Making high hydration bread does not need to be difficult. We’ve done a couple 100% hydration breads in the past few months although they were sandwich loaves baked in bread tins. This time I decided to push the hydration of a free-standing bread.
The method for making these ciabattas is a bit different to my regular ciabatta recipes. There is no need for a couche for final proofing and no messing around with floury surfaces when dividing.
Cold fermentation helps by maximizing the flavour and by making the dough easier to handle. A few folds and a night in the fridge is all it takes.
After the long cold fermentation, the dough is divided and shaped on an oiled tray. After final proofing it is placed on baking paper and slid in a super-hot oven for a quick bake.
Both the 94% and the 110% hydration doughs are easy to handle. Use a light touch and quick hands.
Each recipe makes 2 large ciabattas.
Watch the video down below for detailed instructions.
Ingredients
For the 94% hydration dough –
200g (7.05oz) white bread flour
50g (1.75oz) whole wheat flour
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
5g (0.17oz) salt
235g (8.3oz) water
For the 110% hydration dough –
200g (7.05oz) white bread flour
50g (1.75oz) whole wheat flour
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
5g (0.17oz) salt
275g (9.7oz) water
Olive oil for coating
Method
- Combine the water, yeast, salt, and whole wheat flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix until there is no dry flour left. *Desired dough temperature around 23C (73F).
- Cover and refrigerate for 1 hour.
- Fold #1.
- Refrigerate for 1 hour.
- Fold #2.
- Refrigerate for 1 hour.
- Fold #3.
- Cold ferment for 18 – 24 hours.
- Divide the dough into two equal pieces and lightly shape. Place on an oiled tray.
- Final proof 1 hour.
- Flip and stretch the dough onto a piece of non-stick paper lined baking tray.
- Bake for 15 minutes at 220C (430F) fan on.
