Chef John's Whole Wheat Ciabatta

Chef John's Whole Wheat Ciabatta

Chef John's whole wheat ciabatta recipe uses a blend of flours to create the perfect, crusty-yet-chewy bread experience.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
135 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
Step 4
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.
Step 5
Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
Step 6
Remove plastic wrap from risen dough and mist the top of the dough with water.
Step 7
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.
Chef John's Whole Wheat Ciabatta
Chef John's Whole Wheat Ciabatta
Chef John's Whole Wheat Ciabatta
Chef John's Whole Wheat Ciabatta

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup warm water
  • 1 tablespoon ground flax seeds
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon active dry yeast
  • 0.5 cup whole wheat flour
  • 1.75 teaspoons salt
  • 1.5 teaspoons honey
  • 0.25 cup rye flour
  • 0.5 cup water at room temperature
  • 2 tablespoons shelled sunflower seeds
  • 1 tablespoon polenta
  • 1 teaspoon all-purpose flour, for dusting
  • 0.5 teaspoon cornmeal, or as needed

Categories

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