Best 2 Sprouted Wheat Sourdough Ciabatta Recipes

**Sprouted Wheat Sourdough Ciabatta: A Symphony of Taste and Texture**

Welcome to the world of sprouted wheat sourdough ciabatta, a bread that combines the goodness of sprouted wheat with the tangy flavor of sourdough. This unique bread is a delight for the senses, offering a crispy crust, a chewy interior, and a symphony of flavors that will leave you wanting more.

This article presents a collection of carefully curated recipes that guide you through the process of creating this culinary masterpiece. From the initial sprouting of wheat berries to the final baking of the ciabatta, each step is explained in detail, ensuring success even for novice bakers.

The recipes include variations such as the classic white sprouted wheat sourdough ciabatta, a hearty whole wheat version, and an adventurous rosemary and sea salt variation. Each recipe is accompanied by stunning photographs that showcase the beautiful golden-brown crust and the airy, open crumb of the ciabatta.

In addition to the main ciabatta recipes, you'll also find instructions for making a flavorful sourdough starter, the foundation of any successful sourdough bread. You'll also discover tips for sprouting wheat berries at home, a process that enhances the nutritional value and flavor of the bread.

Whether you're a seasoned baker looking to expand your repertoire or a beginner eager to try your hand at sourdough, this article has everything you need to create a delicious and wholesome sprouted wheat sourdough ciabatta. So, let's embark on this culinary journey and experience the joy of baking this exceptional bread.

Check out the recipes below so you can choose the best recipe for yourself!

SPROUTED WHEAT SOURDOUGH BREAD

Sprouted Wheat Sourdough Bread image

Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.

Provided by Melissa Johnson

Categories Recipes

Time 1h20m

Number Of Ingredients 4

Ingredients

450g bolted sprouted hard red spring wheat flour (3 1/2 cups)
335g water (1 1/2 scant cups i.e. 1.42 cups)
75g sourdough starter (1/4 cup)
8g salt (1.5 tsp)

Steps:

Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
Cover the baker and bake at:
500F for 20 minutes, cover on
450F for 7 minutes, cover on
450F for 7+ minutes, cover off
Final internal temperature of the bread should be around 205F.

SOURDOUGH CIABATTA BREAD

Sourdough Ciabatta Bread image

Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it's super easy to make. I highly recommend using a Dutch oven for best results.

Provided by colleen

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 4h5m

Yield 18

Number Of Ingredients 9

Ingredients

1 ½ cups warm water
1 tablespoon milk
1 tablespoon olive oil
1 cup sourdough starter
1 teaspoon white sugar
1 ½ teaspoons salt
3 ¼ cups bread flour
1 teaspoon vital wheat gluten
1 ½ teaspoons active dry yeast

Steps:

Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
Turn dough out onto a well floured surface and let rest for 15 minutes.
Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Nutrition Facts : Calories 107.7 calories, Carbohydrate 20 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 198.5 mg, Sugar 0.6 g

Tips:

Use a kitchen scale to measure ingredients accurately, as this will ensure consistent results.
Make sure your sourdough starter is active and bubbly before using it.
Soak the wheat berries overnight or for at least 8 hours before using them.
When kneading the dough, use the stretch and fold method to develop gluten and create a strong dough.
Let the dough rise in a warm, draft-free place until it has doubled in size.
Preheat the oven to the highest temperature possible before baking the bread.
Bake the bread until it is golden brown and crusty.
Let the bread cool completely before slicing and serving.

Conclusion:

Sprouted wheat sourdough ciabatta is a delicious and nutritious bread that is perfect for any occasion. With its crispy crust and chewy interior, this bread is sure to be a hit with everyone who tries it. By following the tips and instructions in this article, you can easily make your own sprouted wheat sourdough ciabatta at home. So what are you waiting for? Give this recipe a try today!