Archive for the ‘Bread’ Category

Ciabatta with Poolish

Today I made some Ciabatta bread.
This ciabatta is made with a poolish, a pre-dough that needs to ferment and develop over 16-24 hours.
When you make this bread be careful that you do not destroy the gas bubbles the dough develops during the fermentation. These will give your bread the typical fluffy structure.

How to make this bread is also part of my bread baking lesson 2 video

Ciabatta with Poolish
For the Poolish
  • 270 gr plain flour
  • 270 gr water
  • 2.7 gr instant dry yeast.
For the dough.
  • 725 gr plain flour
  • 390 gr water
  • 5 gr dry instant yeast
  • 15 gr salt
  • Poolish
  1. For the poolish mix all ingredients well an let ferment for 24 hr at room temperature. It should then become bubbly and very thin.Mix well in a mixer for about 10 minutes until the dough is soft but has some structure.
  2. Let rest for 3 hours. During that time fold the dough each hour.
  3. After 3 hours fermentation divide dough in 3-4 pieces and shape round balls out of it. Put them on a well floured surface. Let these rest and ferment for an other hour.
  4. Preheat your oven to 250 C
  5. Once the breads have rested and nearly doubled size take a bread, turn it round and stretch it to a long shape.Do not fold it or press the air out !
  6. Bake for about 15 minutes at 250 C.


Sourdough bread in timber frame

This is a sourdough bread beaked in a timber frame and baked on a stone. Baking bread in a frame next to each other does not allow to develop a crust between the bread. So it is softer than free form breads or tin baked bread.
The timber frame also gives some flavor. As I used Macrocarpa timber for my frame, this gave some smoke flavor to the first several bakes. In Europe some other hard wood is used, like maple tree timber. The flavor and the strength of it depends on the wood, and the more often you use the frame the less the flavor will get.

The Recipe is for 4 breads of 1kg each. if you like to make a smaller one, just make a quarter of it. You can bake it in a tin or “ free”form ” on a stone as well. I use a pizza baking stone.

Rye Sourdough
Rye Sourdough - pre dough
  • 728 g rye flour 1150
  • 728 g Water (40C)
  • 72 g ripe sourdough
Main dough
  • Sourdough / pre dough
  • 292 g Rye flour1150
  • 800 gr wheat flour
  • 980 g High grade wheat flour
  • 1092 g Water
  • 56 g Salt
  • 28 g yeast (fresh, or 15 gr instant yeast
  • 32 g malt powder or syrup
  1. For the Pre Dough mix all ingredients and let them rest for 16 - 24 hours at room temperature
  2. Put everything in a large mixer and mix fro about 10 minutes until a smooth dough has developed.
  3. let the dough rest for bulk fermentation for about 1-2 hours, then divide into 4-6 equal sized parts and shape bread. Let these ferment and rest for an other 45 min to 1 hour until they have about doubled size.
  4. I build a wooden frame for this bread and bake it directly on the stone.
  5. Bake fro 10 minutes at 250C. You can steam it a little bit with some water. Reduce heat to 200 C and bake for another 90 minutes.
  6. If you bake a smaller bread and not in a wooden frame, you have to reduce the time to about 45 minutes.


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