Originally in bread-bakers v117.031.2
https://bread-bakers.com/msgs/v117n031/msg00001.html
This is updated with comments.
* Exported from MasterCook *
Bread, Harvest Grains Ciabatta
Recipe By :
Serving Size : 22 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Low Fat Stand Mixer
Amount Measure Ingredient -- Preparation Method
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OVERNIGHT STARTER
113 g White Whole Wheat Flour -- (1C or 4 oz)
113 g cool water -- (1/2C or 4 oz)
1 pinch instant yeast
DOUGH
all of the starter -- above
241 g Unbleached All-Purpose Flour -- (2C or 8 1/2 oz)
1 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
7 g nonfat dry milk -- or Baker's Special Dry
Milk, (1 Tbsp or 1/4 oz)
170 g lukewarm water -- (3/4C or 6 oz)
25 g olive oil -- (2 Tbsp or 7/8 oz)
120 g King Arthur Harvest Grains Blend -- (3/4 c
or 4 1/4 oz) Note
Coarse-textured and full-flavored, this lusty bread features our
Harvest Grains Blend, which lends it extra chew and nice crunch.
Note: Harvest Grains Blend consists of whole oat berries, millet, rye
flakes, and wheat flakes and flax, poppy, sesame, and sunflower
seeds. You can use their blend or make your own according to your preference.
PREP: 20 mins. to 30 mins.
BAKE: 20 mins. to 25 mins.
TOTAL: 15:10 to 18:55
YIELD: two 11" loaves
Combine the starter ingredients and stir until cohesive. Cover and
let rest at room temperature overnight, or for up to about 15 hours.
The mixture will be bubbly.
Combine the starter with all of the dough ingredients except the
Harvest Grains Blend, and mix and knead to make a very smooth, soft,
very sticky dough. Using a stand mixer equipped with the flat beater
paddle, knead for 7 minutes; the dough may or may not clear the sides
of the bowl. Or prepare dough in the bread machine set on the dough cycle.
Once the dough is kneaded, add the Harvest Grains Blend, mixing just
until it's well distributed. If you're using a bread machine, add the
grains blend at the beep. If you're kneading in a stand mixer, add
and knead for about 30 seconds, just to combine.
Place the dough in a lightly greased rising container (or leave it in
your bread machine), and allow it to rise for 90 minutes, until it's
doubled in size. If it's in the bread machine, remove the dough at
the end of the dough cycle.
Gently deflate the dough, and divide it in half.
Shape each half into a 10" log.
Place the logs on a large, lightly greased (or parchment-lined)
baking sheet, leaving about 5" between them.
Cover and let rise for 60 to 90 minutes, until very puffy. Towards
the end of the rising time, preheat the oven to 425F.
Spray the loaves with lukewarm water, and place them in the oven.
Bake for 20 to 25 minutes, or until they're golden brown.
Remove from the oven, and cool on a rack.
Tips: This very sticky dough is virtually impossible to knead by
hand. Please use a stand mixer, hand mixer, or bread machine set on
the dough cycle.
Be sure to add the Harvest Grains Blend after you've kneaded the
dough. Adding it first, along with the other ingredients, makes a
REALLY sticky dough. Trust us; you don't want to go there.
Want to bake this bread right in the bread machine? Go for it. We've
baked it in our Zojirushi here in the test kitchen, and it works just fine.
Review: Deeelicious! I didn't plan ahead to make this so I used my
unfed starter and half white whole-wheat flour in place of the all
purpose. Easy to make. Anytime I can use my sourdough starter and
harvest grain blend together makes me very happy. This was a great
accompaniment to the soup I made for dinner.
Review: loved it, a winner. totally easy with a bread machine.
Review: Simply great. Made it tree times and one time I replaced
whole white wheat flour by reguler whole wheat flour and also the
result was amazing. I recommend adding one table spoon vital gluten.
Review: I used a cup of sourdough starter instead of the overnight
starter. Then I soaked the harvest grains for a time in water to
soften. I think those changes made this sticky, loose dough even more
so! Compensated with additional four and rise time. Baked the loaves
in a loosely constructed parchment 'tube' to help maintain shape and
they came out perfect! Big airy holes, crisp crust, and big flavor. Perfect!
Review: Excellent for hearty soups and stews like oxtail-barley soup.
I did substitute light brown sugar for white and will increase the
amount to 1 1/2 T. Made up my own whole grain mixture and will
eliminate the sesame seed in the future as it tends to be a little on
the bitter side. I would also suggest an egg wash brushing at the end
for presentation. Just a wondwerful bread.
Review: This was my first time making ciabatta bread. I took one of
the two loaves to nursing clinicals and the nurses and my students
ate it up! My best bread yet!
Review: This bread is one of our family favorites, especially during
the autumn and winter holidays. Over the past year I've tweaked the
recipe a tad for our family's varied tastes and figured out how to
avoid the stickiness that can come with adding the Harvest Grains
Blend.To avoid the stickies, presoak the Harvest Grain Blend with
some of the water at room temp for 45 min's before mixing. I make a
60% hydration soaker by weight and reduce the final water amount by
that which is used to soak the grains. If measuring by volume, I
think about 2 tablespoons of water per 1/3 cup of the grain blend
will do the job. After presoaking add the wet grains to the rest and
mix everything together. Since I've been doing this, no stickies and
the dough handles very easily. I do a four-way fold after about an
hour of the initial fermentation, proof it on floured linen and bake
it on a preheated stone.Adjustments we made for taste preferences
over the range of five in our household include reducing the grain
blend amount to 25% of the flour amount by weight, substituting KA's
White Whole Wheat flour for one-third of the total flour used, and
using honey as a sweetener instead of sugar (adjusting the water
added down by half the amount of honey used). I bake this as a single
free-standing loaf rather than divide it.Many thanks for this recipe
-- this is one great bread!
Review: Our favorite bread. I usually double the recipe, when cool, I
slice and put in ziploc bags. Soooo easy to grab 2 slices for a
sandwich. FREEZES BEAUTIFULLY!!!!!!!!
Question: I made the Ciabatta bread over the weekend. It turned out
wonderfully but my crust wasn't crusty. I took the advice from a
comment about ice cubes for steam. A better way, according my
Culinary Program Baking chef would have been to put a roasting pan in
the oven when I preheat then when I the bread dough inside insert the
ice cubes as well to immediately get the steam that's needed. Thus my
4-Star rating. Question: why would I add Flaxseed? I've read several
different places that in order to gain benefit, they must be ground.
Thanks for your terrific recipes.
Response: The various seeds in this recipe are for added texture and
flavor, rather than as a nutritional supplement. Happy baking!
Review: I didn't have the Harvest Grain Blend on hand, so I used
sunflower, sesame, and flax seeds, plus a little bit of fennel seed
ground between the heels of my palms to release the oils. Next time,
I will not use the sunflower seeds, as I find them a bit
overpowering. I kneaded this dough as I would any bread dough on the
bench and gave it 2 - 3 folds during the bulk fermentation and 1 - 3
fold on the couche. I also did a 3oz roll make-up with this formula
instead of the loaf. The bread came out delicious. They rose
beautifully and were light and flavorful. The extra hint of fennel
tasted truly like I had added sausage essence to my formula. I would
like to ask though, for the final dough, minus the preferment, if I
used bread flour, how to adjust the other ingredients. Will be adding
this formula to my portfolio and spicing up the harvest blend for
more interesting flavors.
Question: I am not a very experienced baker, but i don't understand
why you need the starter if you are just going to add yeast later.
the other recipes i've found that use a starter don't require more
yeast--just the starter. What is the starter for in this recipe? DO
you get a different flavor with it? nonetheless, it came out fine.
Response: Your instincts are spot on! The starter is all about the
flavor and adding the yeast insures the rise. Happy Baking!
S(Internet address):
https://www.kingarthurflour.com/recipes/harvest-grains-ciabatta-recipe
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Per Serving (excluding unknown items): 95 Calories; 2g Fat (22.6%
calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber;
trace Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0804
2019 - 0607 updated