Sprouted Wheat Sourdough Ciabatta Recipes

SPROUTED WHEAT SOURDOUGH BREAD

Steps:

• Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
• After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
• For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
• When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
• Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
• The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
• Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
• Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
• Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
• Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
• Cover the baker and bake at:
• 500F for 20 minutes, cover on
• 450F for 7 minutes, cover on
• 450F for 7+ minutes, cover off
• Final internal temperature of the bread should be around 205F.

WHOLE GRAIN SPELT SOURDOUGH CIABATTA

Steps:

• Note: This recipe is for one large slipper. The photo gallery below shows two versions of the recipe being made at once, hence two slippers. If you want two (or three smaller) slippers, double the recipe ingredients.
• Sourdough Starter
• Build a 100% or higher hydration sourdough starter over a couple of days until it is more than 275g in weight, about 2 1/4 cups volume, active and floating.
• There are numerous, equally effective ways to get this amount of active starter. I fed my starter and refrigerated it at about 1 cup in volume. On baking day, I put 110g of starter in a large bowl, fed it 75g of all-purpose flour and 90g of water. In volume, this is approximately 1/2 cup starter, 1/2 cup flour and 3/8 cup of water. Several hours later, it was over 2 cups in volume and it floated.
• Autolyse
• At about the same time you do the last feeding of your starter, combine the whole grain spelt flour and water in a large bowl and cover. This will help build the gluten structure and enhance the flavor. If the dough seems too dry to incorporate all the flour, pause for a few minutes, mix again. Add 10g more water if there is still any dry flour.
• Mixing
• When the starter is ready (for me this is about 4 hours after feeding), add it, the olive oil, and the salt to the autloysed dough. Mix by hand until incorporated and continue to develop the gluten for about 2 minutes or until the dough passes the windowpane test. Use one hand to turn the bowl and the other hand to scrape, scoop, and pull the dough around the bowl. Because of the autolyse, this mixing takes less time than what I recommend in the white flour ciabatta recipe.
• Here is a video of mixing the dough with the all purpose starter from beginning to end in under 2 minutes, and here is a video of the last 30 seconds of mixing the dough with the whole grain spelt starter. Both videos show the windowpane test.
• After mixing, mark the time and room temperature if you like to track fermentation this way.
• Bulk Fermentation / Stretching and Folding
• Cover and let the dough rest for 30 minutes.
• Do three gentle stretch and folds, spaced 25-30 minutes apart. Use damp fingertips to pull the dough from the sides of the bowl and fold it over (four sides, twice around). Cover after each stretch and fold.
• Let ferment until puffy and roughly doubled. This was about 3 hours from mixing at 74F for me.
• Shaping and Proofing
• Heavily flour your countertop, then scrape or pull the dough out of the bowl onto it.
• Flour your hands repeatedly and gently slide your fingers under the dough from all sides to pull it outward into a square shape about 1/2 an inch thick. Both versions of this dough are more delicate than white flour ciabatta dough, so work slowly until you get a feel for it.
• Using a bench scraper, fold the dough in half. Brush off the extra flour on the top, then fold it in thirds (see gallery below). Let the dough rest about 20 minutes.
• Prepare a piece of parchment paper, on a floured couche or tea towel, on a small flipped over cookie sheet. The couche/towel should be floured in case it touches the top of the slipper when you cover the slipper. The cookie sheet is under the towel to be a flat surface if you want to proof in the refrigerator.
• Fold the preshaped dough in half as it will have spread while resting. Consider a second fold for the all whole grain dough which spreads more.
• Using a bench scraper, transfer the slipper to the parchment paper.
• Dust the top of the slipper with more flour, and loosely cover it with the tea towel or couche.
• Let it proof for 30 minutes to 1 hour at room temperature, or 1+ hour in the refrigerator.
• Oven Prep and Baking
• If you have a baking stone, put it in the oven. You can also cook the slippers on a metal cookie sheet or upside down cast iron pan. (Do not use a dark non-stick surface because of the high oven temperature.)
• Prepare to create steam early in the baking process. You can put a cast iron pan on the shelf under the baking stone. Or you can create a drip system by putting an aluminum pan with a pinhole in the oven under the stone, and a metal cookie sheet on the base of the oven. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second. This system was devised by Breadtopia community member @peevee. My heating element is exposed on the bottom of my oven, so the aluminum pan drips onto the bottom of the oven rather than a cookie sheet, which works fine too. (See gallery for photo of setup.)
• Preheat your oven and stone to 500 F for 30 minutes before the dough finishes proofing. If you are baking on a cookie sheet, a 15 minute preheat should be enough.
• When proofing is complete, remove the tea towel from under the parchment paper and slipper, and slide the parchment paper and slipper onto your preheated stone. You can use a pizza peel or the same upside down cookie sheet to transfer the paper and slipper.
• Immediately pour a cup of water onto the aluminum tray or cast iron pan that is under your stone, and quickly close the oven door to trap the steam.
• Bake at 500 F for 10 minutes. Then remove the parchment paper and rotate the slippers 180 degrees if your oven seems to brown unevenly.
• Bake an additional 8-10 minutes at 450 F.
• Important After baking, turn off the oven, crack open the door a couple of inches, and leave the slippers in the oven for another 5 minutes. This will make the crust crunchier.
• If you make rolls or larger slippers, adjust your cooking time accordingly. Internal temperature should be about 205 F.
• Let cool on a rack for at least 1 hour before slicing.
• For most purposes (olive oil and tomatoes, butter and blue cheese, BBQ pulled meat), I like to slice a slipper horizontally and then into roll-size pieces 3-4 inches wide.