Charcoal Sourdough Ciabatta

Charcoal Sourdough Ciabatta

I made this Charcoal Sourdough Ciabatta using the same Sourdough Ciabatta recipe I shared before.  The original Sourdough Ciabatta recipe is adapted from Maya @xbaker with slight modifications.  
I used farina "OO flour" instead of Japan High Gluten flour as I remembered Maya saying that OO flour yields a crispier crust.  I have experimented with both bread flour and OO flour and true enough, OO flour does indeed yield the crispier crust.   

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Charcoal Sourdough Ciabatta 

Yields: 4 Small Loaves

270g farina "OO" flour - 90%
30g whole wheat flour - 10%
5g activated charcoal powder
75g active sourdough starter/levain (100% hydration) – 25%
240g water - 82.2% (final hydration)
6g salt - 2%
6g olive oil - 2%
  • Please refresh  your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
  • Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently
Ambient Temperature: approx. 26C - 27C
Total Bulk Fermentation:  4 hours

  1. Feed starter - Feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use. Please click here for here "Sourdough Starter Recipe"
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula. Or use a stand mixer with paddle attachment for 2-3 minutes at low speed. Cover and leave for 1 - 2 hours at room temperature (28C).
  3. Add In Levain, Salt & Olive Oil -
    1. Add in levain and salt. Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl.
    2. Add in olive oil and mix for another minute. You should reach window pane stage at this time.
    3. Transfer the dough into a greased square pyrex dish. Cover and rest for 30 minutes.
  4. Coil Fold:-
    1. Coil Fold 1 - Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until the dough spread.
    2. Coil Fold 2 - Fold the dough in the dish. Cover and rest for about 45 minutes or until the dough spread.
    3. Coil Fold 3 - Fold the dough in the dish. Cover and rest for about 90 minutes to 120 hours or until the dough puffy.
  5. Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours.
  6. Divide & Shaping:-
    1. Transfer to a heavy floured counter top. Dust the dough with some flour and cut into 2 or 4 equal portions with a scrapper.
    2. Transfer dough to a parchment paper with 2 scrappers. Let the dough proof on the couche for another 45 - 60 minutes or until puff up in room temperature @ 28C - 30C.
  7. Baking:-
    1. Preheat oven with baking stone and lava rocks (below the baking stone) at 250C (top and bottom heat) for 60 minutes before baking.
    2. Open the oven door, slide dough (together with parchment paper) on baking stone.
    3. Pour 1 cup of hot water into the lava stone. Close the oven door immediately.  Too much hot water will create excess steam and this may result in a crust that is too hard.
    4. Bake with steam for 10 minutes.
    5. Remove the lava rocks.
    6. Lower the temperature to 220C  and continue baking for another 10 - 12 minutes.
    7. Remove ciabatta from oven. Let it cool on the rack.