This is a yeast-based recipe. It produces a nice batch of
ciabattas inside of two hours.
Yield: four (4) 200-250 gram loaves
Ingredients:
250 grams King Arthur all-purpose flour
175 grams King Arthur bread flour
50 grams Italian 00 flour
25 grams spelt flour
10 grams instant yeast (SAF red & white bag)
20 grams extra virgin olive oil
12 grams salt
50 grams sourdough discard (optional)
375 grams warm water
Method:
Mix together the flours & yeast.
Add the warm water to the flours then mix with a wooden spoon until you can't anymore. Finish mixing by hand.
Add the olive oil and blend in by hand.
Add the salt and blend in by hand.
Cover and let rest for 15-20 minutes.
Scrape out onto a floured surface. Using a scale, cut into equal portions.
Form into the shape of a slipper.
Place in a half-sheet pan lined with parchment paper.
Cover and let rise until doubled -- about an hour to an hour and a half.
Preheat the oven to 425 degrees Fahrenheit.
Just before baking, lightly spray the loaves with water.
Bake at 425 Fahrenheit for 25 minutes.
Cool on a rack.
コメント