Protein percent for ciabatta

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Pizzafreak on

Hi!

 Can I use 14% protein all purpose flour for my ciabatta?

I have 80% hydration and use an active sourdough starter. 
‘Tnks!

You certainly can use high protein flour such as your 14% protein flour.  Having higher protein will certainly make it possible for you to use a higher hydration such as 80%.  I would certainly consider doing a bassinage to get the hydration all the way up there.  So start at a lower hydration and fully developing the gluten and then gradually adding the rest of the water a little at a time.

Benny

Tnks so much for the tip!  How much Water should I add after and before developing the gluten?

Thanks and Regards, 

‘Roma. 

Tnks so much for the tip!  How much Water should I add after and before developing the gluten?

Thanks and Regards, 

‘Roma. 

So if your target is 80% hydration, say start by mixing your dough at 70-75% hydration and then fully developing the gluten.  Then gradually add the final 5-10% through bassinage to bring you up to 80%.  It is easy to add water, but you cannot remove it.

Benny