Iz's Vegan Ciabatta
Just a bit of time today will yield some excellent bread tomorrow. This requires no mixer and makes a delicious bread with a great crust and perfect crumb. Let's make some.
Iz's Vegan Ciabatta
Just a bit of time today will yield some excellent bread tomorrow. This requires no mixer and makes a delicious bread with a great crust and perfect crumb. Let's make some.
Cooking Instructions
- 1
Biga:
- 2
Mix flour and yeast together
- 3
Add water and mix until incorporated
- 4
Cover with plastic and allow to sit 12 to 24 hours
- 5
After 24 hours
- 6
Final Dough
- 7
Place Biga and water into bowl and dissolve biga
- 8
Add flour yeast and salt
- 9
Mix, I hand mix this, until smooth and silky
- 10
A little more ...
- 11
There you go.
- 12
Cover and allow to rise until doubled, about 1 and a half hours
- 13
After the first 20 minutes fold the dough. I will post pics on the method.
- 14
Dust the table top well.
- 15
Sprinkle some flour on the top of the dough
- 16
Turn out onto floured table top
- 17
Fold one side 2/3 over
- 18
Repeat with the other side
- 19
Now the top
- 20
Then the bottom
- 21
Placing folds down, return to the bowl and cover. Allow to rise the remaining time.
- 22
Turn out onto a well floured surface and halve
- 23
Form into rough ovals, dust tops with flour, cover and let rise until doubled. Another 1 and a half hours or so.
- 24
You can also cut off smaller pieces and place on a cornmeal dusted cookie sheet to make roll sized buns. These will take less time to rise, say about 30 minutes or so.
- 25
Preheat your oven and stone to 450°F
- 26
Transfer loaves to stone and bake 20-30 minutes, until internal temperature is 200°F, or until hollow sounding when thumped on the bottom.
- 27
Alternative method. Just cut the dough in half and place on muslin dusted with rice flour.
- 28
Once risen, dust what is being used to transfer to the stone and place next to the muslin.
- 29
Flip the dough over onto the transfer peel. The top then becomes the bottom.
- 30
Cool on a wire rack.
- 31
Baker' Percentages for those interested.
Biga:
Bread flour 100%
Rapid Rise Yeast 0.29%
Water 77.04%Final Dough:
Bread Flour 100%
Rapid Rise Yeast 0.58%
Water 77.04%
Salt 3.18%
Biga is 88.66%The picture is this recipe in grams
- 32
Per serving:
(60g or just over 2 ounces)Calories 129
Fat 0.0g
Saturated 0.0g
Polyunsaturated 0.0g
Monounsaturated 0.0g
Trans 0.0g
Cholesterol 0.0mg
Sodium 367.2mg
Potassium 0.0mg
Carbohydrates 24.6g
Dietary Fiber 1.2g
Sugars 0.0g
Protein 4.7g
Vitamin A 0.0%
Vitamin C 0.8%
Calcium 0.1%
Iron 2.3%
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