Ciabatta fermented with 50% moisture

Category: Sourdough bread
Ciabatta fermented with 50% moisture

Ingredients

Ferment 50% moisture (you can Levito Madre) 120g
The water is cold 360 + 30g
Wheat flour, premium or 1s 500g
Salt 11g
Olive oil

Cooking method

  • Ciabatta fermented with 50% moisture
  • We mix the starter culture (100-150g) with water (360g), then add 500g of flour, mix (you can in a kneader, you can use your hands) and leave for autolysis for 30-40 minutes, then add 30g of water in three steps with stirring each time and at the end add salt with water.
  • We transfer our dough into a container greased with oil and every 30 minutes we fold it up to 5-6 times, and measure the temperature of the dough, it should be 21-24 grams (now it is warm, and from time to time I put it in the refrigerator after folding it, then I leave it on the table ). After folding, leave on the dough in a container for 3 hours.
  • After the time has elapsed, turn on the oven 250-300g, who has how much (maximum), with a baking sheet.
  • As the oven heats up, dust the table with flour and turn over the container with the dough, sprinkle it with durum flour on top, divide it into segments as you like, then transfer it to paper with a silicone coating, otherwise it will stick ... back side, i.e. that side, which I sprinkled with durum flour, and transfer the blanks with paper to a hot baking sheet into the oven.
  • Bake for the first 10 minutes with steam, then open the oven to release the steam and bake for another 10 minutes.
  • We take it out ... on the grate to cool ...
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture
  • I mixed flour, made 350g 1s, 50g w / s, 100g millet. c / s and that's what happened
  • Ciabatta fermented with 50% moisture
  • Ciabatta fermented with 50% moisture

The dish is designed for

3-6

Note

After folding, you can put the container in the refrigerator for 12-48 hours ...


OlgaGera
Holes
I am the first, I am the first)))
Cool. I can even smell it.
Eh, it looks like I'll try to grow sourdough
Helen
Quote: OlgaGera

Holes
I am the first, I am the first)))
Cool. I can even smell it.
Eh, it looks like I'll try to grow sourdough
Thank you! Olya, well done, managed to snatch the first piece !!! I just went through a quest to learn the breeding of sourdough, so I can gather my thoughts and lay out the recipe, everything is very simple there, and in a week you can bake bread, ciabatta and everything else ...
OlgaGera
Quote: Helen
I'll collect my thoughts and lay out the recipe,
From this is what I expect.
Lenul, let's step by step. (without pictures). As she did.
I've already dug raisins. The persimmon is dry. On persimmon, a cool sourdough was obtained.
Waiting

I have a pink salmon, if possible))))

Natasha * Chamomile
Helen, Lena, as always - a masterpiece!
I also bake on Leviticus, but in a bread maker. I’m glad that I didn’t stop halfway, but that I mastered this leaven!
Tatyana1103
Elena, chic bread
Quote: Helen
I just went through a quest to learn the breeding of sourdough, so I can gather my thoughts and lay out the recipe, everything is very simple there, and in a week you can bake bread, ciabatta and everything else ...
Better than Lelka, Will not say
Quote: OlgaGera
From this is what I expect.
Helen
Quote: OlgaGera

From this is what I expect.
Lenul, let's step by step. (without pictures). As she did.
I've already dug raisins. The persimmon is dry. On persimmon, a cool sourdough was obtained.
Waiting

I have a pink salmon, if possible))))
Olya, I brought out Levito Madre, on persimmon and I have it ... this is another ferment of 50% moisture, otherwise it is displayed
OlgaGera
Quote: Helen
on persimmon and I have it ... it's a different leaven
Yeah, I wrote it down, we will postpone the persimmon, for now.
I understand that grapes are needed, but .... even my neighbors grow with chemistry, and it is imperative to wash it.
Will raisins work? Yes, the replacement is different, but Shtob is clear about the steps, and the raisins are closer to grapes)))
Helen
Quote: OlgaGera

Yeah, I wrote it down, we will postpone the persimmon, for now.
I understand that grapes are needed, but .... even my neighbors grow with chemistry, and it is imperative to wash it.
Will raisins work? Yes, the replacement is different, but Shtob is clear about the steps, and the raisins are closer to grapes)))
Sweet apples will be needed !!! Flour, water!
Trishka
Well, finally, the bread has waited!
Lenochka, thank you, took it, your village, and I pile them
OlgaGera
Quote: Helen
apples are sweet !!!
There is! Phew .., did not have time to zap into the strudel. So there will be no strudel)))
Trishka
Helen, Leeyen, I did bake them!
In what turned out, with night proofing in the refrigerator, boring!
Thank you!
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Small thought, sho these are pies ..
Helen
Quote: Trishka
Small thought, sho these are pies ..
and cut them into small pieces !?
Quote: OlgaGera
Helen, Leeyen, I did bake them!
In what turned out, with night proofing in the refrigerator, boring!
Pasib
well class! Show me the cut !?
Trishka
Yes, no, not small, it turned out from my palm, decent, I could not pull them apart, the dough was soft, slightly stuck together when baking, but it does not matter, the main thing is delicious!
Wait, I'll go take a picture.




Wo, sari what holes
Ciabatta fermented with 50% moisture
Helen
Quote: Trishka
Wo, sari what holes
Yes, holes !!!
Trishka
Helen
Today I baked a ciabatta with a sourdough of 100% moisture, I just brought it out, with a cold-night proofing, and this is what happened ..
Ciabatta fermented with 50% moistureCiabatta fermented with 50% moisture
A hole in a hole .. and a hole drives
OlgaGera
Quote: Helen
I just brought her out
And you don't tell how ...

Quote: Helen
A hole in a hole .. and a hole drives
Ciabatta fermented with 50% moisture
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tatka1
Helen, Helen, congratulations! Deserved!
Helen
Quote: Chef

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Thank you Chief! This is so unexpected for me !!
Ilmirushka
ElenKa, congratulations, accept
Helen
Quote: Ilmirushka

ElenKa, congratulations, accept
Quote: Tatka1

Helen, Helen, congratulations! Deserved!
I accept, I accept !!!
Tatyana1103
Helen, Helen, congratulations!
Anatolyevna
Helen, Elena, With a medal! Congratulations!
Helen
Tatyana, Antoninathank you girls
Darkusha
Lenusya, congratulations on the award, I also want to learn, I'm waiting for a detailed story
Trishka
Helen, Lenochka, with Victory and Myadalka !!!
Newbie
Quote: Helen
Sweet apples will be needed !!! Flour, water!

why are we silent? it is necessary to voice the recipe to the people, otherwise you alone admire the holes, and the people choke on saliva
Helen
The same chaabats, only a different leaven ..
Ciabatta fermented with 50% moisture"Eternal" sourdough on potatoes, no flour
(Yuri K)

Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Marysya27
To all inhabitants of the theme
Quote: Helen

The same chaabats, only a different leaven ..
Ciabatta fermented with 50% moisture"Eternal" sourdough on potatoes, no flour
(Yuri K)

In the morning I put the dough.
Quote: Helen
put the dough, straight cold 60g-sourdough, 70g-water, 120g-flour
I came home from work, prepared the dough, and put it in the refrigerator overnight. Ingredients - according to the recipe: nothing had to be added or added. In the morning:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
We tried the smallest:
Ciabatta fermented with 50% moisture


Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture


Dumb
The rest were taken to "taste"
So we will repeat
Lenochka - "try" and
Helen
Marysya27, what a beauty, thank you, for your trust !!!
Marysya27
Elenushka, I am with a double Only on Levito madre (I fed the leaven) on home-milled flour: c / z + on sprouted grains.
Starter culture:
Ciabatta fermented with 50% moisture
Testushko:
Ciabatta fermented with 50% moisture
Ciabatki:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Marysya27
Elenushka, we again have ciabattki on the "Eternal" from Yuri:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Helen
Marysya27, well, super! It seems to me only that your dough is a little thinner ... and you haven't tried it with cold proofing?
A.lenka
You girls have super-cute chabattki! I correctly noticed that on LM the bread is more finely porous, and on the eternal potato from Yuri - the holes are large and cavernous? Or something else could affect the perforation?
Proofing warm or cold?
Yuri K
Helen, Marysya27, well what is it! At least put yourself looking at your "outrages"! I like HOLES instead of bread and that's it!
Great photos of great bread!
Helen
Quote: A.lenka
Proofing warm or cold?
Yes, it can depend on this, and on flour, and on humidity ...
A.lenka
Quote: Helen
Yes, it can depend on this, and on flour, and on humidity ...
Bread mills reported that cold proofing produced larger holes and a more rubbery crumb. I want to understand - do you and Marysya have holes from the leaven, or from other conditions? I mean, do you have something to me in technology and recipe, except for the leaven?
Helen
Quote: A.lenka
I mean, do you have something to me in technology and recipe, except for the leaven?
I do not change anything, except that, after folding, I can leave it warm in the proofer or put it in the refrigerator until 48h ... I bake as time allows ...
Marysya27
Quote: Helen
It seems to me only that your dough is a little thinner ... and you haven't tried it with cold proofing?
Elenushka, absolutely true Slightly thinner And parting - on the balcony in standby mode. Well, or in xn, if bread.
Alyonushka, the type of leaven does not affect the size of the holes. On different hells. So that the holes are larger: do not knead the dough, but fold; when folding, do not press with force; do not need to fold for a long time, (but like Elenochki written) in several approaches a little (4-6 folds); dough shouldn't be tight (Better a little thinner than a little denser than necessary). Have Helen the consistency is clearly visible in the video
To create additional temptations, to motivate you to bake a ciabatta:
Ciabatta fermented with 50% moisture
Yuri, my husband also loves (or respects very much) perforated bread. He calls the ciabattka "bread with honeycombs"
Yuri K
Quote: Marysya27
He calls the ciabattka "bread with honeycombs"
Great name!
Marysya27
Also in the native topic, thank you Helen for ciabatta Sourdough from Yuriak
Ciabatta fermented with 50% moisture


Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Blanks for buters
Ciabatta fermented with 50% moisture


Knock-knock-knock This is me again, with the ciabatts
On my "Simplest" sourdough, this morning I baked: 1/3 of c / z flour + flour from sprouted wheat:
Dough:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
I immediately ran away to work. Therefore, while without a cutter
It looks like the period has begun:
Quote: Helen
... Now I bake ONLY chaabats, we like it ..
SvetaI
Helen, Elena, accept my gratitude for the wonderful recipe!
I cooked with Yuri's potato yeast.
I planned to put the dough in the morning on Friday, knead and crush the dough in the evening, put it in the refrigerator overnight, and warm it up and bake it in the morning. But it turned out that on Friday I would be at home very late and my plan would not work. But I’m already tuned in ... I had to experiment.
In the evening, I kneaded the dough. For 7 hours at a temperature of about 20 degrees, the dough only doubled. When tapped, it did not fall off, but it was no longer possible to postpone the batch and I took a chance. True, when kneading, I added half a gram of dry yeast, otherwise I would have had to dine without bread. I replaced a third of the premium flour in the dough with semolina and poured 10 grams more water, since semolina takes a lot of water. But during the kneading process, I had to add 2 tablespoons of flour to get the right dough.
I folded it 5 times every half hour, for a total of two and a half hours. Then she left the dough alone, albeit in my favorite Teskomovsky heated bowl (you got it for me, remember?).
After 2 hours, the dough was ready. And so:
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Ciabatta fermented with 50% moisture
Very tasty and perforated!
Marysya27
SvetaI, Svetlanawhat delightful, wonderful ciabatkas! Pleasing to the eye, pure openwork for you Mur-mur-mur
And by the evening I have nothing to cut
Quote: SvetaI
left the dough alone, albeit in my favorite Teskomovsky heated bowl (you got it for me, remember?).
Girls, is this a good bowl? Is it worth buying? Tell me please
SvetaI
Quote: Marysya27
is this good bowl? Is it worth buying?
Marysia, I really like it. I regularly bake Borodinsky with sourdough, it must ferment in a warm place, otherwise it will be long and sour. Previously, I always leaned the bowl against the radiator, but this is good during the heating season, and at other times dances with tambourines began. And in this bowl it is very convenient. There's a round rug down there, filled with some kind of gel. The mat is microwaved and attached to the bottom of the bowl. It keeps the heat for an hour and a half. Then you can reheat it. The bowl is quite large, I have more than enough for bread. Maybe if you are planning some big pies, it will seem too small.The rug does not need to be hooked to the bowl, I sometimes spread bread in the form on it.
In general, I recommend!
Marysya27
Thank you
liusia
Svetlanawhat gorgeous ciabatta !!!! And I ruined mine, there are no such holes. But it turned out delicious. When I poured water into the frying pan, since I had already used the ice, and my gas went out, and the oven was on protection, I noticed when it started to cool down, it turned out deliciously, of course, but without large holes. Ciabatta fermented with 50% moisture
Marysya27
Ludmila, very nice ciabatkas And big holes are also available And if they are also tasty, so generally lovely
liusia
Marysya27, very tasty.

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