mariadnoca
Moderator
This was my first time working with a high hydration dough and wooooo-doggies, was it a whole new pain in my behind ballgame. Can I say WET dough? Like no matter how much flour I used on the towel as my makeshift couche (thank you DDH for your obsession/collection of maglight flashlights) it wasn't enough because the dough was so wet it soaked the towel. To the point when you read the part that says:
"Gently transfer the rolls to a piece of parchment, turning them so the floured side is up. Again, try not to degas the dough."
One starts to laugh manically because in reality the soaking wet towel sticks to the dough so your "shaped loaf" rips in half as the entire top of it sticks to the towel when you attempt to move it. It laughs at the IDEA you would want to move it. The fact that I got it *onto* the parchment at all is worthy of a gold medal.
So...
In the end, it's some ugly looking bread, but I would attempt it again because it's quite tasty. And I had fun making flour in my VM for the first time (whole wheat).
PS
The vintage red handle rolling pin was from my aunt, my sibling gave it to me when I was in LA.
Sourdough Ciabatta Rolls (I made loaves and did not hand mix)
Yield: 12 rolls
Time:
• (Elaborate sourdough starter: however long yours takes)
• Mix final dough: 10 minutes
• First fermentation (mostly in the refrigerator): at least 9 hours, with folds at 30, 60, and 120 minutes
• Warm up: 1 hour 45 minutes
• Divide: 10 minutes
• Proof: 1 hour 45 minutes
• Bake: 30 minutes
Desired dough temperature: 72F
Ingredients:
• 465 g flour
• 76 g whole wheat flour
• 17 g salt
• 26 g olive oil
• 610 g mature 100%-hydration sourdough starter
• 355 g water
• semolina flour and extra white flour for dusting
Method:
1. In a large bowl, combine flours, salt, olive oil, starter, and about 280 g of the water. Mix with your hands until the ingredients cohere.
2. Turn the dough out onto an unfloured counter and mix (knead) until the gluten reaches a medium-low level of development. This took me about 10 minutes.
3. Return the dough to the bowl and add the rest of the water, 75 g, mixing by hand until it is completely absorbed. Add additional water as needed to make the dough very soft.
4. Clean the bowl, oil it lightly, and return the dough to it. Cover and ferment at room temperature for 2 hours, with folds at 30, 60, and 120 minutes. (Note: my folding video shows dough being folded right in the container. For this wet dough, it works better to turn it onto a very well-floured counter, making sure you brush off the excess flour after each stage of the fold so it doesn’t get incorporated. Make sure your container is oiled before returning your dough to it, especially after the last fold. Put it in with the smooth side up.)
5. After two hours, place the dough into the refrigerator overnight.
6. After 7 – 12 hours, remove the dough from the refrigerator and let it warn up at room temperature for about 1.5 – 2 hours.
7. Dust your counter heavily with a 50/50 mixture of flour and semolina flour. Carefully turn the dough out, taking care to degas it as little as possible.
8. Starting at the center, gently stretch the dough out into a square about 1.5 – 2 cm in height.
9. With a dough cutter, cut the dough into 12 pieces.
10. Gently transfer the dough pieces, keeping the flour side down, to a couche that has been heavily dusted with the flour/semolina mixture.
11. Cover and proof at room temperature for about 1 hour and 45 minutes. The rolls should be very light.
12. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
13. Gently transfer the rolls to a piece of parchment, turning them so the floured side is up. Again, try not to degas the dough. (Depending on your oven capacity, you may need to bake in two batches.)
14. To bake, slide the entire parchment onto the baking stone. Once the rolls are in, turn the oven down to 450F. Bake with steam for 5 minutes, then another 15 – 20 minutes without steam. When the crust is as brown as you like it, turn off the oven, crack the door, and keep the rolls inside for another 5 minutes.
15. Cool on a wire rack.
- See more at: http://www.wildyeastblog.com/sourdough-ciabatta-rolls/#sthash.dN6ujelP.dpuf
http://s788.photobucket.com/user/4ebay_bucket/slideshow/Food/Bread/Sourdough%20Ciabatta
"Gently transfer the rolls to a piece of parchment, turning them so the floured side is up. Again, try not to degas the dough."
One starts to laugh manically because in reality the soaking wet towel sticks to the dough so your "shaped loaf" rips in half as the entire top of it sticks to the towel when you attempt to move it. It laughs at the IDEA you would want to move it. The fact that I got it *onto* the parchment at all is worthy of a gold medal.
So...
In the end, it's some ugly looking bread, but I would attempt it again because it's quite tasty. And I had fun making flour in my VM for the first time (whole wheat).
PS
The vintage red handle rolling pin was from my aunt, my sibling gave it to me when I was in LA.
Sourdough Ciabatta Rolls (I made loaves and did not hand mix)
Yield: 12 rolls
Time:
• (Elaborate sourdough starter: however long yours takes)
• Mix final dough: 10 minutes
• First fermentation (mostly in the refrigerator): at least 9 hours, with folds at 30, 60, and 120 minutes
• Warm up: 1 hour 45 minutes
• Divide: 10 minutes
• Proof: 1 hour 45 minutes
• Bake: 30 minutes
Desired dough temperature: 72F
Ingredients:
• 465 g flour
• 76 g whole wheat flour
• 17 g salt
• 26 g olive oil
• 610 g mature 100%-hydration sourdough starter
• 355 g water
• semolina flour and extra white flour for dusting
Method:
1. In a large bowl, combine flours, salt, olive oil, starter, and about 280 g of the water. Mix with your hands until the ingredients cohere.
2. Turn the dough out onto an unfloured counter and mix (knead) until the gluten reaches a medium-low level of development. This took me about 10 minutes.
3. Return the dough to the bowl and add the rest of the water, 75 g, mixing by hand until it is completely absorbed. Add additional water as needed to make the dough very soft.
4. Clean the bowl, oil it lightly, and return the dough to it. Cover and ferment at room temperature for 2 hours, with folds at 30, 60, and 120 minutes. (Note: my folding video shows dough being folded right in the container. For this wet dough, it works better to turn it onto a very well-floured counter, making sure you brush off the excess flour after each stage of the fold so it doesn’t get incorporated. Make sure your container is oiled before returning your dough to it, especially after the last fold. Put it in with the smooth side up.)
5. After two hours, place the dough into the refrigerator overnight.
6. After 7 – 12 hours, remove the dough from the refrigerator and let it warn up at room temperature for about 1.5 – 2 hours.
7. Dust your counter heavily with a 50/50 mixture of flour and semolina flour. Carefully turn the dough out, taking care to degas it as little as possible.
8. Starting at the center, gently stretch the dough out into a square about 1.5 – 2 cm in height.
9. With a dough cutter, cut the dough into 12 pieces.
10. Gently transfer the dough pieces, keeping the flour side down, to a couche that has been heavily dusted with the flour/semolina mixture.
11. Cover and proof at room temperature for about 1 hour and 45 minutes. The rolls should be very light.
12. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
13. Gently transfer the rolls to a piece of parchment, turning them so the floured side is up. Again, try not to degas the dough. (Depending on your oven capacity, you may need to bake in two batches.)
14. To bake, slide the entire parchment onto the baking stone. Once the rolls are in, turn the oven down to 450F. Bake with steam for 5 minutes, then another 15 – 20 minutes without steam. When the crust is as brown as you like it, turn off the oven, crack the door, and keep the rolls inside for another 5 minutes.
15. Cool on a wire rack.
- See more at: http://www.wildyeastblog.com/sourdough-ciabatta-rolls/#sthash.dN6ujelP.dpuf
http://s788.photobucket.com/user/4ebay_bucket/slideshow/Food/Bread/Sourdough%20Ciabatta