infjarchninja

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

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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

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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.

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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

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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.

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82% hydration Sourdough Ciabatta

I make this loads, bread turns out beautiful,

Oven to 450ºF - 230C - 210C fan.

A mature sourdough starter

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INGREDIENTS:

900g organic bread flour.

200g active sourdough starter.

670g filtered/bottled water, warmed for 20 seconds in microwave.

50g virgin olive oil

25g salt.

1845g total dough weight

total water: 820g water: total flour: 1000g flour

820/1000 = 82% hydration is extremely wet

If you want to make a single loaf, weigh out 645g, shape, put in banneton and in fridge over night.

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THE NIGHT BEFORE: 6:00PM

50g starter + 100g water + 100g flour = 250g

left to rise for 3-4 hours then put in fridge for the night.

remove it in the morning for an hour to warm up.

make sure it has warmed before building the dough.

make sure everything is warm

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METHOD:

start main dough in the morning and allow 6+ hours to prepare dough before putting in fridge.

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MIX THE DOUGH: started at 9am

Dough is 82% hydration so very wet.

Add 200g sourdough starter to a large bowl.

Add 670g filtered/bottled warmed water and mix well

Add 50g virgin olive oil

Add the 900g organic bread flour and 25g salt

mix with a wooden spoon and spatula until it resembles a rough dough

then scrape/pour the dough into a lightly oiled plastic container

cover and rest for 30 minutes.

9:15am

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STRETCHES AND FOLDS: 4 @ 30 minute intervals.

9.45am I did two rounds of stretch and folds, from a wet mess, it now has some body.

10.15am S+F

10.45am S+F

11.15am S+F

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BULK FERMENTATION: 11:15am

Transfer the dough to a well oiled straight sided container. press down evenly, Cover.

Let rise at room temperature until the dough nearly doubles in volume (ideally a 75% increase in volume). Mark the side of the container to estimate the 75% rise.

Times will vary depending on your environment/temp and the strength of your starter.

It usually takes about 4 hours for me.

Cover container with a lid.

once dough has reached the 75% mark put it in the fridge for 12-24 hours.

3:15pm done

NEXT DAY: 9.00am

Remove container from fridge. Remove lid. Sprinkle top of dough with flour. Turn dough out onto a well floured work surface. Gently Pat dough into a rectangle. Sprinkle top with more flour. Use a bench scraper to cut the dough into four equal lengths vertically.

be extra gentle with the dough. try not to knock the air out if it.

For long Ciabatta: divide into 4 lengths

For ciabatta rolls: make three or four cuts equally spaced along the long ciabatta to create 12 or 16 small rolls.

Line the baking sheets with parchment/baking paper.

With floured hands or baguette board, gently transfer each piece of dough to the prepared pan.

Cover the pan with a well floured towel/couche. Let stand for 30 minutes to one hour.

BAKE:

preheat Oven to 450ºF - 230C - 210C fan.

Transfer baking sheets to oven

bake long ciabatta for 35-45 minutes.

bake ciabatta rolls for 20-30 minutes

rotate pan/pans, half way through to get an even bake.

Remove pan/pans from oven.

Transfer ciabatta to a cooling rack.

Let cool for 20 to 30 minutes before slicing.

eat!

make 8 x 210g Baguettes with poolish

MAKE POOLISH THE DAY BEFORE

250g organic bread flour 250g bottled/filtered water big pinch yeast

Mix into as thick batter Cover with cling film

Leave out over night for 16-24 hours on the kitchen worktop

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MAKE DOUGH

500g pre-ferment poolish 400g filtered/bottled water 750g organic bread flour 7g fast action yeast 18g salt 1650g total

Add poolish to large bowl Add water and mix with the poolish until smooth Add the dry ingredients

Mix into rough dough Tip onto work surface Knead lightly Place into lightly oiled container Autolyze/rest for 30 minutes

Do 2-3 stretch and folds at 30 minutes intervals The dough is ready when it looks like a large pillow

Tip out onto well floured work surface Weigh into 210g pieces mould into small rounds place into container Rest for 10 minutes Mould into loose oblong shapes place into container Rest for 15 minutes

Shape into baguettes

Place seam side up in a well floured couche Cover and leave to rise for 45-60 minutes check at 30 minute intervals

Lightly oil baguette trays Gently lift the dough from the couche using board Place the dough seam side down in baguette trays Score the dough

Bake with steam at 230C / 210C fan for 30 minutes

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bakers percentages Total four = 750 + 250 = 1000g flour Total water = 400 + 250 = 650g water 650/1000 = 0.65*100 = 65.0 bakers % = 65% hydration

Yeasted Rye tinned loaf

92.3% hydration

Makes one small tin loaf. No complicated kneading required, just stirring.

A traditional box style 2lb loaf tin measuring approximately 19cm x 12cm x 9cm deep. You will have a very decent loaf in about two hours.

Ingredients:

300g warm filtered/bottled water. 10g clear honey 8g fine sea salt 5g easy bake yeast 200g organic light rye flour. I used organic wholemeal 125g organic dark rye flour (wholemeal rye) 30g sunflower seeds 30g pumpkin seeds plus extra seeds for the topping

alternatively you can add 60g a mix of different seeds to your own taste, caraway seeds, anise seeds, fennel, sesame seeds etc

total weight: 625g without seeds

I use this seed mix: 20g pumpkin 20g sunflower 15g sesame 5g poppy seed 5g fennel total 65g of seeds

Prepared bread tin, lined with parchment/baking paper

Instructions:

1. Add rye flour, wholemeal flour, salt, yeast and seeds to large bowl. mix well

2. Add honey to the warm water, mix, add to the above and mix together

3. Stir well with a sturdy wooden spoon, until well combined

4. Leave to rest for 10 minutes.

5. stir the mixture for a second time. Stir for about two minutes. You will be left with a bowl of splodge that has the consistency of freshly made thick porridge

6. Spoon the dough into the tin. you can pat the surface even with wet hands/knuckles. Make sure you press it into the corners. The dough should fill about half to two-thirds of the tin depending on the size of the tin.

7. Sprinkle the surface with sunflower seeds and pumpkin seeds, until the surface is fully covered and pat them down so they stick to the surface of the dough.

8. Cover the loaf tin in lightly oiled cling film, so the dough doesn’t dry out. Let it rest at room temperature for about 45 minutes.

9. Preheat the oven to 230C or 210C fan with a rack in the centre of the oven. Remove cling film. Put the tin in the oven on the middle shelf and bake the bread:

Bake timing:

10 minutes at 230C or 210C fan then turn the oven down and bake for 30 minutes at 200C or 180C fan,

11. After 40 minutes remove the loaf from oven. Gently lift the loaf out of the tin and remove all the paper. put the loaf back into the oven again. Oven gloves needed for this

Bake for a further 15 minutes at 200C or 180C fan, without the tin.

12. Remove bread from the oven and let it cool completely on a rack. Do not put the loaf back in the tin to cool as it will absorb condensation and water.

The loaf will have dense crumb as rye should have and it is my favourite, especially with my seed mix.

I like this for breakfast with butter and raspberry jam or as a daytime snack with cheddar cheese and sun dried tomatoes

Enjoy!