Chef John's Whole Wheat Ciabatta
Ingredients
- 1 cup warm water
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup rye flour
- ¼ teaspoon active dry yeast
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup water at room temperature
- 2 tablespoons shelled sunflower seeds
- 1 tablespoon polenta
- 1 tablespoon ground flax seeds
- 1 ¾ teaspoons salt
- 1 ½ teaspoons honey
- 1 teaspoon all-purpose flour, for dusting
- ½ teaspoon cornmeal, or as needed
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Instructions
- Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
- Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
- Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
- Remove plastic wrap from risen dough and mist the top of the dough with water.
- Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Source
Original recipe: View Original