Ciabatta - WST

I tried a recipe from the Dan Lepard site for ciabatta a few bakers there were working on, I tweeked my starter and changed the hydration in my sour build and well made the ciabatta!
here are some of the pics on my site!
www.stirthepots.com/2007/05/ciabatta.html

weight (g) percentage
First Feeding

Flour 213g 100%
water 170g 65%
starter (chef) 106g 50%

Total 489g


Second feeding
Flour 719g 100%
water 392g 65%
starter (chef) 489g 50%

Total 1600g

Dough
levain 550g 40%
bread flour 1355g 99%

oil 20g 1%
water 1068g 78%
salt 33g 2%


On the forum (Dan Lepard) there is a detailed explanation of the two or three different methods as well as pictures, this is my rendition!

Tchüß
Jeremy

Hi Jeremy!


With a little baker’s math your formula is converted back to this

50 % levain (at 100% hydration)
100 % wheat
70 % water
2.5 % salt
1% olive oil

And because I am just the lazy baker you pretend to be I will calculate my batch this way:

500 g Weizen Vollsauer (TA 200 = 100% hydration)
1000 g Weizenmehl 550er (soft wheat works well!)
700 g Wasser
25 g Salz
10 g Olivenöl

Hey, baking is easy!

Thank you Jeremy!


Michael

O what a mess in the kitchen!



Too heavy. So no crumb shots tomorrow!

Hi,
@Skua:
Gute Bilder:
[i:awprgoqs]2.Bild, Graubrot im Vordergrund: tolle poröse Kruste![/i:awprgoqs]
[size=75:awprgoqs]duckundnixwieganzschnellweg[/size:awprgoqs]

What happened Michael? Where is the crumb?
Thanks for helping the lazy baker, tooo toooooo busy at work!


Jeremy

aaah, Jeremy... I don't know. Too much steam in the oven? This kind of bread is really bad when it turns out bad. Always water between the holes... Even my dog refused to have it. And he adores me for baking.

ok, just for scientific purpose and in low resolution... and it will be removed automatically when somebody shows something edible.

[img]*REMOVED*%20full%20hydrated%20doughs%20need%20a%20full%20bake%20<!--%20s:D%20--><img%20src="{SMILIES_PATH}/icon_biggrin.gif"%20alt=":D"%20title="Sehr%20glücklich"%20/><!--%20s:D%20-->[/img]

And I wonder if there really is no final proofing after dividing and this kind of non-shaping. And this seamside up and down thing is completly magic. Too many questions, I know