Sourdough Bread x 2, Black Treacle & Rapeseed Oil, 71% Hydration. Workers schedule plus 6 x ciabatta

Name: Sourdough Bread x 2, Black Treacle & Rapeseed Oil, 71% Hydration. Workers schedule plus 6 x ciabatta
Total time: 3600 s
Yield: 2 x 800g loaves plus 6 x 180g ciabattas
Cuisine: British
Ingredients: 375 g Peak Starter (30%); 1000 g White bread flour - minimum 12% Protein (I use 15%); 250 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%); 25 g Sea salt (2%); 40 g Cold Pressed Rapeseed Oil (3%); 40 g Black Treacle (3%); 837 ml (67%) Water (tepid) - ideally left out over night for temp and chlorine; Total flour water including starter is 1438g flour & 1023g water = 71.% plus oil and black treacle

Chris Pearson @chrispearson81

Once a week baking - this recipe revives and prepares your starter for baking before going back in the fridge well fed

Chris Pearson @chrispearson81

Once a week baking - this recipe revives and prepares your starter for baking before going back in the fridge well fed

Saved

Ingredients

60 mins

2 x 800g loaves plus 6 x 180g ciabattas

375 gPeak Starter (30%)
1000 gWhite bread flour - minimum 12% Protein (I use 15%)
250 gOther flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
25 gSea salt (2%)
40 gCold Pressed Rapeseed Oil (3%)
40 gBlack Treacle (3%)
837 ml(67%) Water (tepid) - ideally left out over night for temp and chlorine
Total flour water including starter is 1438g flour & 1023g water = 71.% plus oil and black treacle

Saved

Steps

60 mins

1

1 Day Before starting.
7am -Take starter out of the fridge and feed 80% hydration
7pm - Repeat but at 100% hydration
Next morning - Day 1
7am - Repeat 100% hydration @1:3:3
This should be ready to go in the evening or the morning skipping the 3rd feed depending on your schedule or if your starter doesn't need 3 feeds to be strong.
2

Day 1.
530pm - mix all of your starter with your water thoroughly & then mix in your honey and oil and then mix through flour & salt & leave (covered) in bowl in oven with light on for 30 mins.
BULK FERMENTATION STARTS NOW
3

Day 1.
6pm-630pm-7pm - 3x stretch and folds. 30 mins rest in between.
730pm - 1x slap & folds on side until smooth.
After last s&f transfer to clean bowl or tub then continue bulk fermentation in oven. Spray plastic tub/bowl for easy release.
4

Day 1.
930/10pm -check bulk fermentation. Dough dump from the tub, weigh out 2 x 800g pieces. PRE SHAPE doughs and leave to rest uncovered for 30 mins. divide and shape the remaining dough into ciabattas you want and place on a baking tray with parchment. Cover. Let rise and cook or put in fridge and cook tomorrow.
5

Day 1.
10/1030pm - Final Shape and put into Banetton - stitch and leave out for 30 mins. Don't put excess flour on work surface. It makes it difficult to shape. Put generous amount on top of pre shape before flipping.
Put into the fridge for a cold proof.
6

Day 2 - bake when you want - anytime. I tend to bake after 16hrs-36hrs.
Heat the oven with a Dutch oven to 240°c for 30-40 mins.
take ONE loaf out of the fridge. Flip onto parchment & score. Transfer bread to Dutch oven, then spray with water and add a couple of ice cubes. Put into the oven for 35mins covered and After 35 mins take the lid off and bake for 15 mins @ 220°c or until internal temp hits 95°c
Cool completely.
7

Bake the others when you want.