Seed Ciabiatta
Makes 2 but can be doubled
Ingredients
45g mixed seeds, pepitas, sunflower,sesame or whatever you have
250 Bakers' flour
162g water +30g warm water for steeping the seeds
50g liquid sourdough starter
½ teaspoon dry yeast
1 teaspoon salt
Preparation
Spread the seeds on a tray and toast at220 degrees for 10 minutes. Then immediately tip them into the 30g warm water. Mix.
Place water and yeast into bowl. 37 degrees, 2½ minutes at speed 1.
Add flour and salt.
Knead for 3 minutes 30 seconds.
Add the drained seeds and knead for 30 seconds.
Place dough in a greased bowl and let rise for about 2 hours, until doubled in size.
Place onto a floured surface and divide in two. Try not to knock too much air out.
Leave covered for 15 minutes.
With long side of the dough facing you, stretch away from you and fold back onto centre of dough.
Do this with each long side. Repeat with the other piece.
Spray with water, and roll gently in more mixed seeds, not toasted.
Place onto a baking tray with seam side down. Cover gently and leave to rise for 1 hour.
Set oven to 220 degrees C.
The idea is to try and not knock out too much air from the dough.
Bake at 220 degrees for about 15 minutes.
Photo
This recipe uses the Mixed Seed Ciabiatta from The Larousse book of Bread as its basis.
