Sourdough Sesame Ciabatta
Let me tell you, I am obsessed with ciabatta! This is actually my fourth ciabatta recipe on the channel, but that's because it's the perfect bread to play around with.
Why? Because unlike some breads, ciabatta doesn't require a ton of shaping knowledge. You literally just dump the dough on your counter, divide it, and bake it! Easy peasy. Plus, for this recipe, I've added roasted sesame seeds which take the flavor profile to a whole new level.
Seriously, this sesame sourdough ciabatta is the perfect summer bread - light, airy, with a beautiful crust and an extra flavor boost from the toasted sesame seeds. So ditch the store-bought stuff and let's bake some amazing ciabatta together!
| Ingredient | Weight | % |
|---|---|---|
| Rye Flour | 100g | 100 |
| Water | 100g | 100 |
| Rye Sourdough Starter | 8g | 8 |
Levain
- Duration: 12 hours overnight at room temperature
Refresh your sourdough starter to create a levain the evening before by combining sourdough with rye flour and water. Mix everything until all water is bound and than leave it at room temperature in a glass covered until the next morning.
| Ingredient | Weight | % |
|---|---|---|
| Sesame Seeds | 100g | 100 |
| Water | 100g | 100 |
Roasting Sesame Seeds
To roast the sesame seeds, heat them in a pan at a high temperature. Stir every few seconds to prevent the sesame seeds from burning. If the seeds start to pop in the pan, add the water, remove the pan from the heat and leave to cool.
| Ingredient | Weight | % |
|---|---|---|
| Pizza Flour | 1000g | 100 |
| Water | 800g | 80 |
| Levain | 208g | 21 |
| Roasted Sesame Seeds | 200g | 20 |
| Salt | 15g | 2 |
Main Dough
Add the flour, 600g of the water (keep the rest for Bassinage), the levain to a mixer and start at low speed.
After 10 minutes at the sesame seeds, increase the speed and slowly start adding water. Every time the bottom of the mixing bowl is dry add more water. After another 5 minutes add the salt and increase the speed to maximum.
Mix until your window pane test is successfully.
Transfer the dough onto your countertop, give it some slap and folds and place it in a greased plastic container. Cover it and let it rest for 30 minutes.
Coil Folds
- Duration: 4 sets of coil folds at 30-minutes interval
- Fermentation: 3-4 hours fermentation
Wetten your Hands and coil fold the dough by pulling the dough up and fold it over. Rotate the box by 180° and repeat this step. Rotate the box another time by 90°C and repeat one more time.
Do this every 30 minutes one set for the next 2 hours. Let the dough rest for 3-4 hours afterwards.
Preshape
Dump the dough container on the slightly dusted countertop. Divide it into 6 portions and place them on a baking paper.
Spray some water on it and sprinkle it with sesame seeds.
Baking
- Preheat Oven: 250°C / 482°F with pizza steal
- Bake: Bake for 15 minutes at 250°C / 482°F with steam, reduce to 220°C / 428°F and bake for another 10 minutes
Place the loafs into a pre heated oven with steam for 15 Minutes. Release the steam and bake for another 10 minutes.
Afterwards let the breads cool down for some time before enjoying!
