I have eternal leaven, when I need to overfeed
GruSha
Margarita, thank you very much, I am sure and will like the taste
ksu250206
This is what I got, not very lush but tasty. I did it without yeast, but I had to put it in, although the leaven was already strong or baked only from premium flour. Baking 400 gr. premium flour and 100g of whole grain.Ciabatta with sourdough by Eric Kaiser

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