CIA-BA-TTA … not Ba-cha-ta
Nothing fits better to a summer barbecue than a Mediterranean and literally “breadified golf course”. Flatbreads or “sandals”? Oh no! Here comes a ciabatta recipe, which has already caused more than just 1 “hole-in-one” in several #brotokoll workshops.
Almost as much water as flour makes #brotokoll’s “The Hybrid” an airy and light delicacy, for which steak & co. are even skipped during a barbecue session. Olives, dried tomatoes and oregano provide a Mediterranean touch mix from Greece, Italy and Spain.
Sourdough & Wild Yeastwater
Only the best from the fascinating world of natural bread fermentation. Breads and bakery products are classically referred to as “hybrids”, for which both commercial yeast and sourdough are used. But since here on #brotokoll we see commercial yeast as something from “yeasterday”, we combine our sourdough with a wild yeastwater pre-dough.
If you still don’t have wild yeastwater in your “fermendeer stable”: HERE you will find all information on how to make it the easiest way.
You can use almost everything from your fruit and vegetable garden, even petals! And the maintenance effort is extremely low.
The Hybrid: Ciabatta, naturally leavened with sourdough & wild yeastwater
The predough is prepared overnight, the next day the dough is mixed and just in time for dinner your “Hybrid” will be ready.
The flours (Tipo 0 “Le Favolose”, Manitaly, Manitaly Integrale*) come from the real “flour treasure chest” of the Paolo Mariani mill (in the recipe Grainwich there is more background information about the mill).
In addition some Einkorn – freshly mockmilled (do you already know the #brotokoll interview with home-milling pioneer Wolfgang Mock from Mockmill here on my blog?) for an extra crunch.
Ciabatta without muscle ache
When two people quarrel, a third rejoices: in this case this is us.
Because your ciabatta will be become a real scapegoat for your kitchen-machine when it comes to the kneading process (what you have to pay attention to is described in the recipe notes below).
Well, and for those who (again) come around the corner with the common problem: “Jam and Nutella are falling through the holes” – I highly recommend to do the following instead:
Get your ovens ready for some hovercrafts!
Tag your results with #brotokoll on Instagram & Facebook. I can’t wait to see your results!
And for all “Challengers” out there: The Challenger Bread Pan is just perfect also for this batch of ciabatta you gonna bake!
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!
- 210 g Tipo 0 "Le Favolose" Molino Paolo Mariani (alternative: Tipo 0 orange) available at home-einkauf.at
- 40 g Manitaly (alternativ: Tipo 0 violett) "Manitobo" available at bongu.de or home-einkauf.at
- 10 g Manitaly Integrale (alternative: Wheat wholemeal flour) "Wholemeal Manitobo" available at bongu.de or home-einkauf.at
- 35 g Einkorn freshly mockmilled (alternative: Einkorn wholemeal flour) available at bongu.de
- 50 g Yeastwater active
- 50 g Levain 3-4 times fed, as described in the recipe below
- 210 g Water ice-cold
- 7,5 g Salt
- 12 g Oliveoil
- 40-50 g Olives and/or dried tomatoes
- 1 tsp Oregano
- some Lemon peel freshly grated
TA (Hydration) 193 (93%)
This time frame is just an indication and depending of the activity of your sourdough culture. I highly recommend using the same flour for building the levain, as you are using it for your usual sourdough feeding.
Check out my sample feeding-schedule below in the recipe notes or in the recipes "Lime story" or "Moulin Ruch".
10g Manitaly Integrale ("Wholemeal Manitobo", alternative: Wholemeal wheat flour)
50g Yeastwater (active)
Mix all ingredients together and let the mixture rise covered and in a high bin for 8-12 hours (depending on your yeastwater's activity level) at 25-28 degrees Celsius. I would advise you to do that step in the evening before the day you gonna bake. During that hours, the mixture should have doubled in size and you should see pretty bubbles on its surface. 2 hours after you did the setup of your Levain on baking day, let the Poolish cool down well covered in the fridge.
35g Einkorn, freshly mockmilled (alternative: Einkorn wholemeal flour)
170g Water (cold)
Mix all the flour and the indicated amount of water and let the dough rest well covered for 2 hours at room-temperature (Autolyse), followed by a "cooling-down-phase" well covered in the fridge for 30 minutes.
100g Wild yeastwater-Poolish
40g Wasser (ice-cold)
40-50g Olives and/or dried tomatoes
1 tsp Oregano
some freshly grated lemon peel
The high kneading speed to form the gluten warms up the dough very quickly. Pour the already cold water for the main dough into a small bottle about 1 hour before kneading and store it in your fridge to cool down even more. Additionally: rinse the kneading bowl of your kitchen-machine with ice-cold water immediately before kneading.
Add Levain and the Yeastwater-Poolish to the autolyse-dough and knead your dough for 4 minutes with your kitchen-machine (low level), until it releases from the bowl. Increase speed (to maximum - you really have to „beat“ that kind of dough) and add the indicated water stepwise (during that process lower your speed while adding water and increase once the water has been absorbed).
With the last amount of water, add the salt, and once incorporated also the oliveoil with the same procedure (lower your speed while adding the oil and increase speed once the oil has been absorbed). Now knead the dough at high speed for another 30-60 seconds at high speed, until the dough releases from the bowl and you are able to perform a good window-pane-test. You are ready? Than just add olives, dried tomatoes, Oregano and the grated lemon peel and mix for last 60-90 seconds on low speed level (at this kneading-stage low speed is very important for protecting the gluten from damage).
The perfect final dough temperature is around 25 (max. 27) degrees Celsius. Put the dough into a well greased container and let it rest covered at 26-28 degrees Celsius.
HERE is all you need to know about setting up your own wild yeastwater.
The indicated recipe quantities are for 3 Ciabatte of 225g each.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
Levain buidling timetable - Example:
As most of you are maintaining your starters in the fridge for a couple of days during the week, it is extremely important that your sourdough is fed 3-4 times, before builidng the levain (the last feeding) for your planned bake. Those feedings will reduce the acid load and will increase your starter's activity level. Have a look at the Tutorial-Video.
For the feedings, just work with very small quantities of flour and the according ratios of starter (the sourdough you have stored, or the amount resulting from the stages of the timetable-example shown below) flour and water. All produced discards can be perfectly used for making flavorful Fleur de Levain. HERE is the instruction guide.
Friday morning: 1:3:3 (2g starter: 10g flour: 10g water)
Friday noon/afternoon: 1:5:5 (2g from previous stage: 10g flour: 10g water)
Friday evening: 1:10:10 (2g from previous stage : 20g flour : 20g water)
Saturday morning: LEVAIN: 1:2:2 (previous stage : flour: water) - you should end up with the total amount as indicated in the recipe
This example shall show you the way how you may plan your feedings. Observe your sourdough - and try to estimate the time it needs to rise until it's peak at a certain feeding ratio. On your baking day, you'll use your levain on the young side (4-5 hours young at its peak). This favors both, open crumb and ovenspring.