oldgreybob

If there is no such thing as a sourdough Ciabatta bread, what other
sourdough Italian type bread would go well with homemade 'pasta e fagioli'?

oldgreybob

If there is no such thing as a sourdough Ciabatta bread, what other
sourdough Italian type bread would go well with homemade 'pasta e fagioli'?

doc

Look in Nancy Silverton's "Breads from the La Brea Bakery" There you
will find a recipe for a sourdough ciabatta but it does contain
commercial yeast. It will also take a few iterations to tune it to
your liking.

Doc

jeff miller

You can also take pretty much any ciabatta recipe that uses a wet sponge (also called a
poolish) and simply substitute sourdough starter for it., eliminating the commercial yeast. So
long as your starter is at 100% hydration (equal weight of flour to water, or about 1/2 cup
water to scant 1 cup flour), you shouldn't need any further adjustments, aside for making
time for a much longer fermentation period.

--
Jeff

---------- Original Message ----------------------------------
From: "Doc" <doc.dough@verizon.net>
Reply-To: A ported usenet news group <rec.food.sourdough@mail.otherwhen.com>
Date: 26 Sep 2006 19:45:44 -0700


reply to the confirmation request.

dusty bleher

Hello "OldGreyBob" & all;

No such thing?? I beg to differ (:-o)!

Try: http://www.innerlodge.com/Recipes/Breads/Sourdough/ciabatta.htm
and have at it... Been making good Ciabatta with it for years...


Enjoy!
Dusty
....

oldgreybob

Thanks for the link. I only thing I don't have is Durham flour. Going to
try it this weekend.
BTW, since I have not used Durham, what other uses does it have?

kenneth

Howdy,

(It's "Durum"), but that said...

It is super high in protein. It is used mostly for noodles
and pasta etc.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

doc

Dusty,

What I don't see in the referenced recipe is a step that creates the
stitches that keep the dough from forming a single large bubble and
looking like a football. I have always found it necessary to press a
floured finger all the way through the dough on (about) 2" centers both
before the final proof and again (in the same holes) just before it
goes into the oven. But my dough does have a small amount of commercial
instant yeast (1/2 t in 1 Kg of 75% hydration dough).

Do you not need to do it (perhaps because you are using stretch and
fold) or am I missing something?

Doc

dusty bleher

Hello "OldGreyBob" & all;


Well, I can't get "Durham" ('Durum'--thanks Kenneth!) flour by name
either, so I use 'Semolina'...the same stuff as used for pasta. Far
as I know it's the same stuff. In any event, it works superbly!


Enjoy!
Dusty
....

kenneth

Hi Dusty,

It is my understanding that Durum and Semolina are the same,
but that one is ground finer than the other (and no, I can't
remember which it is...<g>)

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."