Flaxseed Ciabatta – for World Baking Day 2012

Flaxseed Ciabatta

For World Bread Day today, I decided to bake up some Ciabatta. I had completely forgotten it was WBD until I saw postings on FaceBook and I thought I had better do something quick. Well, quick doesn’t work too well for sourdough…but I had a vigorous fed starter and some motherdough which was two days old… so I thought some Flaxseed Ciabatta with a tiny pinch of commercial yeast would do the trick. I am not one to use commercial yeast often, but in the spirit of WBD, I thought I would make an exception this time.

 

Flaxseed Ciabatta  – 3 lbs 2 oz at 83.2 %

Prepare Flaxseed mixture:

Take 3 oz of golden flaxseed and toast lightly in a medium sized heavy bottomed skillet. When the flaxseeds start jumping, add 3 oz of water, remove from heat, stir and allow the mixture to cool down a bit (can be warm).

Dough:

  • 100% hydration levain – 5 oz/141g
  • 60% motherdough aged two days – 10 oz/283g
  • Warm(105F- 110F) filtered water – 13 oz/368g  ( reserve 2 of the ounces/56g to add after autolyse)
  • Commercial yeast – 1/2 teaspoon
  • Oil – .5 oz/14g
  • Bread flour 8 oz/226g
  • All Purpose  flour 8 oz/226g (reserve 4 oz/113g to add to the dough after autolyse)
  • Sea salt – .5 oz/14g

In a mixing container add your 100% starter and your 60% motherdough. Then add 11 oz/311g of the warm water and commercial yeast. Stir gently just to wet the yeast.

Add starter, motherdough and water first

Add all of the flour except 4 oz. Incorporate and allow the dough to set for one hour. Then add the reserved flour, reserved water, oil, salt and flaxseed mixture.

Dough after mixing

Incorporate with your hands until your dough is well mixed. Cover the dough and fold it at least four times during bulk fermentation, but leave it alone the last hour of fermentation. Bulk ferment five hours.

Dough after bulk ferment

Heat oven to 450F for one hour. Heat your roasting lid before placing it over your dough. After bulk ferment, turn out  your dough and do not fold it or press out the bubbles.

Turn dough upside down, cut into four pieces

Cut the dough into four pieces and place in heavily floured couche. Proof dough one hour as your oven is heating.

Proof one hour

I was able to bake two loaves under my large roaster pan. I baked them at 450F for 10 minutes and then removed the roaster lid. I then baked the loaves for another 15 minutes. You don’t need to spray these loaves with water, just cover them with a lid for the first 10 minutes of baking time.

Sometimes bakers tug on the dough lengthwise before flipping it onto the hot stone, sometimes they don’t. So I tried both ways and here was the result:

No tugging:

No tugging on dough before baking

 

Tugging or pulling lengthwise before baking

The pulling of the dough before baking sure seems to open up the crumb and result in larger holes to me. Anyway, I had a lot of fun. The dough was wonderful and felt silky smooth, like all of the Flax seed dough I have worked with.

Dang I have missed baking at home. I don’t have as much time anymore. However, with the bakery where I work cutting back on hours and soon to be shutting for the winter, I should be back baking in my own kitchen. I will miss the commercial oven though… I am spoiled now.. 🙂

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!

To find out more about World Bread Day 2012 see here: World Bread Day 2012

 

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

    Click Here to Leave a Comment Below

    Leave a Comment: