CHEF JOHN'S WHOLE WHEAT CIABATTA
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy 'normal' bread experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 18h15m
Yield 12
Number Of Ingredients 16
Steps:
- Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
- Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
- Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
- Remove plastic wrap from risen dough and mist the top of the dough with water.
- Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.6 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.2 g, Sodium 349.2 mg, Sugar 1 g
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Mahima Sherpa
[email protected]I've been making this ciabatta recipe for years and it never disappoints.
cheryl howard
[email protected]This is the best ciabatta recipe I've ever tried. It's so easy to make and the results are always amazing.
Shotak Mondal
[email protected]I made this ciabatta for a party and it was a huge success. Everyone loved it!
Thwhid Islam
[email protected]This is my go-to ciabatta recipe. It's always a hit with my family and friends.
Namuddu Sarah
[email protected]I love this ciabatta recipe. It's so versatile and can be used for so many different things. I've used it to make sandwiches, bruschetta, and even croutons.
Flor Molina
[email protected]This is a great recipe for beginners. The ciabatta is easy to make and it tastes delicious. I would definitely recommend this recipe to anyone who wants to try making their own ciabatta.
dookienuts
[email protected]I was looking for a ciabatta recipe that was easy to follow and this one fit the bill. The bread turned out great and I'm really happy with the results.
Victior Vincent
[email protected]This is the best ciabatta recipe I've ever tried. The bread is light and fluffy, with a crispy crust. It's perfect for any occasion.
Gustavo Vasquez
[email protected]I've made this ciabatta recipe several times now and it's always a hit. It's the perfect bread for sandwiches, bruschetta, or just eating on its own.
Omar “Scorpio” Gamez
[email protected]This recipe is a keeper! The ciabatta was delicious and it was so easy to make. I'm definitely going to be making this again and again.
Amna Bano
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker, but I'm so glad I did. The ciabatta turned out beautifully and tasted even better than I expected. I will definitely be making this again.
Hazel Cooper
[email protected]This is my new favorite ciabatta recipe. It's so easy to make and the results are always perfect. I love the crispy crust and the chewy interior.
Qaisar Mukhtar
[email protected]I've tried making ciabatta a few times before, but this recipe is by far the best. The bread was light and fluffy, with a perfect crust. I will definitely be making this again.
Ugwu Charles
[email protected]The ciabatta turned out amazing! I followed the recipe exactly and it was so easy to make. The bread had a crispy crust and a soft, chewy interior. I served it with some olive oil and balsamic vinegar and it was absolutely delicious.