The Buckwheat Ciabatta

Buckwheat ciabatta recipe

Summary: A new recipe with my liquid sourdough, this time it will be a soft bread with a particular flavor, olive oil brings a softness to the crumb and a wonderful flavor. Of course I found this recipe in my bread book, this book is the basis of all my bread recipes, it is wonderful, thank you Léonie for this beautiful gift. I like to bake bread, we eat it every day, I like working the dough and giving it different shapes, I like when the bread grows and doubles in size. Always ready a few minutes before my guests arrive; at breakfast, we enjoy it still lukewarm with a slightly brittle crust. Buckwheat Ciabiatta: a bread, originating from our neighbors in Italy, this beautiful bread will be perfect for gourmet breakfasts at home.

Recipe for 4 Buckwheat Ciabatta

Ingredients

450 g of wheat flour
50 g buckwheat flour
100 g of liquid sourdough
3 g baker’s yeast
10 g of salt
325 g of water at 20 °
30 g olive oil

Instructions

Pour the flour, liquid sourdough, yeast, salt and water into the food processor.
Mix with the hook at slow speed for 5 minutes.
Then switch to high speed for 7 minutes.
Incorporate the oil then beat for another 3 minutes.
Form a ball.
Flour a baking sheet, cover with a damp cloth and let rise for 1 hour at room temperature.
Fold the dough in half and let it rise again for 1 hour, at the end of the growth it will have doubled.
Flour the work surface, divide into 4 pieces of equal weight.
Roll them on themselves, to give them an elongated shape.
Leave to rest for 15 minutes under a damp cloth.
Gently flatten the dough pieces with the palm of your hand.
Fold each dough into a wallet.
Press with your fingertips and fold down the sides.
Cover with a tea towel and let rise for 1 hour.
Preheat the convection oven to 235 °
Place in the middle of a hot oven and pour the water into the bottom of the oven for 4 minutes.
Lower the oven to 220 ° then continue cooking for another 8 minutes.