Ciabatta with Wheat Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 18 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g sourdouh, wheat
- 250 g flour, T 550
- 30 g corn rits
- 30 g semolina, durum wheat
- 6 grams salt
- 5 g mararine
- 4 g yeast
- 250 g water, cold
Print Recipe
Pin Recipe Instructions
- Put all the ingredients together and make a dough.
- Knead this dough intensively - preferably with a dough card, as the dough is very soft. Chill the dough overnight.
- The next morning, the dough is allowed to acclimate for about 30 minutes and is then folded once on all sides.
- Then the dough is covered with foil and forgotten for 2 hours.
- Then repeat the folding, covering and resting for 2 hours.
- If you then carefully tip the dough onto a heavily floured work surface, the dough resembles a lunar landscape.
- Flour the dough from above, divide it into 2 parts with the dough card and lift both parts onto a baking sheet with baking paper with the help of two dough cards.
- Covered with foil, the dough pieces are left to rest for another hour.
- Now you can bake for 20 minutes at 250 ° C in a preheated oven with plenty of steam.
- After the 20 minutes you open the oven to let out the steam, close the oven again, switch off the oven and use the residual heat for another 20 minutes.
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