Sourdough Ciabatta with Rye Levain 🌾✨

This bread is AWESOME and I love using a large amount of fermented rye to get a really good depth of flavour. I love traditional ciabatta but I have always found it kind of flat flavoured.

1. Use the Weakest Flour in the Levain: I like to pre-ferment the weakest flour in a formula. This technique enhances the flavour and fermentation process. In this recipe, the rye levain makes up 50% of the final dough, adding massive depth and complexity to your ciabatta.
2. Gentle Handling: Ciabatta dough is very wet and sticky. Handle it gently during shaping to preserve its airy structure. Use plenty of flour on your work surface to prevent sticking.
3. High Hydration: Ciabatta requires a high hydration dough for those signature large holes. Don’t be afraid if the dough feels too wet—it’s supposed to be like that! Just be patient and trust the process.

[tonykaykay]

Hi I love your channel ❤ Wonder what is your recipe on this ciabatta? And what it means by how to use the weakest flour in the levain? Thanks

[mattrosier]

Sounds awesome. Are you dividing and immediately baking or is there a final proof?