After trying different combinations of flour, Yoke has found that the combination of white spelt and white wheat, plus a small amount of kamut or semolina flour, makes the best ciabatta. This dough is sticky; knead it using a breadmaker or an electric mixer fitted with a dough hook, or ‘stir’ it by hand. Thankfully, it doesn’t need shaping. Just cut it into rectangles on a work surface dusted generously with flour. For accuracy, use a digital scale to weigh all the ingredients, including the water, which is why it’s expressed here as a weight.
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