If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
27 Search Results for: ciabatta
Whole Grain Spelt Sourdough Ciabatta
Whole grain spelt ciabatta offers the complex flavors and powerful nutrition of the ancient spelt wheat. With high hydration and careful handling of the dough, this bread has the rough, chewy crust and open tender crumb of a white flour ciabatta.
Kernza® Sourdough Ciabatta
Kernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.
Sprouted Wheat Sourdough Ciabatta
This ciabatta recipe uses sprouted red wheat flour to make it more nutritious and complex in flavor without compromising the wild open crumb that is characteristic of the style.
Bread Baking Tools for Beginners
Here’s a list of the basic equipment needed for baking artisan bread at home. For many of these items you may be able to repurpose things you already have in your kitchen, and other items you might want to invest in.
Home Milling with my Mockmill
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
How To Sprout Grains
Sprouting grains and legumes increases the availability of nutrients, and may make them more digestible. It’s surprisingly easy, takes at most a few days (often less) and doesn’t require specialized tools.
Spelt and Kamut Whole Grain Sourdough
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture.
Couche
A linen cloth used for proofing dough of varied size and shape, such as ciabattas and baguettes. Channels are created by making folds in the fabric to support the dough.
Can I feed my sourdough starter different flour?
Breadtopia’s sourdough starter is fed organic bread flour, but you can feed it a different flour if that is your preference. This is also true of starter you’ve made yourself or that a friend gave you. Even if the starter was fed a particular flour since someone’s great-great grandma made it, the microbes will adapt: …
Experiments with Laminating Lean Dough
Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing.
Sourdough Starter Management: A Zero-Discard Method
There are many effective ways to manage your sourdough starter and the best one for you is the one that best fits your particular needs and desires. Here we describe a method of starter management that involves little or no discarding of old starter.
Artisan Bread Baking without Special Equipment
This is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.
Sprouted Hard Red Spring Whole Grain Flour
Milled Fresh — Our durum flour is milled fresh upon order, using grain grown by family-owned, certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. We use granite stone mills and mill at low temperature within a day or two of shipping. Your flour …
Sesame Durum Sourdough Rolls
Durum wheat and sesame seeds are a heavenly combination and these rolls based on Breadtopia’s Sicilian no knead sourdough bread recipe are pure golden deliciousness. They can be buttered to accompany a meal or be used for sandwiches or even as a lean, mostly whole grain hamburger bun.
Slap and fold
A method of fully incorporating ingredients and building gluten strength at the beginning of the bulk fermentation. Slapping and folding dough involves smacking the dough on a countertop, folding it over itself, turning it 90°, and repeating. It’s usually done on wetter doughs like ciabatta and brioche, if a stand mixer isn’t available.
Sourdough Glass Bread (Pan de Cristal)
Glass bread or “pan de cristal” from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka “pan con tomate,” as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or leaky.
Sourdough Bread: How Dough Shape and Size Influence Crumb
Ever notice that you seem to get a more open crumb with smaller loaves? In this series of experiments, we made large batches of dough and then divided them into differently sized and shaped loaves while otherwise striving to treat them as close to identically as we could to see how these size and shaping differences affect the resulting crumb.