Emila, Emilia, who the f* is Emilia?
Just in time before the baking activities take the pre-Christmas spin towards cookies and Panettone, I have another Mediterranean and “highly explosive” content for you here on #brotokoll.
Crumb, crust, aroma, open crumb included – here comes a new ciabatta creation with “big bang effect” !
This ciabatta is the best example of the fact that in a recipe sometimes only one type of flour may be enough to pull an entirely great result in every aspect out of the oven: flavor, fermentation, freshness, lightness, juiciness, crunch…
The new “Grande Dame” of the flour scene is beautifully called “Emilia”.
Emilia (available at bon’gu) is the result of my unspoken and unofficial activity as a flour-truffle hog (quote: Manfred Schellin). The reason is simple: I am always chasing “new material” in the wide and big flour universe.
What I was missing in the Italian squad for a long time was a Tipo 2 flour with great strength, good stability, high water absorption and tolerance for long fermentation times (in terms of milling, Tipo 2 is the preliminary stage of wholemeal flour in Italy and is most comparable with Austrian W1600 or French T80).
“Emilia” (spotted at Molino Pasini) convinced me already at the very first bake (the name is derived from the region of its origin: Emilia Romagna) and I’m very happy that you all finally have access to this flour-sweetheart via bongu.de.
Ciabatta with Pasta Madre Biga
Emilia’s fantastic aroma, the ability to absorb a lot of water, the resistance during long fermentation times – not to forget the great extensibility of the doughs…all those facts were literally roaring for a new ciabatta recipe.
But this time we don’t just rely on a Pasta Madre Biga to leaven our dough… no, we go for 100% Pasta Madre Biga…..whaaat?
This ciabatta dough is in fact made of 100% preferment (Pasta Madre Biga).
Our Biga first ferments for 24 hours at 5 degrees Celsius, followed by another 18-20 hours at 17 degrees Celsius. Then only water, salt and olive oil are added to the Biga. Not a single gram of flour. How awesome is that??
Watch out for a deep dive and all hints on how to set up a great Biga in the recipes: “WTF… What The Foc-accia: Open Crumb Focaccia with Pasta Madre Biga” or “Il Baguettino”).
Hit me baby one more time
Also the mixing method is much different than the one you might be used to: In this recipe, the gluten develop comfortably over about 40 hours during the Biga’s fermentation. In the main dough it is then just a matter of tickling out all the remaining gluten-potential that is still in play.
The water is not added gradually, but right at the start and in the entire quantity.
The kneading (rather beating this time) is done at the highest speed-level during the whole mixing phase (see all details below in the recipe notes ).
And remember: this Ciabatta dough will ferment much faster, because you already have 100% pre-fermented dough in your hands!
You see? L’ esplosiva has it all in several ways.
And at the latest with the first bite it is clear: Emilia, Emilia, yes…we know who is Emilia!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!