I love crusty bread, and I love rye bread, and of course making them using my trust worthy sourdough starter, always works a treat.
It's not a lot of kneading for ciabattas, so this is good when I'm feeling a little lazy. My own recipe, was too lazy even to check the books, turned out fine. I made 2 loaves out of yesterday-today's dough.
100% Sourdough Rye Ciabatta
Dough first day:
100g rye flour
250g bread flour
300ml water
30ml olive oil
100g 100% hydrated sourdough starter - plain flour
pinch of salt.
It's a very runny dough when mix together. There's not much kneading involved. Dough was put in a covered big rectangular tub with lid, and set aside for proofing. Check dough and fold each time during the first couple of hours. It's cold winter here so it's over night proofing.
Second Day:
100g flour (50g rye, 50g plain flour)
20ml olive oil.
The dough should've proofed to more than doubled. Fold the flour and oil into the dough into the tub, and leave it to proof again for another couple of hours.
Take dough out of the tub, on a well floured bench top, add on a bit more dry flour on top, and coat around, gentley stretch (cut into 2 loaves in this occasion) and shape. I like rough shapes, so I leave it as is. The shapes of both loaves were rough and quite flat, and I left them straight onto the floured trays (I normally use pizza trays for my crusty breads) to proof, cover with slight damp cloth.
After a couple of hours proofing, preheat oven to 230C. The loaves puffed up a lot during the baking in the hot hot oven.
Bake for 20-25 minutes...
Cut and serve...
Lovely bread. Great with olive oil by itself, or mop up the last bit of the yummy soup - it is winter.
We had a day off yesterday, Melbourne Cup Day.
By the time we rememberred this is a day for horse racing, and switched on Tele, we just managed to catch a glance of Fashion on the Field (despite the rain, the ladies still look glamorous) and the race for the Cup was already over. For me, the Cup has always been all about fashion, horses? Huh? Oh no, I'd never actually go to the race myself, wouldn't really suffer the crowd and travelling through crowded public transport in sky high stilettos... And this year's Cup Day weather just proved that I didn't need to gt drenched to enjoy the scene of the beautiful outfits.
We were not invited to any parties this year, no cup sweeps or other games. So for my day off as just another normal day, apart from weeding in the garden, I turned to the doughs.... I do love yeast I guess.
Rye Sourdoughs and sweet egg loaf...
The rye sourdoughs before second proofing:
and Steamed Vegetarian Buns (fillings made by bok choi, shiitake, dry tofu etc). Also made some "silver thread" steamed rollss for fun.
The super white Bao Flour was actually very light and fluffy after the first proofing..
One cut corner method is to use the patty cases from the shop, saving me cutting out baking paper. Nice and easy.
They are much bigger after second proofing and steaming on high heat....
There're some nice mid-eastern grocery shops around where I live, and I often find bits and pieces there - and one of the shops have got some really nice Falafel Mix that I buy sometimes. When the rest of the family are having Schitzels, Steak and Chops, I often make up a pattie for myself and for just one person, it's hardly worthy to make falafel mix from scratch - unless I can be bothered washing up, cleaning all the time or make enough to freeze...
Anyway, my excuse of buying pre-mixed quick fix stuff, but this batch is pretty good.
And when I was making my sourdough breads, I was thinking, why not use some of the mix and give it a bit of kick... So there you go....
Felafel Rye Sourdough Baguettes
100g Sour dough starter – 100% hydrate
1 tbsp salt
220g water
250g bread flour
100g rye flour
50g dry felafel mix (mix of ground chickpeas, chickpea flour, onion powder, garlic powder, coriander powder, sesame seeds and dry parsley)
1 tsp ginger powder
1 tsp all spice powder
2 tbsp polenta
50ml Olive Oil
Mix all ingredients and knead well.
Knead for 6 minutes and stand for 30 minutes, repeat 6 times. The dough should be pretty wet, but will be able to knead to elastic through the process.
Add olive oil around the bowl and cover with damp cloth to prove until double sized.
Shape dough and roll into rectangle sheets, roll up like scrolls, and cut slits on top.
Proof again till dough in size or more.
Bake in 230C oven for 20-25 min.
