This is my 12th Ciabatta to date. I don’t always make it because unlike rice, I don’t want to eat the same bread over and over again. Although it’s easy to make because it doesn’t require kneading, it does, however, require a long time to rise or prove–18 hours. All the previous ciabattas I made didn’t rise as beautifully as this one. They all tended to spread out instead of rising up. For this recipe I used the following flour mixture:
Brown Ciabatta Recipe
- 1 1/2 Cups Stone Ground Whole Wheat Flour
- 2 1/2 Cups Strong White Flour
- 2 Cups Water
- 1/4 Tsp Yeast
- 1 1/2 Tsp Unrefined Sea Salt
Now, you will notice that it’s not 100% whole wheat. The reason for this is because you simply can’t make it 100% whole wheat. Even Chef John said so. I tried to make it a hundred percent whole wheat but it was too wet. I think it’s because fiber retains water. I tried to make it 50/50 but with my method it’s still too wet.
I cut my dough in half so the bread will cook evenly from the sides to the middle. I then use a copious amount of wheat germ to shape the dough to make up for the whole wheat ratio against the white flour.
- Just mix all of them together adding the water last. Cover with a cling film or foil and let sit for 18 hours.
- After 18 hours, knock down the dough with a spatula and cut in two.
- Preheat the oven in Gas no. 7 and place a baking dish with water to provide steam.
- Spread a copious amount of wheat germ on the baking tray and put half of the dough on it. Cover with more wheat germ until you can’t feel the sticky dough. It will be very soft but very easy to shape. Do the same with the remaining half.
- Bake for 30 minutes or until the top is slightly burnt.