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Those of you who follow the page already know that at home I use a precious and precious sourdough to make bread. Every morning I refresh it and, with what is left over, I make the bread that I bake before going to bed. It has already become routine and it is a very gratifying “job”. The fun thing is to experiment and make doughs by varying the proportions of water-flour, changing the type of grain or introducing the odd ingredient to enhance the flavor. Today's is a bread that we like a lot: the ciabatta, made with the proportions that work best for me - and my sourdough.
By using sourdough We do without baker's yeast and achieve a more natural flavor and a product that lasts much longer.
If you want to join this adventure, you have to get a piece of sourdough. Maybe you know someone who works with her and can give you a little. Another option (even more satisfactory) is that you create it yourself. In the book of Healthy food We explain how to do it. By the way, my classmates will present this Friday in Valencia. If you are there, do not hesitate to come closer!
Ciabatta bread with sourdough
We teach you how to make ciabatta bread with sourdough. It is very fluffy and with that smell of traditional bread that is so hard to find.
More information - Healthy Food Book with Thermomix, Showcooking in Valencia
Adapt this recipe to your Thermomix model
For Friday in Valencia do you have to sign up somewhere or pay something? Thanks
Hello Blanca.
You don't need to sign up and it's totally free. Come closer that will be fun and interesting. You will meet my friends, who are charming girls 😉
A kiss!!
In step 6 if we do not have 20 degrees, what time would it take?
Hello M Teresa,
If the temperature at home is higher, it will take less time, I can't tell you exactly ... Another option is to leave it in the fridge (soon I will publish another bread with sourdough that one of the yeasts makes in the fridge)
A hug
Hello!,
Thank you so much for the recipe. The bread is delicious and the recipe is well explained.
When I went to bake it, it had expanded to the width until almost occupying the oven tray and the two loaves have come together (although they separate once baked without problem). Is there a trick so that it does not spread so wide? Put a barrier, use a mold ... It is so that it is less wide and a little higher, as in your photo.
Thank you
Hello, Cayetana. Thank you for your comment 🙂 Maybe you can put a little more flour so that the dough does not expand so much ... you know that there are some flours that absorb more water than others.
You can also use a baker's cloth for the fermentation, a linen cloth (they are sold in Amazon), but be careful, then you have to bake them without that cloth.
Let's see how you have the following. I think the best thing to do is to test, test and retest by making small changes.
A hug!
how much sourdough to incorporate? what amount?
Hello Pilar,
It is 75 grams. I hope it looks great on you.
A hug!
Please
How do you make sourdough at home? Thanks
Hi Inma:
Making the sourdough at home will take a few weeks. It is made from water, flour and another ingredient such as honey or yogurt. It is not that it is a complicated process but it does require a bit of dedication because every day you will have to "feed" it. In our "Healthy Cooking" book you will find all the details to make it at home.
Another option is that someone who works with her give you a bit ...
If the subject attracts you, do not hesitate to get to work because it is most rewarding and the results are surprising.
Take care!
I leave you the link of the book in case you want to take a look at it in your bookstore:
http://www.thermorecetas.com/libro-cocina-sana-thermomix/ You will find the step by step for the creation of the sourdough and 99 other healthy recipes.
I hope you like it 😉
Hello, I love bread! Two questions, why leave it 8h to 2p degrees resting?
And the other sourdough can be frozen?
Thank you very much.
Hi Sil!
I let this bread rest for about 8 hours at 20º approximately. I use the other sourdough to make other preparations (especially pastries). I will be uploading more recipes in case I can give you ideas.
If you don't use it, you can keep it in the fridge and, when you need it, refresh it and use it when it's ready. In the fridge it can last a week or even more ... If you have sourdough, I'm sure all this I'm telling you you already know 😉
I hope you try this ciabatta bread and that you like them !!
A hug