This bread was made using the quick ciabatta recipe here on the site, link below.
I made two changes. #1 I replaced 100g of bread flour with First Clear to get closer to the french flours. #2 as soon as the dough was pulling away from the mixing bowl, I put it into a well-oiled covered bowl and placed it in the fridge.
Left it there for about 16 hours before putting it on my kitchen table and letting it warm up and triple in the next 2 or three hours.
Here is the link to the original recipe:
https://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
It was cooked on a pizza stone on the next to the bottom shelf of my convection oven. I sprayed it with water every 5 minutes or so and cooked it at 500 degrees for about 30 minutes or so. It was never really touched I did the second proof on cloth and rolled it over onto parchment paper before putting it into the oven.
- rondayvous's Blog
- Log in or register to post comments
reserved
I forgot that I put a half teaspoon of homemade wheat malt into the flour. This is how I made the malt flour:
1 cup of hard wheat berries covered in unchlorinated water in a half-gallon mason jar for 24 hrs.
Drained water and put in wet paper towels with the cap on loose and jar on its site so grain could breathe.
Gently rinsed seeds after 24 hours and replaced wet paper towel.
On the third day, I had roots a little longer than the grains, so I put the grains in my dehydrator set to 110 degrees and dried them for 24 hours.
Once thoroughly dry I ground them into malt flour.
I don't know if it made any difference, but I did it so there it is.