Ciabatta

I have been baking, but the gloomy days make it hard to take acceptable pictures. My canera, an Ixus, makes great photos in full day light, but it is having a hard time in the wintertime, making breads look a little somber.

This is the lightest bread I’ve made so far. When I picked it up after it had cooled, I was quite startled. I am German and was raised on heavy breads. Its feathery crumb seemed to defy gravity. For a proper Brotzeit some might consider the texture and flavor of this Ciabatta a bit too elusive, however as company to a steamy soup or in a bread salad, or for a soft panino the next day, with lots of strongly flavored toppings, wrapped in plastic wrap and put into the fridge overnight, it is marvelous. You could bake it to a softter loaf without the extra crisp exterior by baking it at 250°C for about 10-15 minutes and then let it cool.

Also, what you could do, is take a look at Teresa’s excellent blog and her new feature “Magnificent Sourdough”. Wink Nudge….

Ciabatta (2 loaves)

• 225g strong white flour
• 155g handwarm water
• 50g white leaven, hydration: 100%
• 4g salt
• 5g fresh yeast
• 7g good olive oil

Bulk fermentation: 1 hour
Desired dough temperature: 26°C
Cut in half, roll in flour.
Final fermentation: 90 minutes.
After 60 minutes of the final rest, lift the pieces up, stretch them a little, and flatten them. Put them onto baking paper and let rest for further 30 minutes.
Bake at 230°C for 25 minutes.

Source: Böcker GmbH & Co KG – Ihr Sauerteig Spezialist

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