Sourdough Ciabatta or Pane Pugliese?


IMG_0534Picking up from the great success of last week’s Ciabatta (you really must give it a try – it’s excellent!), it’s time to diversify.  First of all, let’s adapt the recipe to work with  sourdough starter instead of a preferment…  Of course, this is a good alternative if you’ve forgotten to make your poolish in advance, but have a nice batch of sourdough starter just waiting to be used.

Of course you’ll notice that this isn’t the traditional ‘slipper’ shape which gives ciabatta it’s name.  The very soft dough, combined with the longer proving times mean that this is much harder to retain it’s shape and really needs to be contained.  Use a floured tea towel supported on 2 sides to give a ‘trench’ for proving, or just do what I did and use a round banneton (so not strictly a ciabatta, more line a Pane Pugliese!)

Next week I’ll be trying a wholemeal version – Ciabatta Integrale

Ingredients

  • 300g Sourdough Starter
  • 220ml Water
  • 350g Strong White Bread Flour
  • 9g Salt
  • 30ml Extra Virgin Olive Oil

Method

  • In a large bowl, mix the starter and water before adding the flour, salt and oil
  • Mix together roughly with a knife and set aside, covered with a cloth, for 30 minutes to autolyse
  • Tip the sticky, oily dough directly onto the work surface, flatten out a little then stretch around all 4 sides.  Return to the bowl, covered for 45 minutes
  • Repeat the Stretch & fold another 2-3 times.  By this time, the dough should have doubled in size and be in a much more manageable state as the gluten has developed
  • The dough will still be soft – to prove you really need to put this in a floured banneton to keep a shape.  Rectangular is best for ciabatta.  As I’ve only got round ones, that will just have to do.  Cover and allow to prove until doubled in size at least 5+ hours
  • Bake in a preheated ove, 210oC fan, for about 35 minutes
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