{"id":119,"date":"2020-12-20T15:52:42","date_gmt":"2020-12-20T15:52:42","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=119"},"modified":"2020-12-21T19:38:04","modified_gmt":"2020-12-21T19:38:04","slug":"sourdough-ciabatta","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/119","title":{"rendered":"Sourdough Ciabatta"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Thick starter<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>190g sourdough starter<\/li><li>110g water<\/li><li>260g bread flour<\/li><\/ul>\n\n\n\n<p>Mix, place in a bowl, cover.<\/p>\n\n\n\n<p>Rise for 12 &#8211; 15 hours &#8211; until it collapses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dough<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>All the thick starter<\/li><li>320g lukewarm water<\/li><li>64g lukewarm milk<\/li><li>620g bread flour<\/li><li>30g extra virgin olive oil<\/li><li>11g salt<\/li><li>110g sundried tomatoes &#8211; drained &amp; chopped &#8211; optional<\/li><\/ul>\n\n\n\n<p>Mix all with just a 1\/3 of the flour and excluding tomatoes &#8211; slowly in a mixer.<\/p>\n\n\n\n<p>With dough hook, start kneeding and add the rest of the flour slowly.<\/p>\n\n\n\n<p>Kneed for at least 10 minutes until it goes all stringy.<\/p>\n\n\n\n<p>Kneed in tomatoes.<\/p>\n\n\n\n<p>Cover and let it rise until at least doubled (square 5 litre ice-cream tub)<\/p>\n\n\n\n<p>Sprinkle surface and baking trays liberally with flour.  Tip dough onto surface and split dough into 4 length wise after sprinkling top with more flour.  (Quick and with as little handling as possible).<\/p>\n\n\n\n<p>Let them prove on trays for another 30-40 minutes (not quite doubling in size).<\/p>\n\n\n\n<p>Bake at 220\u00b0C (200\u00b0C Fan) for 25-30 minutes.<\/p>\n\n\n\n<p>Brush off flour and cool completely.<\/p>\n\n\n\n<p>! This must be done in a mixer &#8211; the dough is like mud \ud83d\ude42 <\/p>\n","protected":false},"excerpt":{"rendered":"<p>My own recipe for sourdough ciabatta.<\/p>\n","protected":false},"author":2,"featured_media":120,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,7,24],"class_list":["post-119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-bread","tag-italian"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=119"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":121,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/119\/revisions\/121"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/120"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}