"Whole wheat ciabatta made with toasted wheat germ and bran giving a natural nutty sweetness."
Whole Wheat Ciabatta
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Serves or Makes: 6
Recipe Card
ingredients
- 340 gram Bread Flour
- 160 gram Whole Wheat Flour
- 430 gram Water
- 90 gram Sourdough Starter
- 20 gram Toasted Wheat Germ
- 10 gram Toasted Wheat Bran
- 11 gram Salt
- 11 gram Olive Oil
Method
Step 1
Mix everything together until all is well combined. Let rest 30 minutes.
Step 2
After, mix or knead dough until it is smooth and strong. Approximately 8 to 10 minutes.
Step 3
Move dough into a well oiled rectangle dish and let rest 1 hour.
Step 4
Perform one set of folds. Let the dough rise until doubled in appearance and the move the dough to the fridge until ready to bake. Can keep up to 2 days.
Step 5
Flour the surface of the dough well and flip it out of the dish. Now flour the exposed side.
Step 6
Grab and shape the dough back into a rectangle on counter. Cut dough into 6 rectangular pieces and place on a baking sheet lined with parchment paper.
Step 7
Bake at 450F with oven preheated prior for 1 hour. 18 minutes with steam (preferably) and 10 minutes with steam removed. Bake until ciabatta is golden and developing varied color. *Every oven is different and baking times can vary.