Aside from regular sourdough bread, I had been kind of wondering what else to do with my starter.  Luckily one of my FB groups are full of cooks and someone shared a sourdough ciabatta recipe they liked.  I figured I’d give it go.  The original recipe is here:  https://breadtopia.com/sourdough-ciabatta/

I didn’t have the requisite 550g of starter ready but had 300g of starter so adjusted the recipe accordingly.  When I was transcribing from the internet to a piece of paper (yes I’m still old school and typically don’t just look at a screen for my recipes but actually write them down on paper), I accidentally wrote my 2 so it kinda looked like a 7.  So when I was weighing out the water, I accidentally did about 50% more than I had anticipated using.  I then had to do a bunch of math to try to even things out.  I’m not even going to try putting the actual recipe values on here (just go look at the original recipe).  I’ll just go through my process and how it came out.

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Sourdough on top of rest of mixture
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After initial mix before adding in the extra water (after about 20 minutes of kneading)
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Added the extra water and tried to incorporate

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Let it sit for about 30 minutes, stretched and folded.  I emptied out some of the water because it seemed way too watery
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After a few more stretch and folds then transferred to new oiled bowl
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Covered and let sit in bowl for about 60 minutes
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Dough coming together
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Bulk fermentation (about 2-3 hours)
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Created my “rectangle” (not super even)
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Divided into 3 loaves
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Stretched loaves into elongated shape and put in my homemade “couche (parchment paper with some wooden spoons to hold ends)
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After another ~45 minutes proof
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Used a cast iron underneath and added water to create steam.  Heated to 500F, then dropped to 450F after putting in and baked for about 10 minutes.
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3 loaves
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Nice airy crumb
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Crumb

Final thoughts:  Overall I thought the recipe wasn’t too bad.  Taste wise there was something that just didn’t have the greatest mouth feel.  I think it was a little more dense (even though there were all those holes).  Also there was a slightly odd taste (bland? maybe not enough salt).  We did use it for both a burger and sandwiches.  I don’t know if I’ll make this again (or I’ll try to follow the recipe more closely).

-StewsCat

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