82% poolish ciabatta rolls
makes 8 ciabatta rolls
INGREDIENTS:
250g pre-ferment poolish
300g filtered/bottled water
375g organic bread flour
5g fast action yeast
9g salt
910g total weight
bakers percentages;
Total four = 375g + 125 = 500g flour
Total water = 285 + 125 = 410g water
410/500 = 0.82*100 = 82
bakers % = 82% hydration
THE NIGHT BEFORE: 21:30
make the poolish
leave on worktop for 12-16 hours
125g flour
125g water
big pinch yeast
mix well and cover
MORNING: 10.00am
MAKE THE DOUGH:
Add poolish to large bowl.
Add water and mix.
Add the dry ingredients
Mix into rough dough.
Tip into lightly oiled container.
Autolyze/rest for 30 minutes.
10.45am
Do 2 stretch and folds at 30 minutes intervals.
10.45am S+F rest for 30 minutes
11.15am S+F rest for 30 minutes
12.15pm
Tip dough out onto well floured work surface.
use loads of flour, the dough is extremely sticky.
pat the dough into an oblong shape using hands and bench scraper.
cut down the middle into 2 lengths and divide into rolls.
Line the baking sheet/trays with parchment/baking paper.
Place dough on the baking sheet/tray.
Cover and leave to rise for 30 minutes.
Bake: 12.45pm
preheat oven to 450ºF- 230C - 210C fan.
Transfer tray to oven and bake for 30-40 minutes until dark brown.
I don't bake. What's does 82% mean?
Hey Vex_Detrause
good question
The 82% is the hydration of the dough. Basically, how much water is added.
also known as "bakers percentage"
The higher the hydration to wetter and more difficult the dough is to handle.
The benfits are that you end up with much larger holes in the crumb. As per sourdoughs and classic French and Italian breads.
you can work out the hydration of any dough by dividing the water by the flour, multiplied by 100.
1000g flour and 820g water
python in the terminal
820/1000 0.82
0.82*100 82.0
generally, a basic simple home made loaf will be about 65% hydration.
1000g flour and 650g water.
650/1000 0.65
0.65*100 65.0