Buckwheat Sourdough “Ciabatta” with Hazelnuts
In a large mixing bowl, combine the ingredients listed below:
300 g rye sourdough starter, stiff
200 g whole wheat sourdough starter
23 g salt
552 g milk
442 g water
110 g buckwheat flour, whole grain
904 g whole wheat flour
Knead the dough and set aside for 45 minutes.In the meantime, soak 222 g raw hazelnuts in hot water. Drain the nuts after 30 minutes and cut them in halves.
Mix them into the dough. Cover he bowl and refrigerate for 12 hours. Remove the dough from the refrigerator and let proof for 3 hours in the kitchen. Then put the dough back to the refrigerator for another 4 hours. Remove the dough from the refrigerator and cut into 2 pieces (mine was not equal). Shape 2 ciabatta style loaves and instantly turn on your oven.
Shaped Loaves
Proofing
Bake with steam at 490 F for 20 minutes, at 425 F for 20 minutes and at 400F for 10-20 minutes.
First 2 slices
Ciabattas on the cooling rack
Second Loaf
Submitted to Yeastspotting.
