Name: Chef John's Whole Wheat Ciabatta
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Warm water - 1 cup; All-purpose flour - ½ cup; Whole wheat flour - ½ cup; Rye flour - ¼ cup; Active dry yeast - ¼ teaspoon; All-purpose flour - 1 cup; Whole wheat flour - 1 cup; Water at room temperature - ½ cup; Shelled sunflower seeds - 2 tablespoons; Polenta - 1 tablespoon; Ground flax seeds - 1 tablespoon; Salt - 1 ¾ teaspoons; Honey - 1 ½ teaspoons; All-purpose flour, for dusting - 1 teaspoon; Cornmeal, or as needed - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Whole Wheat Ciabatta

1. Warm water - 1 cup

2. All-purpose flour - ½ cup

3. Whole wheat flour - ½ cup

4. Rye flour - ¼ cup

5. Active dry yeast - ¼ teaspoon

6. All-purpose flour - 1 cup

7. Whole wheat flour - 1 cup

8. Water at room temperature - ½ cup

9. Shelled sunflower seeds - 2 tablespoons

10. Polenta - 1 tablespoon

11. Ground flax seeds - 1 tablespoon

12. Salt - 1 ¾ teaspoons

13. Honey - 1 ½ teaspoons

14. All-purpose flour, for dusting - 1 teaspoon

15. Cornmeal, or as needed - ½ teaspoon

How to cook deliciously - Chef John's Whole Wheat Ciabatta

1. Stage

Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.

2. Stage

Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.

3. Stage

Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.

4. Stage

Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.

5. Stage

Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.

6. Stage

Remove plastic wrap from risen dough and mist the top of the dough with water.

7. Stage

Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.