Wednesday, September 16, 2009








Flour Test - German Ciabatta premix

I am very happy to have received a gift of flours from some friends recently. The 4 bags included a Ciabatta premix, Volkonbrot mix, Spelt and Rye flour. I started with the Ciabatta premix because it was a bread that I was familiar with. Moreover, I did not have the time to translate the German instructions for the rest of the flours. 

Thanks to the internet, language is no longer a barrier. I was able to figure out the contents of the package with minimal effort. The premix contained sugar which is one ingredient I seldom use. As a result, the bread turn out a little darker than usual. I tweaked the hydration up to 70% as the specified 65% was dryer than the Ciabatta dough that I was used to handling. Even so, I felt that the bread might have been better if I had adjusted it up to 75%. I did not follow the instructions on the package as I preferred my own method. Besides, it was a working day and I only had 30 minutes to make the dough.

The verdict? The flavor was good considering the fact that it was just a 12 hour bread made without preferment. The bread was a little more salty that what I was used to making so it would be better to go with unsalted butter. The crust was a little different from bread made with my regular flour. It was crunchy and was easier to bite off, exactly the quality of crust that I had been looking for. I wonder how I can tweak my regular flour to get this kind of crust.

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