Ciabatta with semolina: the recipe

Name: Ciabatta with semolina
Total time: 19 h 53 min
Yield: 6 pieces of 290 g
Ingredients: 456 g Wheat flour; 456 g Fine durum semolina; 456 g Water; 9.1 g Yeast; 91 g Fine durum semolina; 246 g Water; 20 g Salt; 5.0 g Barley malt; 1.8 g Yeast

A variant of ciabatta with a share of durum wheat semolina, which joins the bread flour in the biga and fully replaces it in the final dough.

This recipe is freely inspired by, or adapted from, a formula by Master Piergiorgio Giorilli.

At a glance

Method: Preferment, without autolyse
Preferment: Biga — 91% of the flour
Mixing: Stand mixer

Number of pieces: 6
Weight per piece: 290 g
Preferment weight: 1376 g
Dough weight: 364 g
Total dough weight: 1740 g

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Ingredients

Quantities for 6 pieces of 290 g, kitchen at 27 °C

Preferment

Wheat flour (W320)456 g
Fine durum semolina (0, W280)456 g
Water456 g
Yeast9.1 g

Dough

Fine durum semolina (0, W280)91 g
Water246 g
Salt20 g
Barley malt5.0 g (a teaspoon and a half)
Yeast1.8 g

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Method

Biga: make it and let it ferment (at a controlled temperature, 18 °C) (18 hours)
- Weigh the ingredients
- Make a mix with 6 ice cubes and 336 g of water at room temperature (to get it to 0 °C)
- Dissolve the yeast in the water
- Mix roughly
- Transfer to a container, covered but not airtight
18 hours at 18 °C.
Weigh the ingredients and knead (25 min)
- Make a mix with 2 ice cubes and 206 g of water at room temperature (to get it to 13 °C)
Add the dough ingredients in order: semolina, yeast, malt, then the water in a thin stream (bassinage), and the salt last. Final dough temperature 26 °C.
End of mixing, start of bulk rise (at room temperature) (40 min)
Let the dough rest covered at 27 °C.
Reinforcement fold 1 of 1
Divide/shape: weigh and form the pieces (10 min)
Divide into pieces of the size you like without reworking the dough, and place them on well-floured boards, cut side up.
Start of proofing (at room temperature) (38 min)
Cover and let rise; just before baking, gently turn the pieces and stretch them slightly.
Ready to cook

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Baking

- conventional oven, with steam
- Overall temperature: 235 °C
- Time: until done
- Plenty of steam. Towards the end of baking, open the vent (or the valve, if your oven has one) to let the moisture out and dry the crust well. The time depends on the size of the pieces: bake by eye, until well browned.

The calculator adapts baking times to the weight of your pieces. Open the calculator

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