{"id":21705,"date":"2018-09-16T08:01:10","date_gmt":"2018-09-16T06:01:10","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21705"},"modified":"2018-10-13T06:17:56","modified_gmt":"2018-10-13T04:17:56","slug":"emmer-ciabatta","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/09\/emmer-ciabatta\/","title":{"rendered":"Emmer Ciabatta"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/Emmer-Ciabatta-43.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Emmer-Ciabatta-43\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/Emmer-Ciabatta-43_thumb.jpg\" alt=\"Emmer-Ciabatta-43\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>When I was shopping flour in our local mill I discovered a white emmer flour and I couldn\u2019t resist. It was to tempting and I had already the idea of a pure Emmer Ciabatta in my mind.<\/p>\n<p>The \u201cwhite flour\u201d of the ancient grains can be varying in their \u201cwhiteness\u201d as there is no norm to classify it. My flour turned out to be a darker shade of \u201cwhite\u201d, so I guess it will equal something between a Type 812 and a Type 1050.<\/p>\n<p>Kneading dough with ancient grain flour needs more attentiveness, as their gluten networks is more fragile and easy to over-knead compared to spelt. So testing <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/?noredirect=en_GB\">gluten development<\/a> during the kneading is a must here. The window pane test will help to judge this.<\/p>\n<p>The flavour of this bread is great: deep, complex and irresistible nutty but without the slight bitterness of whole grain bread. And I\u2019m already thinking of what to bake next with the other half of the flour bag\u2026<\/p>\n<h1>Emmer-Ciabatta<\/h1>\n<p>yields 4 Ciabatta<\/p>\n<p>Autolysis<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/Emmer-Ciabatta-23.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Emmer-Ciabatta-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/Emmer-Ciabatta-23_thumb.jpg\" alt=\"Emmer-Ciabatta-23\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>500g white Emmerflour<\/li>\n<li>350g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Autolysis<\/li>\n<li>4g Psyllium hulls<\/li>\n<li>50g Sourdough from the fridge (100% Hydration)<\/li>\n<li>25g olive oil<\/li>\n<li>10g Salt<\/li>\n<li>5g fresh yeast<\/li>\n<\/ul>\n<p>2. Water addition<\/p>\n<ul>\n<li>90g Water<\/li>\n<\/ul>\n<p>Mix flour and water and let it rest for 60 min at least.<\/p>\n<p>Now add the remaining ingredients of the dough and knead for 5-8min at slow speed, adding the water in small increments while kneading. At the emd, the gluten network should be very well developed and the dough should be sticky.<\/p>\n<p>If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 3 hours, folding every 30min, then place the dough in the fridge for at least 16 hours. After that time span dough should be bubbly. If not, increase the fermentation period a bit.<\/p>\n<p>Heat the oven with baking stone to 250\u00b0C<\/p>\n<p>Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper into four pieces. Gently stretch the dough pieces to the typical ciabatta shape.<\/p>\n<p>Lay on a couche (floured), cover with a second cloth and proof for 50 min.<\/p>\n<p>Bake on the preheated stone for 35 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I was shopping flour in our local mill I discovered a white emmer flour and I couldn\u2019t resist. It was to tempting and I had already the idea of a pure Emmer Ciabatta in my mind. The \u201cwhite flour\u201d of the ancient grains can be varying in their \u201cwhiteness\u201d as there is no norm [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[126,428,393],"class_list":["post-21705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-emmer","tag-overnight","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21705"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21705\/revisions"}],"predecessor-version":[{"id":21732,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21705\/revisions\/21732"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21701"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}