The Sour Hook Ciabatta

LARGE BOULE/BATARD

Makes  1-loaf (14-slices)  

Calories: 130

Carbs: 28 g  

Fiber: 0 g  

Protein: 4.7 g  

Cost: $0.10

(72%)(70%) 750 g

1. LEVAIN (12-hours BENCH REST) [@10 PM] 

   1. • 30 g Double Bubble

      • 30 g water, warm (82-degrees)

      • 10 g starter

2. SPONGE (8-hour PROOF BOX) [@10 AM]

   1. • 70 g Bread Flour

      • 70 g Water

3. DOUGH autolyse 1-hour (PROOF BOX) [@6 PM] 

   1. • 160 g AP Flour 

      • 160 g Bread Flour 

      • 10 g sugar

      • 190 g Water (180 g)

4. ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@7 PM]

   1. • 10 g salt

      • 10 g water (12)

5. PROOF BOX for 2-hours [@8 PM]

6. PRE-SHAPE and BENCH REST for 30-minutes [@10 PM]

7. SHAPE, BASKET, and REFRIGERATE [@10:30 PM]

8. HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]

9. STEAM BAKE for 20-minutes [@10 AM]

10. BAKE 15-minutes UNCOVERED [@10:20 AM]

11. RACK COOL to 1 PM [@10:35 AM]

SMALL BOULE/BATARD

Makes 1-loaf (12-slices)  

Calories:  112

Carbs: 23 g  

Fiber: 0.5 g  

Protein: 4 g  

Grade: C-  

Cost: $0.14

(72%) 658g

1. BIGA (14-hours) [@10 PM]

   1. • 30 g Double Bubble 

      • 30 g water 

      • 10 g starter

2. SPONGE (8-hour Bubble) [10 AM]

   1. • 65g AP flour

      • 5 g wheat germ

      • 70 g water

3. MIX then AUTOLYSE DOUGH for 1-hour (proof box) [@6 PM]

   1. • BIGA

      • 255 g AP flour 

      • 15 g whole wheat flour, sifted 

      • 150 g water 

4.  ADD SALT, MIX DOUGH then SOUR HOOK PROCESS for 1-hour (proof box) [@7 PM]

   1. • 8 g salt 

      • 10 g water

5. PROOF BOX for 2.5-hours [@8 PM]

6. GENTLY PUNCH DOWN, PRE-SHAPE then BENCH REST for 30-minutes [@10:30 PM]

7. SHAPE, BASKET, then REFRIGERATE for 11-hours [@11 PM]

8. PRE-HEAT to 500-degrees [@ 9 AM]

9. STEAM BAKE for 20-minutes at 450-degrees [@10 AM]

10. UNCOVER then BAKE for 10-minutes @ 450-degrees [@10:20 AM]

11. REDUCE HEAT to 400-degrees and BAKE for 20-minutes [@10:40 AM]

12. COOL 3-hours before slicing [@1 PM]

DEMI-WHEAT SESAME SEED VERSION

SMALL BATARD/BOULE

Makes 1-loaf (12-slices)  

Calories: 111

Carbs: 23 g 

Fiber: 1 g  

Protein: 4 g  

Grade: C-  

Cost: $0.17 

(74%)  628g  

13. BIGA (12-hours) [@MIDNIGHT]

    1. • 24 g Double Bubble (30 g)

       • 24 g water (30 g)

       • 12 g starter (15 g)

14. SOAKER

    1. • 15 g black sesame seeds

       • 20 g water

15. MIX then AUTOLYSE DOUGH for 1-hour (proof box) [@NOON]

    1. • BIGA

       • SOAKER

       • 255 g bread flour

       • 40 g whole wheat flour (sifted) 

       • 20 g wheat germ

       • 20 g molasses

       • 140 g water 

       • 65 g coffee 

16.  ADD SALT, MIX DOUGH then SOUR HOOK PROCESS for 2-hours (proof box) [@1 PM]

    1. • 7.5 g salt (10 g)

17. BENCH REST for 2.5-hours [@3 PM]

18. GENTLY PUNCH DOWN, PRE-SHAPE then BENCH REST for 30-minutes [@5:30 PM]

19. SHAPE, BASKET then REFRIGERATE for 16-hours [@6 PM] 

20. BENCH REST for 1-hour during 500-degree PRE-HEATING [@ 8 AM]

21. STEAM BAKE for 20-minutes at 450-degrees [@9 AM]

22. UNCOVER then BAKE for 20-minutes more

23. COOL 3-hours before slicing [@1 PM]

ADDITIONS

• 3 g fresh rosemary, chopped 

• 3 g black pepper