Galss bread my first attempt. I was curious to try this bread, for the recipe i folowed this
https://www.youtube.com/watch?v=lwhwCxbblvw
Only change stiff sourdough with liquid starter
Wheat flour 300 g
Water 300 g
Salt 6 g
Liquid levain 45 g
Yeast 12 g
Malt 3 g
Bulk fermentation 3 hours division and goes into the oven
The mixing time lasted 20 minutes. I would have to string ( incordare i don't know how to say ) better.
Improvable but good taste. I do not like cooking, I had to warm up the oven more and do not use the wax paper...
Gaetano
is that the dough is wetter ,110-120% hydration, and there is some sugar in the dough to make the crust even thinner than ciabatta and more like a thin pane of glass that shatters. Sometimes there is some olive oil in the mix too. The crumb is even more open than ciabatta........ if that is even possible. At 100% hydration, this one is certainly getting toward a very wet ciabatta! It came out lovely! Well done and Happy New Year!
You are right. I edit the recipe, malt 3 g. Of ourse crumb must be more open than ciabatta. My bread has to be improved.
Gaetano
open crumb than this one!