Unlike the simple title & brief ingredients, for me this is not as easy a loaf as it may seem, requiring good shaping, and that long proving time needs a bit of judgment
A few people on the Beeb food messageboard have tried this recipe but seemingly are struggling with the wetness of the process, & are not wholly sold by the results which can be achieved.
So let's see if we can convince them on wetter mixes, the power of shaping, and the need to get air into the dough
You've got the book! You don't need the recipe from me.
I've got my 200g leaven fed at 80%, which is fine for ciabatta styles I believe.
Well I think it's 80
100g leaven, 200g water, 250g white flour, @ 1: 2: 2.5
|brief kneads according to the recipe & rest|
|I shortened the proves, for the warm temps|
|first prove rest|
|bubbles and aeration on the surface, good sign|
|shape into 2 loaves, firm and bubbly|
|one into a tin|
|one free form|
|risen after 3 hours|
|ready for the oven and puffing up already|
|2 delicious loaves from one recipe|
|with a crunchy form to the crust|
|sour taste coming through nicely, due to the longer proves|
|light & airy from that wet dough and those shapings|