100% Sourdough Rye Ciabatta

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.