BREAD

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1mo

Kerry Martinez-Cuddington

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6.7K views · 1.3K reactions | Ciabatta 78% Hydration Sourdough What came before this video: Mixed everything, rested for 30 min. Then did coil folds. Repeated two more times. Divided main recipe into four portions, and shaped lightly. Placed into a covered container. Followed this with a long rest at room temperature, until it was well fermented, 5-6 hrs in my case. This video: At this point, I dumped it out and very lightly shaped, gently and transferred it into a container and put it in the fridge for an overnight cold rest. Next day I set it out to warm up a bit, about an hour. Floured generously, dumped out. Flour again and stretch it out a bit. Cut and bake at 450F for about 25 min. This is what comes after this video: The crumb and tasting. Stay tuned. Recipe: 1600g flour (combo of 110g spelt, 200g butler’s gold, 1290g bread flour just using up dribs and drabs) 1200g water 400g active starter 35g salt * used 1/4 recipe for these rolls, scale +/- as needed* #sourdoughciabatta #dough #levain #ekmek #fermentedfood #sourdoughbaking | Nusrat Symons

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Food Help

This might surprise you, but there is not one right way to shape your sourdough bread. This is the method I use the most and it works great for me, but it’s definitely not the only way! Shaping artisan bread is the final step in giving your dough some tension (especially if it’s feeling weak) before letting it rest and rise in a banneton or bowl. It plays an important role in the rise and appearance of your baked loaf. A few shaping tips: -Pre-shape your dough if possible -Use a wet hand an...