tag:blogger.com,1999:blog-31598621.post1849762196611909155..comments2024-03-25T22:21:09.417-04:00Comments on A Brooklynite on the Ice: The Ancient Airborne Yeasts of CreteThey say it's a cold worldhttp://www.blogger.com/profile/09059089212388940864noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-31598621.post-50780659478000375852013-07-21T17:15:04.850-04:002013-07-21T17:15:04.850-04:00The loaf pictured in this post was baked more or l...The loaf pictured in this post was baked more or less after the manner of Chad Robertson of San Francisco's Tartine Bakery, following his very hip and very trendy formula for "basic country bread." Those wishing to make bread like this might wish to google the above elements, but here are the basics.<br /><br />Once your starter is bubblicious, dissolve 80 to 100 grams of it in 200 grams of water. Mix. <br /><br />Add 200 grams of all purpose or unbleached white bread flour. Mix. <br /><br />Cover this very wet dough and let it sit at room temperature (70 degrees-ish) for about 8 hours.<br /><br />You should now have some visible bubbles on the surface and the volume of your mixture should be much increased. <br /><br />Add another 175 grams of water. Mix. <br /><br />Add another 300 grams of flour (In this case I added about 225 white and 75 whole wheat; a "real" ciabatta would tend to be all white bread flour). Mix<br /><br />Autolyze in the bowl, 15 minutes to an hour.<br /><br />Add 12 grams of sea salt. Mix by folding the dough over itself in the bowl while rotating the bowl a quarter turn per fold, about 40 folds. (Google this technique, if this reads like Greek to you.)<br /><br />Repeat 40 folds in the bowl three times, waiting approximately 20 minutes between repetitions. <br /><br />Cover and refrigerate your dough in the bowl, overnight or for up to 24 hours. <br /><br />Remove from the bowl and allow to rest on a lightly floured countertop until approximately room temperature. <br /><br />Pre-heat the oven to 500 degrees.<br /><br />(At this point my dough was pretty much ready to bake, the leavening process having been rather accelerated by the recent warm temperatures--probably 80-ish in the kitchen at least. I put the dough in a basket briefly to get it some shape while preheating the oven and then turned it out onto a peel and got it onto the hot bricks ASAP). <br /><br />Pre-shape into a loaf or round, put your dough upside down into a basket to rise, if using.<br /><br />Bake approximately 40 minutes at 475.<br /><br /><br /><br /><br /><br /><br /><br />They say it's a cold worldhttps://www.blogger.com/profile/09059089212388940864noreply@blogger.com