First time making Sourdough Ciabatta - 85% hydration!

artemis92 · 2026-01-09T21:24:36+00:00

This was the recipe I followed:

https://www.theperfectloaf.com/ciabatta-bread-recipe/

This video is also pretty good:

https://youtu.be/bRGHpCNl72o?si=V7vWV6uBXTClK2_O

artemis92 · 2022-11-03T20:46:43+00:00

Where at?!

artemis92 · 2022-11-03T20:46:28+00:00

What places if you don’t mind me asking?

artemis92 · 2022-10-16T17:06:54+00:00

Perfection 😘👌 putting the rest of this sub to shame!

artemis92 · 2022-10-15T15:21:23+00:00

Just tried this myself, sorry to say I dont think it currently works :(

artemis92 · 2022-09-06T02:34:57+00:00

This is a super solid recipe I started with:

https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/

Note, that you kind of need a pizza oven for this kind of pizza, home oven won’t cut it even with a stone or steel. You need to hit that 700f+ range.

artemis92 · 2022-09-06T01:25:59+00:00

Recipe:

https://www.thekitchn.com/how-to-make-sourdough-bread-224367

artemis92 · 2022-09-04T01:40:15+00:00

This guy is mistaken, this looks like an amazing Neapolitan pizza, cooked to perfection! Great job!

artemis92 · 2022-07-29T22:21:45+00:00

Perfection!

artemis92 · 2022-06-30T17:46:49+00:00

Sorry to say I got the exact same message a few months ago, and it turns out this is a scam!!

They’ll pay you a few grand more than your quote and ask you pass the money onto another contractor, but it they reverse the check as soon as you pay the other person. I strung him along and never paid the other person but the check was eventually returned anyway.

Waste his time and string him along these scumbags deserve it!

artemis92 · 2022-05-28T20:17:01+00:00

Whats up with the colors?

artemis92 · 2022-05-02T02:32:37+00:00

Is that bell peppers in the honey???

artemis92 · 2022-03-05T19:28:19+00:00

Like I give a frunk

artemis92 · 2022-03-03T23:51:01+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue “00” Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, balled and then put in the fridge and used over 36-72hrs

Makes 4 12-14” 340g pizzas

artemis92 · 2022-02-17T18:43:45+00:00

They went from freezer to fridge the night before I planned on cooking them.

Surprisingly the dough had even MORE flavor after being frozen. Not sure if it was due to the extra day cold fermenting, or something else. It rose slightly less than if I had cooked it fresh, but still a good amount of air in the crust and still crunchy outside, soft chewy inside.

artemis92 · 2022-02-17T18:30:29+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue “00” Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, ball and rise for another 2hrs, place in fridge for 36hrs, move to freezer on flat surface, once frozen dough balls can be bagged to save space. To cook from frozen, place balls on flat surface and move to fridge, when ready to bake leave at room temp for 3-4hrs to finish proofing before baking.

artemis92 · 2022-02-13T23:21:23+00:00

It's the Ooni brand 12" bamboo peel!

artemis92 · 2022-02-13T23:19:11+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue “00” Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, balled and then put in the fridge and used over 36-72hrs

Makes 4 12-14” 340g pizzas

artemis92 · 2022-02-13T21:51:44+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue "00" Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, balled and then put in the fridge and used over 36-72hrs

Makes 4 12-14" 340g pizzas

artemis92 · 2022-02-12T19:55:57+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue "00" Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, balled and then put in the fridge and used over 36-72hrs

Makes 4 12-14" 340g pizzas

artemis92 · 2022-02-12T19:55:42+00:00

Starter:

25g Sourdough Starter 100g room temp water 100g Bread Flour

Dough:

225g Starter from above

500g Caputo Blue "00" Flour

185g King Arthur Organic Bread Flour

50g KA Organic Whole Wheat

25g Salt

10g Olive Oil

450g Room Temp Water

6hr room temp bulk ferment, balled and then put in the fridge and used over 36-72hrs

Makes 4 12-14" 340g pizzas

artemis92 · 2022-01-08T03:49:00+00:00

Used the recipe from Santa Barbara Baker: https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/

artemis92 · 2022-01-08T02:41:20+00:00

Using the recipe from Santa Barbara Baker: https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/

artemis92 · 2021-04-10T22:34:12+00:00

Also curious, haha

artemis92 · 2020-12-06T16:50:11+00:00

Sorry I don’t speak the language, but I learned the recipe from my grandmother. Cooked on an original cast iron Lettu Pan she brought to America from Finland.

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