Homemade Wildyeast Ciabatta

I am coming back to fruit ferments. I must admit that I had abandoned the universo of fruit ferments for a long time. I am trying with D'anjou pears ferment, with yellow apples, with mexican Guavas, also with chilean raisins and even with Ginger water ferment. I have achieved best results with pear, apples and raisins ferments. These are some homemade ciabattas I made with Apple water starter. The formula was this:

1 kilo of mexican flours (not very strong, it was around 80% white flour (around 12gr protein and the rest was stoneground flour from local mexican grains); 900 ml water (15ºC Celsius); 27 gr salt (3% of the water content); 400 gr of levain made with Apple water ferment (double feed system). I let ferment around two hours at room temperature, then store in fridge 14 hours. Next day, I divided in squares and let ferment 1 hour in final proof. Result was quite good. I feel proud.

Abel (México)

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