Wood Fired Recipes Community Cookbook
Wood-Fired Kalamata Olive Ciabatta
Jan 19, 2024Posted by klintPrint
Note: Prepare 812g of poolish the day before the bake.
Ingredients (At ~75% hydration):
- 462g flour
- 350g water
- ~1/4 tsp dry yeast
Steps:
- Mix the flour, water, and dry yeast in a bowl.
- Cover with clothe.
- Let it rest until the following day.
Wood-fired Kalamata Olive Ciabatta
Ingredients
- 370 g Water
- 8 g Yeast
- 428 g Flour
- 46 g Whole wheat flour
- 21 g Rye
- 18 g Salt
- 812 g Poolish
- 320 g Kalamata and Green Olives
Instructions
- Mix all dry ingredients and yeast with warm water, adding water a little bit at a time.
- Let it sit for 15 minutes.
- Add Poolish to the mix.
- Mix on slow speed for about 2 minutes and then switch to a faster speed for about 6-8 minutes.
- Put the dough in an oiled bowl or tub and fold 2-3 times.
- Let it rest (covered) for 20 minutes and then fold 2-3 times.
- Let it rest for 1.5 to 2 hours, folding 2-3 times every 20 minutes.
- Cut into 4 pieces - 500g each.
- Shape in linen couchce without deflating too much.
- Let them proof for 4 hours.
- Bake at 475F for 30 minutes in your Forno Bravo oven.
Submitted by: Andrea Colognese of Jamestown Bread Project 
