Sesame Wholemeal Ciabatta 'I'

So I've gotten myself a pack of wholemeal flour from the supermarket the other day which I used for my galette recipe. And with the baking notion kicking in, I tried baking ciabatta for the very first time! 

I did not use 100% wholemeal flour, as I didn't want my bread to turn all chewy and dense. So taking the same ratio from my galette pastry, I used an estimate of 2/3 wholemeal flour to 1/3 all purpose flour. You can play around with the ratio to your own liking, probably a 50/50 ratio will be of better balance if you like your bread to be less dense.

In this recipe, I also added toasted sesame seeds to the dough, it smells real awesome especially when its just hot right out from oven! You can also add raisins, seeds and nuts in to create your own variation!

This is a no knead recipe, saves you tons of trouble. All you have to do is to prepare the sponge, let rest for a few hours, continue with adding the rest of the ingredients into the sponge and let it proof overnight. Shape it in the morning and off you go in the oven. Technically I think its of a easy-intermediate level. So don't be afraid! Try it out! Bread baking is real fun!

Ingredients - 10" oval loaf - 20 hours proofing - 30 mins baking

Sponge - 6-8 hours

  • 1 cup of lukewarm water
  • 1/4 tsp of dry active yeast
  • 2/3 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of all purpose flour

Bread - 10 - 12 hours 

  • 1 tsp salt
  • 1 tbs of honey
  • 4 tbs of toasted sesame seeds
  • 1/2 cup of room temp water
  • 1 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of all purpose flour

 

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PREPARATIONS

Add in the rest of the ingredients for the second mixing. Mix evenly until the dough come together and form a very sticky consistency but still able to clump together from the side as a whole. I use wooden spoon to mix for about 5 minutes or so. Cover with plastic wrap again and set aside room temp overnight for at least 8-10 hours. I like my yeast to work a little longer to be on the safer side.

After which, flour your working surface generously for the shaping of dough. Make sure to loosen the expanded dough from the sides of the bowl and knock some air out before transferring the dough to the working surface. Simply flour your hands and start shaping the dough into a oval loaf shape. If the dough's' still very sticky, add more flour to it.

After shaping, carefully transfer the dough to a lightly floured baking sheet on the baking tray. Cover with plastic wrap, let it proof and expand in the oven(turn on 1 minute beforehand then off it to create a warm environment for proofing) for 2 hours.

Now you are ready to bake. Preheat oven then bake at 230C/450F for 25-30 minutes. Have a tray of hot water to sit at the lower rack of the oven while the dough is place on the center rack, and have a spray bottle of water ready. Mist 3 or 4 times on the surface of the bread throughout the baking process! This is crucial in getting the hard crust on ciabatta! The bread should come out nice and fragrant!!! Let it cool on a rack before cutting it!

Note: I mix my sponge at around 3pm one day before, and for the second mixing of ingredients at about 10pm. Let rest over night and ready to shape at about 9am the following day, then the last 2 hours of proofing before baking.

The bread is meant to be flat(ciabatta = slipper in Italian), you can use more of all purpose flour in ratio if you prefer the bread to be more airy and lighter. You can also substitute all purpose with bread flour. Part II will be on the simple brunch recipes using the ciabatta! Keep a lookout!