Chef John's Whole Wheat Ciabatta
Authentic, homemade from scratch, vegan and perfect to dunk in a hearty bowl of soup.
Recipe Summary Chef John's Whole Wheat Ciabatta
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy 'normal' bread experience.Ingredients | How Do You Make Ciabatta Bread1 cup warm water½ cup all-purpose flour½ cup whole wheat flour¼ cup rye flour¼ teaspoon active dry yeast1 cup all-purpose flour1 cup whole wheat flour½ cup water at room temperature2 tablespoons shelled sunflower seeds1 tablespoon polenta1 tablespoon ground flax seeds1 ¾ teaspoons salt1 ½ teaspoons honey1 teaspoon all-purpose flour, or as needed½ teaspoon cornmeal, or as neededwater as neededDirectionsStir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.Remove plastic wrap from risen dough and mist the top of the dough with water.Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.Info | How Do You Make Ciabatta Breadprep: 45 mins cook: 30 mins additional: 17 hrs total: 18 hrs 15 mins Servings: 12 Yield: 1 loaf ciabatta
TAG : Chef John's Whole Wheat CiabattaBread, Yeast Bread Recipes, Whole Grain Bread Recipes, Wheat Bread,