Whole wheat ciabatta

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Makes 3 small or 2 medium size loaves


2 loaves, gBaker’s %
Whole wheat flour550100%
Water40072.7%
Active Dry Yeast81.5%
Salt101.8%
Malt61%
Total974177%

preferment

Flour - 150 g
Water - 150 g
Pinch of yeast

Mix and ferment 12 hrs.

mixing

Mix preferment with remaining ingredients, knead

fermentation

1.5 hrs with 3 stretch & folds.

shaping

Divide and shape.

proofing

35-40 minutes

baking

Bake in a steamed oven at 240°C for 30 minutes

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