Just LOVE the way it turned out
Bread flour(King Arthur) 192g, Whole wheat flour 80g, salt 5g, water 224g, Olive oil 10g, starter 96g
Mixed them all together except Olive oil, rest 30min, mix Olive oil, 30min rest, 4 x coil fold with 40 min rest apart then bulk ferment until double size, cold proof for 15 hours, devide into 4 , rest 1 hr, bake at 450F with steam for 10min, without steam for 13min at 450F
by Expensive_Pay3950
5 Comments
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They look very cool, yummy to eat!
These look great. I’ll be trying this recipe for sure.
love how ciabatta is basically… “let this pile of dough rise and then do everything possible to get it into the oven as puffy rectangles without disturbing it”
Looks great!