Walnut Ciabatta
| METRIC | BAKER'S % | |
|---|---|---|
| Sir Galahad Flour | 3.420kg | 100% |
| Water | 2.804kg | 82% |
| Walnuts, toasted | 1.026kg | 30% |
| Salt | 0.079kg | 2.3% |
| Yeast | 0.034kg | 1% |
| Walnut Oil | 0.068kg | 2% |
| Wheat Bran, coarse | 0.068kg | 2% |
| TOTAL YIELD | 7.500kg | 219.3% |
PREFERMENTS Mix by hand. Ferment for 12-14 hours.
MIX In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.
DESIRED DOUGH TEMPERATURE 75°F
FERMENTATION Duration is 150 minutes. There are 4 folds at 20, 40, 60, and 90.
SHAPING Scale to 500g. Proof on linen with coarse bran.
PROOF 40-60 minutes.
BAKING 230°C until fully baked.
| METRIC | BAKER'S % | |
|---|---|---|
| Sir Galahad Flour | 1.197kg | 100% |
| Water | 0.742kg | 62% |
| Yeast | 0.001kg | .1% |
| TOTAL YIELD | 1.939kg | 162.1% |
| METRIC | BAKER'S % | |
|---|---|---|
| Water | .561kg | 110% |
| Walnuts, toasted | 1.026kg | 100% |
| Walnuts, oil | .068kg | 6.6% |
| Wheat Bran, coarse | .068kg | 6.6% |
| TOTAL YIELD | 1.724kg | 223.2% |
| METRIC | |
|---|---|
| Sir Galahad Flour | 2.223kg |
| Water | 1.501kg |
| Salt | 0.079kg |
| Yeast | 0.034kg |
| Biga | 1.939kg |
| Walnut Soaker | 1.724kg |
| TOTAL YIELD | 7.500kg |
