Easy Sourdough Ciabatta(88% hydration)｜사워도우 치아바타(고수분/高水粉)｜ASMR baking

[@신순옥-l9n]

치와바타 쫀득 바삭, 너무 맛있어 보여요~

[@WildYeastandMore]

같이 나누고 싶네요. 🤗

[@jupark7981]

Wow, 88% hydration !! Even though it doesn’t seem to be super easy, the outcome looks amazing. The texture looks significantly different from the yeast version. I can’t wait to try this. Thank you for your meticulous posting :)

[@WildYeastandMore]

I know that you are an experienced home baker:) You will have nice airy ciabatta. Thank you for your sweet words.😊

[@DANVIIL]

Beautiful result!

[@nini-vl3ks]

love your recipes on your blog! hope you’ll make focaccia and more korean foods too~

[@WildYeastandMore]

Thank you for your sweet comment:) I will definitely upload focaccia video recipe soon.🤗Thank you for your interest in Korean foods as well.

[@Sunny-ud1ck]

Great!! It's what i want I'll try

[@WildYeastandMore]

Thanks, Sunny:) Can't wait to hear about your adventure.😉

[@hundocking]

Amazingly soft ciabatta!

[@alicesantiago7588]

That’s pretty cool I’ll try

[@WildYeastandMore]

Thanks, Alice. Please let me know how it turns out :).

[@davidskpark]

YUM YUM, like always thanks for sharing.

[@WildYeastandMore]

My pleasure 😊

[@marthamckeon278]

Great video, my bread is looking good! Love that you don't make a huge mess and like to keep your hands clean. I can't stand to get my bare hands in wet dough, lol!

[@WildYeastandMore]

Wonderful to hear this, Martha. Thanks so much for writing. Great to hear that you baked nice bread. And....so do I.😁 That's why I enjoy making bread with minimal touch.

[@soniasong4879]

이영상을 이제야 보네요~ 제가 사는곳은 코로나가 좋아져서 출근한지 5주가 지나갑니다. 이번주말에 오랜만에 사워두우 만들어 볼려구요. 출근하니 베이킹하기 힘들어요😂 치아바타도 다음에 만들어볼게요. 레시피 감사해요 😊 좋은주말보내세요~

[@WildYeastandMore]

코로나 상황이 좋다니 너무 감사하고 반가운 소식이네요. 저희동네는 지금 많이 안좋아요 ㅠㅠ. 베이킹 하기 힘들어도 그 상황이 유지되서 계속 출근하시길 바래요.

[@soniasong4879]

@@WildYeastandMore 그곳도 하루빨리 좋아지길 바랄게요. 저는 75일동안 출근못하고 락다운 상황이였는데 이제 조금씩 일상으로 돌아가고있는거 같지만 어떻게될지 모르니 조심 또 조심해야될거같아요. 건강잘챙기시고 좋은하루 보내세요!

[@WildYeastandMore]

@@soniasong4879 따뜻한 댓글 너무 감사합니다. 매일매일 우울한 소식으로 영상을 찍을 의욕도 상실하던 중이었는데, 많은 힘이 되네요. 계속 건강하고 안전한 환경이 유지 되기를 진심으로 바랍니다. 🦃 Happy Thanksgiving!

[@ydhb6169]

좋은 영상 잘 봤습니다!! 이 치아바타는 한국에서 파는 치아바타와 비슷할까요? (식감이나 맛면에서..) 유동부 치아바타같은 치아바타를 만들어보고 싶어서요..ㅎㅎ 감사합니다!

[@WildYeastandMore]

한국 치아바타 맛있다는 소문은 많이 들어봤는데요. 제가 먹어보지를 못해서 정확히 비교해 드릴수가 없네요.😅 제가 만드는 천연발효종 치아바타는 비교적 수분함량이 높은 편이어서 속이 부드럽고 쫀득한 것이 특징이구요. 껍질은 얇고, 치아바타만이 가지고 있는 풍미는 풍부한 편이예요. 혹시 유동부 치아바타와 비슷할까요?😁

[@ydhb6169]

@@WildYeastandMore 아 그렇군요!ㅎㅎ 비슷할것같아요 ^^ 아마 다른점은 한국은 쫄깃하고 가벼운 식감을 선호해서 이스트와 르방을 혼합해 사용하는듯 싶어요~ 이거 한번 시도해볼게요 영상 정말 감사드립니다 ^^

[@WildYeastandMore]

@@ydhb6169 설명 감사해요.🤗 맛난빵 만드시구요, 어땠는지 알려주세요.:)

[@jmcullen5344]

Looks amazing. I'm keen to try. How long do you wait before you can shape the dough after taking it out of the fridge? Or do you work with the cold dough?

[@WildYeastandMore]

Thanks:). Shape the dough as soon as you take it out of the fridge. Because cold dough is much easier to handle. 😊

[@jmcullen5344]

@@WildYeastandMore thanks for your response. I made it a couple days ago (with 1 hour rest after shaping) and it was beautiful 👍

[@WildYeastandMore]

@@jmcullen5344 WOW, you already made it! Congratulations. I wish I could see your Ciabatta.😊 Thank you for sharing.

[@7franny7]

Hi! Going to try your recipe. However, what do you add at 1:20, it isnt water and salt, as its black... Is it pepper? 🤔

[@WildYeastandMore]

Hi, Francesca. Happy to hear that you're going to try this recipe.🤗 I know it looks like black pepper but It is salt. I use Redmond real salt and this salt has color.😅 Can't wait to hear about your adventure! I hope you will bake beautiful ciabatta.

[@7franny7]

@@WildYeastandMore ok fair enough, i was so confused. Im guna bake this morning! Let you know how it turns out! Got a focaccia on the go too! ❤️❤️😉😉

[@WildYeastandMore]

@@7franny7 Wow, you are a multitasker!😁 Yes, please~!

[@7franny7]

@@WildYeastandMore so i tried to put them both in at same time and one got stuck and was more of a ciabatta roll. The holes were not evenly distributed, so i think that means i needed to have left it out for more than an houe before i put it into fridge? I also think next time ill add more salt. Still they looked good. ❤️☺️

[@WildYeastandMore]

​@@7franny7 Thank you for your feedback, Francesca:) It sounds like the ciabatta got a B+, lol. But glad they looked good. I don't think the dough needs extra hours before the refrigerator. Instead, I recommend that you heat the oven and baking stone/baking pan enough next time. put your dough at least 20minutes after the oven says it's preheated. It will help.😉

[@linlyallen]

Hello I love your video! looks super easy and your ciabatta looks amazing but can I ask just one question ... this is my 2nd time do SD Ciabatta and I fail after mixing ingredients my dough super runny and not shaped it couldn't pass windowpane test .. What is wrong with it? Is it because of my yeast (already pass the float test)

[@WildYeastandMore]

Hi, Linly. I don't think your starter is the problem. Even if you use an unfed sourdough starter it should not be a big problem. I have tested with starters that failed the float test and the bread turned out nice and delicious. Have you put all the ingredients including "olive oil?" If so, I think you might be over mixing. After adding salt, give it a massage just a few times, as you can see 1:30 in my video. And then let it rest a little bit longer, 30 minutes instead of 15 minutes. I hope it helps :). One more thing, The gluten content for the flour I use is 12.7% for bread flour, and 11.7% for AP flour. If you use flour with low gluten content, you will need to reduce the amount of water.

[@zahrasarteep2100]

Hi, thank you so much for amazing videos. I have a question, why my dough is so runny?? My starter was super strong, and I used the exact amount of ingredients from the recipe.

[@WildYeastandMore]

Hi Zahra, sorry to hear your dough was runny. It is a very wet dough but should not be runny. At what stage did you notice that the dough is runny? After autolyse? or after overnight proofing?

[@zahrasarteep2100]

@@WildYeastandMore just when I mixed the flour, water and starter. But after second coil fold it got better and more consistent. I'm gonna put it into the oven, I hope it turns out great!

[@WildYeastandMore]

@@zahrasarteep2100 Right. The dough wouldn't look elastic and silky just right after mixing flour, water, and starter. And the gluten content of the flour you use also affects the dough texture. I usually use King Arthur bread flour, which is 12.7% gluten. High protein flours absorb much more water. Anyway, glad that your dough got better after 2nd coil fold. I hope your Ciabatta turned out beautiful! 🤗

[@JSTpacek]

after you take the dough out of fridge, you let it warm up to room temperature before proceeding?

[@WildYeastandMore]

As soon as you take the dough out of the refrigerator, cut it into two pieces and shape it. Then, put them in a preheated oven. I use this method because high hydration dough like this one is easier to handle when it's chill.

[@emmapu2409]

Beautiful ，may i know the fridge temperature ,tq

[@WildYeastandMore]

Thanks, Emma:) My refrigerator temperature is 38 F.

[@keirmardy2267]

What is the protein content of both flour you are using?

[@WildYeastandMore]

All-Purpose Flour: 11.7% protein Bread flour: 12.7% protein

[@kitten121509]

After resting for 45 mins.what is the powder with water added? Is that salt or dry yeast?

[@WildYeastandMore]

It's salt. Delayed salt allows gluten to grow more efficiently :)

[@sujeonghong1190]

HYDRATION 88%와 100%의 차이점이 궁금합니다😄

[@WildYeastandMore]

사실 저도 궁금해서 조만간 수분 100% 치아바타를 만들어 보려고 구상중인데요. 😅 수분이 많을수록 속이 부드럽고 공기층이 풍성한 사워도우빵을 얻을수 있잖아요? 근데 수분함량이 많아질수록 반죽을 다루기가 어려워져서 대부분의 베이커들이 수분70~80% 의 레시피를 자주 사용하는것 같아요. 반죽을 제대로 다루지 못하면 오히려 납작하고 맛 없는 빵이 나오거든요.

[@엘리사벳-x1t]

냉장고에서 꺼낸후 바로 성형하고 오븐에 넣기전 발효시간은 몇분인가요?

[@WildYeastandMore]

오븐에 들어가기 전 발효시간은 집안 온도에 따라 많이 달라져요. 저는 보통 오븐이 충분히 예열되는 동안(예열 완료 알람이 울리고 10-20분 정도 더 예열시켜요.) 상온에 두었다가 베이킹 해요.

[@엘리사벳-x1t]

중력분을 빼고 강력분으로 똑같이 만들었는데요ㅠㅠ 제반죽은 너무 질어요 ㅠㅠ 그리고 냉장고에서 꺼내보니 볼륨은 많이 올라온편은 아니고요 , 발효기포? 같은게 많이 생겼어요 ㅠㅠ 뭐가 문제일까요..?

[@WildYeastandMore]

이 레시피가 제목처럼 "고수분"이라 다루기 쉽지는 않아요. 내부가 숭숭 뚫린 치아바를 겨냥한 레시피거든요. 냉장고에서 꺼냈을때 기포가 보이는 것은 자연스러운 현상이구요. 볼륨은 대략 냉장고에서 40-50% 정도 부푸는것 같아요. 치아바타가 오븐에서는 잘 부풀었나요? 아니면 돌빵이 되었나요? 혹시 수분이 좀 낮은 레시피로 만들어 보시면 어떨까요? kzbin.info/www/bejne/hoOYc3hui9CUbMU&ab_channel=WildYeastandMore

[@엘리사벳-x1t]

@@WildYeastandMore 안녕하세요 오븐스프링이 잘되진않았지만.... 겉은바삭하고 안은 촉촉한 두께가 얇은 치아바타가 되었어요 ㅎㅎㅎㅎㅎ 다행히 돌덩이는 안되었어요 몬나니 치아바타가 되었어요 ㅋㅋㅋ 폴딩을 한번 더 해줄껄 그랬을까요? 밀가루는 어떤 브랜드 사용하셨나요? 저 수분율높은 치아바타가 꼭 성공하고 싶어요 ㅎㅎ 링크걸어주신 영상도 감사합니다

[@WildYeastandMore]

@@엘리사벳-x1t 그렇다면 잘 구우셨네요. 치아바타가 솔직히 예쁜 빵은 아니잖아요. 😉맛있는 빵이죠. 저는 King Arthur 브랜드 밀가루를 사용하고 있는데요. 고수분 빵이 조금 더 다루기가 힘든건 사실이예요. 특히 여름이 더 힘들게 느껴져요. 저는... 지금 계신곳이 더운 여름이라면 반죽을 접는 시간 간격을 조금 줄이고, 횟수는 한 두 번 늘려 보시면 어떨까요? 예를 들면, 30분에 한번씩 5-6번 접고, 실온 부풀리기 한 다음 냉장숙성 18시간 정도. 그리고, 아주 확실하게 예열된 돌판도 좋은 빵을 굽는데 영향을 많이 미치는 것 같아요. 꼭 만족스러운 고수분 치아바타 구우시길 바래요! 🙌🙌

[@엘리사벳-x1t]

@@WildYeastandMore 자세한 답장 너무 감사드립니다 지금 한국은 장마기간이고 습하고 더워요~~ 저는 처음에 여름이 빵만들기 더 좋다고 생각했는데 아니였어여😢 😅😅😅 뭔가 실온발효도 어렵고 그리고 밀가루의 느낌도 달라요 ㅠㅠ 알려주신데로 다시 만들어보겠습니다~ㅎ 새로운 영상은 언제 또 올리시나요? 기다리겠습니다❤

[@WildYeastandMore]

@@엘리사벳-x1t 맞아요. 덥고 습하면 반죽도 지치는것 같더라구요. 멋진 치아바타 나오면 소식 전해 주세요. 이곳 버지니아도 만만치 않게 덥네요. 장마에 건강 유의 하세요.😊

[@77goanywhere]

Looks great, but not all bread flours will handle 88% hydration. Experiment with your flour before following this recipe.