Each weekend I try to bake a new type of sourdough loaf in order to get the feel for how the dough works and to change things up a bit in my house. I am not a huge fan of ciabatta loaves as I find the crust to hard and usually end up cutting the top of my palate. In fact, even when we are in Italy I tend not to buy ciabatta. However, reading Celia’s recipe I realized that it is the baking time that affects the crustiness and so I decided to give ciabatta a chance. The first loaves I made were nothing like ciabatta and might have had everything to do with the fact that I relied on my memory and did not follow the recipe when making the loaves. Not only did I make use of tap water, I also added oil! Then last weekend I decided to follow the recipe, but instead of using semola flour like Celia, I used 00 pasta flour. This is very fine and added a very soft texture to the ciabatta. This weekend I used the semola flour so that I could get a comparison between the two before posting a recipe for this month’s Fresh From The Oven challenge. Personally I prefer the softer loaf, but please take a look at Celia’s recipe for the original!
do you like soft or crusty loaves of bread?
- 150g fed sourdough starter
- 335g iced water
- 250g bread flour
- 250g 00 pasta flour
- 9g fine salt
- Rye flour for dusting
- Place all of the ingredients in a large bowl
- Use a spatula and mix everything together until well mixed
- Cover with cling film and leave for an hour
- Give the dough a quick knead in the bowl and cover
- Leave for an hour before kneading for a second time
- Cover and leave the dough to prove until doubled in size
- Place a pizza stone (if you have one) into the oven
- Preheat the oven to 250°Celsius (or the highest temperature setting on your oven if it does not go that high)
- When the oven is hot generously dust your worktop with rye flour
- Turn the dough onto the worktop and dust the top of the dough with flour
- Dust your hands with flour and flatten the dough into a large rectangle
- With the longer length in front of you, fold the top third down
- Now fold the bottom third up
- Cut into two equal pieces and dust the top of the dough and your hands with rye flour
- Place each piece onto a piece of baking paper and lightly stretch it to give the traditional slipper shape
- If you are not using a pizza stone place the baking paper onto a baking tray
- Spray the top of the loaves with water, reduce your oven temperature to 220°Celsius and place the loaves straight into the oven
- Bake for 20 minutes before reducing the temperature to 175°Celsius and bake for 15 minutes for a softer crust or 20 minutes for a hard crust
- Allow to cool completely before cutting
Click on the links for conversions and notes.
I am submitting this recipe to Fresh From The Oven which is being hosted this month by Utterly Scrummy Food For Families.
What I blogged:
- two years ago – five fruit marmalade