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!
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!