Tree different flours and seeds in one ciabatta. I didn't plan the ciabatta at first, but I fermented the dough too long (and probably added too much water). It was very sticky . Weather conditions wasn't helpful - extremely humid. In addition, the flours I used- the white whole wheat and wholemeal - rye have really weak gluten.
Soaker:
101 g whole blue corn flour
489 g dark rye flour - stone ground
57 g raw sunflower seeds
77 g raw pumpkin seeds
103 g golden roasted flax seeds
506 g water
Knead until all the ingredients is fully incorporated, cover and put into refrigerator for at least 12 hours.
Sourdough:
200g white whole wheat flour
150 g water
1 tablespoon chef
Ferment for 10-12 hours.
Final dough:
223g flour
244 g water
21 g salt
Mix the soaker, sourdough, flour and water. Leave it for 30 minutes. Add the salt and work it through the dough. Let ferment for 5 hours.
To form the ciabatta bread follow the instruction from there.
Final dough:
223g flour
244 g water
21 g salt
Mix the soaker, sourdough, flour and water. Leave it for 30 minutes. Add the salt and work it through the dough. Let ferment for 5 hours.
To form the ciabatta bread follow the instruction from there.
Let proof for two hour. Then preheat the oven with a baking stone to 500F.
Bake:
15 minutes with steam-500 F
15 minutes-450 F
10 minutes-400 F.
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