As I mentioned in my previous post, my oven – a long suffering little gas thing – has finally started to give up. The maximum temperature varies, but recently hasn’t topped 200˚C on the middle shelf. This means it isn’t much good at the moment for baking dark sourdough loaves with blistered crusts like porridge sourdough or fig and raisin sourdough.
Still, I’ve resisted biting the bullet and heading down to the shops for bread, and instead have been working on some recipes that will get good results at medium temperatures. Rye bread, for example, works very well at a low temperature. It’s hardly an “every day” bread, however, so have also been experimenting with how to make a ciabatta style loaf at home in my dying oven.
I’ve made ciabatta before, using whey as part of the liquid. That post also includes instructions on the stretching and folding of the dough, which is very elastic and can be difficult to manage. The word “ciabatta” refers to the shape – a slipper. These loaves are slightly different. Leavened with a mix of sourdough starter and a little instant yeast, these round ciabatta style loaves are more like “Pugilese”, another Italian bread from the Puglia region. The major difference is the round shape, which needs a well floured banneton due to the slackness of the dough.
Pugilese – makes 2 small loaves
- 300g firm starter
- 285g white bread flour
- 11g salt
- 3g instant yeast
- 255g lukewarm water
- To make the firm starter, refresh a sourdough starter with white flour to 130% hydration (130g water for every 100g flour). On the day before baking, combine the firm starter ingredients. Knead for a few minutes to combine, then place into a lightly oiled bowl. Allow to rise for 4 hours, then refrigerate overnight.
- The day of baking, remove the firm starter from the refrigerator an hour prior to making the bread, and cut up into about a dozen small pieces.
- Combine the firm starter with the remaining dough ingredients. The dough will be very wet and “slack”. Autolyse for 20 minutes. Stretch and fold the dough a dozen times, then bulk ferment for four hours. Perform stretch/folds several times during the first two hours of the bulk ferment.
- Flour a work surface, two lined bannetons, and your hands. Divide the dough into two equal portions. Try to work quickly but gently, so that the air in the dough is not squeezed out. Shape the dough into rounds and place into the well floured bannetons. Dust the tops with flour and cover loosely with cling film or a tea towel.
- Proof for 1 – 1.5 hours. Preheat the oven to 200˚C with a lidded cast iron pot (“Dutch Oven“) on the middle shelf.
- Bake the loaves one at a time in the cast iron pot, for 30 minutes with the lid on, then 15 minutes with the lid off.
- Transfer to a wire rack and cool for one hour before slicing.