Ciabatta with sunflower seeds

A round ciabatta for a sunny day of autumn.

  • 180g sunflower seeds
  • 1000g bread flour (medium protein level)
  • 650g water (at 20ºC)
  • 200g liquid sourdough (100% hydrated)
  • 20g salt
  • 60g olive oil

  1. Roast the sunflower seeds for 10 minutes on a tray in the oven at 220ºC
  2. Mix all ingredients for 4 minutes on low speed and 10 minutes on second speed.
  3. Bulk fermentation 2h at room temperature.
  4. Shape 3 oblong loaves. I also put aside 2 small pieces for my daughter to play with.
  5. Sprinkle the loafs with water and brush the seeds on top. Put the loafs in bannetons, face down.
  6. Final fermentation 2h at room temperature (18-19ºC)
  7. Score the loafs with a blade (optional and a bit difficult between the seeds)
  8. Preheat the oven at 260ºC with the baking stone inside.
  9. Bake at 260ºC with steam in the first 15 minutes than continue at 220ºC for another 30".
  10. Let it cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 158.


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