“fake sourdough” ciabatta integrale

25 Mar

Not a true sourdough, but has some sourdoughy taste from the long sponge.

1st sponge/starter – 48 hours
2nd rise – dough – 90 minutes to 3 days
3rd rise – 1 hour

Makes 4 loaves or 16 buns/rolls
2-day starter
3 cups All-Purpose Flour
2 1/2 cups cool water
3 tsp active dry yeast

-In sterilized non-metal jars, mix the flour, water and yeast together until a paste forms. Cover with a towel or a coffee filter. Let sit in a cool, darkish place on your counter for a couple of days.

Dough
all of the starter (from above)
3 cups white whole wheat flour
2 1/2 teaspoons salt
1/4 cup olive oil
Spray oil
flour or cornmeal for dusting

In the bowl for your stand mixer mix together all of the starter and remaining ingredients. Knead with dough hook for 7 minutes.. Transfer to a well oiled container with a lid and put it on the counter for 90 minutes or in the refrigerator for 1-2 days. Mine almost tripled in volume I think.

Turn the dough out of the bowl onto a well greased work surface. Using a knife, divide the dough into quarters, or into sixteenths for buns/rolls. Transfer the dough quarters to well greased, flour dusted pans. Shape into long flat loaves about 4″ apart or into balls. Spray generously with spray oil and let rise at room temperature for 1 hour. It won’t rise up – more kind of spreads out.

Preheat oven to 425′.

Bake loaves for 18-20 minutes, until light-golden brown. For soft buns, it takes about 10 minutes. To get a thicker, crispy crust, turn off the heat to the oven and prop the oven door open slightly with some folded towels and let the bread cool in the oven. Let rest for at least one hour before slicing.

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