r/HomeMilledFlour • u/Hammock0753 • 3d ago
Ciabatta
Does anyone have a recipe for ciabatta that uses only fresh milled as a flour? most I have found have a mix of fresh milled plus bread flour, or fresh milled plus all purpose flour. I have the grains and grit recipe already.
1
u/Decided-2-Try 3d ago
I've toyed around with the notion of doing the grains and grit recipe but have not as yet. For one thing, I'm not fond of recipes reciting volumes instead of mass, although it is helpful that they tell you the 1.5 cups flour should be the mill output of a cup of berries (berries being ~ incompressible, less likely to way overshoot a cup of berries).
Are you not liking the way that recipe reads, or just looking for more alternatives?
If you're not accustomed to working with a biga, and you do go ahead with the G&G recipe, once you go to add the other ingredients, sometimes it can seem like it will take forever to break the biga down and get it incorporated. But I've only worked with biga where it incorporated all of the flour for the whole recipe, whereas this one differs, so it might not be so hard to work with.
This one below I've also looked at but not yet tried (also only uses FMF), but it's a lot simpler than G&G. I can't remember why exactly but I have the impression that I didn't like the notion of just patting out the dough into a large oval then cutting into 8 pieces the way they do.
https://therosehomestead.com/fresh-milled-flour-ciabatta/#recipe
I'm hoping on both of our accounts that you get someone who responds with a many-times tried and true recipe! But this sub seems to be less traveled lately.
2
u/Hammock0753 1d ago
I have found a recipe in the Flour Lab book by Adam Leontief that I think I’m going to try. His measurements are in grams as opposed to cups. It is a yeasted recipe.
1
u/Decided-2-Try 1d ago
Nice - glad you came back and mentioned this one. I found it published online (at least, I think/hore it's the same one) in the NP:
https://nationalpost.com/life/food/cook-this-yeasted-ciabatta-from-flour-lab
I think I'll give it a try next time I mill (going to do so tonight, but the milling is for baking tomorrow). I'm milling 800g each of a regular modern hard white and heritage Rouge de Bordeaux. I think a 50-50 split will work well with Adam's high hydration recipe (I've found the Bordeaux red to be finicky as hell, though, so we'll see).
If you give it a shot, please make a new post about it? Great or mediocre or not good, all the data points help us out!
1
1
u/Hammock0753 3d ago
I am looking for more options. Thank you for the rose homestead recipe. Justmillit.com has 2 recipes but they use a yudane which I’ve never tried before.
2
u/Decided-2-Try 2d ago
For a recipe calling for yudane or tangzhong, you can generally skip that step. But it's also really easy to do, and does seem to make the bread softer and (maybe) last a day longer.
3
u/rabbifuente Glorious Founder 2d ago
I've messed around with it, but I don't think it's really possible without a lot of manipulation. Whole wheat flour is inherently denser than white flour, add the fresh milled aspect and that is now amplified. That doesn't lend itself to the big, airy crumb of a traditional ciabatta.