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Ciabatta Double Hydration

12/11/11 | by david2 [mail] | Categories: Bread

Not sure that this is the way to go, but it's most def a thing to try: http://www.breadcetera.com/?p=162

* Start with a 50/50 poolish with 1/8 tsp yeast (190g water, flour)

*Next day, another 310g flour and another 190g water and 1/8tsp yeast,   yielding a 76% hydration

*Interesting way of mixing -- reserving the water til later on -- not sure what we're getting here

*30 minute autolyse prior to kneading - something I've never done

*Add the salt now -- and add last 40g water while mixing at high speed (kneading) which means you get a good 30 minutes without the salt -- now that's interesting.

*Let it rise for 3 hours (no folding!!)

*Pour it out - divide in 2, put on couche - let rise for another hour

*Bake at 450 for 35 minutes with the first 15 in steam.

 

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