Here is my second experiment with sourdough starter, I made the sciabatta bread, or rather a set of ciabatta bread: natural, with sesame seeds with and poppy seeds.
Ingredients for three medium size ciabatta bread: 400 grams of flour (plus extra for processing, I used Kamut wholemeal flour ), 300 grams (or milliliter) of water, 100 grams of yeast (sourdough starter), a teaspoon of salt, a tablespoon of sesame seeds , a tablespoon of poppy seeds, 2 tablespoons of extra virgin olive oil.
For the preparation of ciabatta bread I followed the procedure of the double dough as follows:
First dough mixture: In a bowl put the yeast and dissolve it thoroughly with 150 grams of warm water, stirring with a wooden spoon. Pour 200 grams of flour and mix. The dough will be very soft: pour it on a floured baking sheet and handle it with floured hands for about ten minutes. Put the dough in an oil greased container covered with a cotton cloth and wrapped with a woolen cloth; let the dough rest for about five hours. I made the dough in the late evening and I let it rise overnight.
Second dough: Mix together the remaining flour and water (200 g and 150 g, respectively) and add to (the first) dough and yeast mixture prepared the day before. Stir in the container with a wooden spoon to blend well with each other. The dough will be still very soft: pour it on a sheet of parchment paper and place on a floured work surface thoroughly. Manipulate the dough with floured hands to form the “folds of reinforcement” (at least four folds) and leave to rest the dough 10 minutes between a fold and the other. Cut the dough into three pieces and transfer to a roasting pan lined with parchment paper greased with oil.
Flavor to taste the bread surfaces with sesame seeds or poppy seeds. Between a bread and the other make folds by using the parchement the paper so that throughout cooking the bread mixtures not stick together.
Allow to rise for anothers two hours ay room temperature (20 o 25 degrees). I let it rise in the oven set at a temperature of 25 degrees. After this time, remove the dough from the oven, increase the temperature to 220 degrees and, when reached, bake bread. Bake for 15 minutes, then lower the temperature to 180 degrees and continue cooking for 10 minutes more
