Healthy Ciabatta Bread

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.

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.

Flat Loaf with Sparkling Wine and Fresh Figs

The bread has the smell of summer. It contains very sweet  fresh figs and  a litlle tart strawberry sparkling wine. It tasted best warm but I also enjoyed it  later with Brie.

Sourdough:/Zaczyn zakwasowy:
52 g rye sourdough (whole grain)/zakwasu zytniego
205 g water/wody
206 g white whole wheat flour from Trader Joe`s*/maki razowej z pszenicy bialej
*From my experience...I think that the flour from the white wheat has weak gluten. I  can shape the loaf only  when I reduce hydration significantly. Does anybody agrees with me? I do not have these problem with whole (red) wheat floor from Stop&Shop.

Wine ans Figs:
462 g NANDO Fragolino sparkling wine/wina
350 g fresh  figs/swiezych fig

Mix all ingredients for the sourdough and soak figs in wine. Leave them (covered) for 12 hours at room temperature. /

Wymieszalam wszystkie skladniki zaczynu oraz namoczylam pokrojone figi w winie. Zostawilam na 12 godzin w kuchni.

Final dough:/Ciasto chlebowe:

all above/caly zaczyn i figi w winie

459 g cooked and milled red wheat grains/gotowanych i zmielonych ziaren pszenicy

1024 g white whole wheat flour from Trader Joe`s/ maki j.w.

12 g salt/soli

Strain the figs a reserve the wine./Oddzielilam figi od wina

Dissolve the sourdough and grains in the wine. Add the flour and mix by hand. Autolyse the mixture for 30 minutes. Add the salt and figs. Knead the dough until all of the salt and figs are  incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 45 minutes. Knead again and let the dough ferment for 3 hours./ Rozpuscilam w winie zakwas i dodalam ziarna pszenicy. Dosypalam make i zagniotlam ciasto. Zostawilam je na 30 minut na autolize. Dodalam sol i figi, ponownie zagniotlam i odstawilam miske z ciastem na 45 minut. Po tym czasie zagniotlam ciasto jeszcze raz i zostawilam w misce na 3 godziny fermentacji.

Preheat oven (with a baking  stone) to 450 F./Rozgrzalam piekarnik z kamieniem do 450 F.

Place the dough on the peel  covered with parachment paper and some flour . Using wet fingers, gently spread the dough evenly over the parachment paper. Cover she top of the bread with some flour and with clean cloth./ Na lopacie rozlozylam papier do pieczenia i obsypalam go maka. Rozlozylam ciasto , obsypalam je na wierzchu maka i przykrylam scierka.

Put the bread in the oven and steam with 1/2 cup of boiling water. Bake 15 minutes with the steam  then  turn down the temperature in the oven to 400 F. Bake for another 10 minutes, remove the parachment paper and bake 10 minutes more./ Wlozylam chleb do piekarnika i naparowalam go 1/2 szklanki wrzatku. Pieklam kwadrans z para. Obnizylam temperature do 400 F, po 10 minutach usunelam papier spod chleba i dopiekalam go jeszcze 10 minut.

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