June 13, 2009 - 10:37am
Sordough Ciabatta
I decided to try out my new SD starter and see if it's healthy and working and all. I'm pretty sure it's in good shape. I added it to the ciabbatas I made for a friend of mine, and it made the crumb and taste really extraordinary. Not only that, but I think I've finally mastered the steam technique. this bread had the ultimate crackly crust. it literally cracked when I cut it in half. This is definitely one of the better breads I've made.
P.S. you can see the starter in the background, it's in the container with the red lid :) .
TeaIV
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Comments
Nice looking bread, Tea. I'm sure your friend will be pleased.
--Pamela
Congratulations! I'd like to try your recipe if you would share it.
Thanks!
Patricia
looks like the sour added some dimension to the flavor, did you spike the final dough with commercial yeast?
I used this recipe: (I folded by hand.)
Jason's quick crocodillo ciabatta
great recipe, thanks to jason!
I just added about 1/2 a cup (maybe 3/4 a cup) of white whole wheat SD starter. also this recipe is about 15% WWW. just added it into the dough, as I didn't worry about it getting too moist :). also I used this preferment:
1/4 C. WWW flour
3/4 C. bread flour
1 C. water
1/2 tsp. yeast
a little extra flour to thicken it.
a pinch of sugar, and a teeny bit of vinegar.
fermented it for 12 hours on the counter. I just got some WWW the day before for the first time, and decided to try making something with it. yes, I did use commercial yeast. about 3 tsp. oops. that might have helped the rise though. I divided them into 2 loaves, not 3. remember to heat up your baking surface, it makes a BIG difference on the oven rise with these ciabattas.
the taste wasn't very sour, but it was very good anyways!
good luck!
TeaIV
I know that recipe well, and I had been toying with the idea of adding 100% hydration starter to it. Thanks for the inspiration and the recipe!
Patricia
you're welcome!
TeaIV
I used 150 g of 100% hydration starter along with the Jason's Coccodrillo recipe and they came out great! Bigger holes and better flavor than any of the previous loaves from this recipe (which I thought were good to start with).
Thanks again for the inspiration and the recipe!
Patricia
you're very welcome! I'm glad I could help someone else. thank you for trying it, and I'm glad it turned out well!
TeaIV