Rye Ciabatta

Indulge in the delightful flavor and texture of Pleasant Taste Wheat Sourdough Loaves. These artisanal breads are a testament to the beauty of slow fermentation and meticulous preparation. While it may take a couple of days to create these loaves, the result is a truly enjoyable and satisfying taste experience.

In this recipe, the star ingredient is the wheat sourdough starter, which adds depth and complexity to the bread’s flavor profile. Combined with fine rye flour, wheat flour, water, and a touch of salt, the dough is meticulously kneaded to ensure proper gluten development and a harmonious texture.

Makes about 10 loaves

INGREDIENTS:

WHAET SOURDOUGH STARTER

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

BREAD:

• 7 oz (200 g) wheat sourdough starter
• ½ cup (50 g) fine rye flour
• 4 cups (500 g) wheat flour
• approx. 1⅔ cups (400 ml) water, room temperature
• ½ tbsp (10 g) salt
• olive oil for the bowl

INSTRUCTIONS:

WHAET SOURDOUGH STARTER

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

DAY 1:

1. In a mixing bowl, combine 7 oz (200 g) of wheat sourdough starter, ½ cup (50 g) of fine rye flour, and 4 cups (500 g) of wheat flour.
2. Gradually add approximately 1⅔ cups (400 ml) of room temperature water to the mixture while kneading the dough until well combined.
3. Once the dough is thoroughly mixed, add ½ tbsp (10 g) of salt and continue kneading until the salt is incorporated.
4. Grease a mixing bowl with olive oil, place the dough in the bowl, cover it with plastic film, and let it rest in the refrigerator overnight.

DAY 2:

1. Gently pour the chilled dough onto a baking table or work surface.
2. Fold the dough and return it to the refrigerator. Repeat the folding process every hour for a total of 5 hours.
3. After the final folding, cut the dough into pieces that are roughly 2 × 6 inches (10 × 15 cm) in size.
4. Place the dough pieces on a greased baking sheet and let them rise in the refrigerator for another 10 hours.
5. Preheat the oven to 475°F (250°C).
6. Place the risen dough pieces in the oven and sprinkle a cup of water onto the floor of the oven to create steam.
7. Reduce the oven temperature to 400°F (210°C) and bake the loaves for about 15 minutes, or until they turn golden brown and have a firm crust.

These Wheat Sourdough Loaves require a bit of time and patience, but the preparation is well worth the effort for the pleasant taste they deliver. The long fermentation process in the refrigerator helps develop the flavors and texture of the bread, resulting in a satisfying outcome. Enjoy the aroma and taste of these freshly baked loaves, whether enjoyed on their own or as a perfect accompaniment to your favorite meals.