Iz's Vegan Ciabatta

Name: Iz's Vegan Ciabatta
Total time: 9000 s
Yield: 12 servings
Cuisine: American
Ingredients: 1/8 tsp rapid rise yeast; 1 cup bread flour; 3 2/3 oz water thats fluid ounces just shy of 1/2 cup; 2 cup bread flour; 1/2 tsp rapid rise yeast; 7 1/3 oz water - that fluid ounces, just shy of a cup; 1 1/2 tsp sea salt

izawoodsman @cook_3391490

100 Acre Wood

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.

izawoodsman @cook_3391490

100 Acre Wood

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.

Saved

Ingredients

150 mins

12 servings

Biga
1/8 tsprapid rise yeast
1 cupbread flour
3 2/3 ozwater thats fluid ounces just shy of 1/2 cup
Final Dough
2 cupbread flour
1/2 tsprapid rise yeast
7 1/3 ozwater - that fluid ounces, just shy of a cup
1 1/2 tspsea salt

Saved

Steps

150 mins

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
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Now the top
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Then the bottom
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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%