Chabatta with hop sourdough

Category: Sourdough bread
Chabatta with hop sourdough

Ingredients

Water 300 ml
Hop sourdough 300 g
Wholemeal flour 500 g
Salt 0.5 tsp
Milk 1.5 tbsp. l.
Olive oil 2 tbsp. l.

Cooking method

  • Put water + leaven + flour + salt in a bowl and knead the dough. Mix butter and milk in a glass and add to the dough. Knead very well. Cover the bowl and leave for 3 hours. After 3 hours, knead the dough on a well-floured table and give it a rectangular shape. Put on a baking sheet, cover and let stand for 1.5 hours. Then we bake at 180 degrees. It turns out very tasty.

Note

Chabatta (Ciabatta is a famous Italian bread, perfect for making bruschetta. There are many recipes for ciabatta, this one is another one, but with hop sourdough.

100matolog
Yesterday I decided to try to make a ciabatta. The result was stunning. Previously, I raised only rye bread with hop sourdough, I did not expect this from her. The taste is amazing. The dough was divided into three loaves, it turned out lighter than in your photo, although I baked 1h20m.
Thank you very much.
Lola
100matolog , Thank you. I am very glad that you liked the recipe.
Yna
Tell me, do you need only hop sourdough?
Yna
Can I have another backfill question? Is it possible to replace coarse flour (we simply do not have it) with peeled rye?
Suslya
H'm ... in general, these are different varieties, it is better then bake on a / c, but is there 1 or 2? Or you can add bran to any of these varieties.
Yna
Thanks a lot, I think the bran is a great idea! Only in what proportion (I will experiment), I will write what happened in the end.
Suslya
Start with the 2nd table. spoons for a given amount of flour.
Stiler
Tell me, if the sourdough is fresh, one feeding, can it give a bitter taste to bread? And then he baked bread (not that of course) but maybe you know?
Viki
Quote: Stiler

Tell me, if the sourdough is fresh, one feeding, can it give a bitter taste to bread?
Can. There is nothing wrong here. We have different hops. One "bitter", the other will be softer taste. And there is only one recipe - a glass of hops and cook ...
After a couple of dressings, this taste should disappear. Good luck to you!
Stiler
I made a sourdough according to a different recipe - 0.5 water, 3 tbsp. l. hops, cooked for 15 minutes, cooled to 40C, then stirred for 1 tsp. honey, and kneaded peeled rye flour. The mixture is reactive! The rise is 5-6 times the original mass. after the second feeding, he took a sufficiently large amount of sourdough, kneaded the bun and long-term proofing in the refrigerator. Then it rose well in the warmth. But the bread is impossibly bitter, although the smell seems to be excellent. :-( Now I will be smarter, after 3-4 dressings add to the dough.
And another question - after the next evening feeding, by the next evening, when I come home from work, you can see on the walls that the leaven has risen and gone down. Does that mean she's already over-acidified? How can I figure out the time for the peak of the ascent while I come home from work?
Viki
Quote: Stiler

How can I figure out the time for the peak of the climb exactly when I come home from work?
There are two options. The first - to change jobs - is clearly not suitable for you. Then we turn to the second option: you can increase the amount of "feed" in relation to the amount of leaven.
Axioma
To avoid such overlaps, I replaced the hop sourdough with a French one; I used flour strictly according to the recipe: coarse grinding!

The dark background is the color of the granite baking stone
The dough is obedient, not sticky. A taste for lovers of whole grain breads.
There are no plans to change jobs, and neither does the leaven ...
NB.
I made the ciabatta using hop rye sourdough. The leaven is already three years old. I bake Borodinsky and rye bread. And then I climbed the site and saw this recipe. I wanted to do it.Such beautiful loaves in the photo. When proofed on a baking sheet for 1 hour, my two loaves floated. Yes, I forgot to say that I have no coarse flour, so I added 2 tablespoons of bran. After baking, the ciabatta was no more than 4 cm high. But the taste was very good. I make hop starter by eye. Maybe because of this it was necessary to take less water? What consistency should the dough be? Maybe it was necessary to add flour after fermentation? In what my mistake I do not understand in any way.
127734
Please tell me what is your leaven and dough consistency?
Scops owl
We often bake, my daughter especially loves.
vladpit1401
Hello. How long does it take to bake at 180 degrees?
aton4
Lola, but how to translate a creamy, liquid, hop sourdough into 300 grams, and isn't that too much for 300 grams of water? How much to bake at 180 degrees?
Marika33
aton4, I answered you here.
The last activity, unfortunately, of the author of this recipe was October 29, 2010.
aton4
Yes, I read it, thanks.)

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