Messing around with flours (400g): 20% rye, 15% oat, 30% ww, 35% AP. Levain was 1:4:4 ww:AP:h2o. 11g salt. 320g H2O. 6 hour bulk rise with overnight proof.
I added the oat flour because I have done the above with chickpea instead of oat and loved the result (am out of chickpea). I like the bite chickpea flour gives to the crumb…oat doesn’t do the same, but it’s a nice loaf.
Does anyone here play with non-traditional flour substitutes (to me that’s non white, whole wheat or rye)?
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So here is my first ciabatta. I followed a “small batch” recipe. They are “meh”. Crumb is not there. BUT, it’s tasty! It could use a bit more salt. The texture is very spongy. I bet it will toast up nice.
The recipe says to cut 4-5 pieces, I did 4 because that made sense to me. I’d love to see your results with recipe. Truth be told, I can’t wait for my lunch tomorrow. I’m making a sandwich with one.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
SheilaAnn I normally purchase Trader Joe's Cibatta Rolls. They are delicious. In fact, I had one this evening for a sandwich. I think in the past you mentioned you shop Trader Joes. If so, have you ever purchased and eaten them? Next question, if so how do these compare? I have a few left. When they're gone, I'm going to do this bake. Thanks again.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
With its bubbly, bronzed top, crisp edges, and tender, airy interior, our 2025 Recipe of the Year is the focaccia of the moment. Bake this craveable, repeatable, customizable focaccia recipe today!
Baked a naturally leavened cinnamon swirl loaf before I had to go to work this afternoon. Our lab/shar pei mix (Pharaoh) isn’t with us anymore, and he was always my official taste tester. That said, our saint (Riggs) sis his best to fill in and make Pharaoh proud…
Tonight my wife cooked me a fantastic meal for my birthday. I in turn baked us a Tres Leche cake for the dessert which is my second favorite right after Key Lime pie.
Same recipe... 700g bread flour, 100g semolina flour, 530g water, 200g starter, 16g salt. Same method, except baked under hood first 25 minutes @465F in bread pan, then uncovered, removed from bread pan, and baked another 12 minutes @435F. We wanted some sandwich shaped loafs that also will fit in the toaster.
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Last edited by treesmacker; February 23, 2025, 07:40 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
So, Nancy mentioned yesterday, " you know we're out of rye bread?" Guess what I'm baking tomorrow? Double the recipe. Rainy day so why not? Happy wife, blah, blah, blah.
I have to admit it's the KA recipe and been done it for years. It's really good. And yea, pastrami, corned beef or any cold cut. I grew up with store bought and toasted it with cream cheese. I still do that. Scrambled egg sandwich. I'll stop as I'm getting hungry.
SheilaAnn in its last rise. Hits the oven about 4 east, with a 50 minute bake. Nancy just came up from the basement freezer. Guess what she found, yep rye bread. About 8 slices. We slice before we freeze so just take what you're using. You just have to know that you have it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
So here it is SheilaAnn. I'm not going to be slicing this as I mentioned, found some hidden in the freezer. Said I was going to double the recipe but didn't. So, repeat tomorrow. Rye bread gets consumed fairly quickly here. And the aroma in the house is amazing.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
It's a damn shame I don't eat bread. I'll bet these are awesome. I make bread to give away and feed my kids, but I can't eat it. It makes my stomach hurt.
It's a cryin' shame that you can't eat it. Have you tried using some of the ancient grains or sprouted wheat? I have read that some people with some gluten intolerance can eat bread made with those instead of regular wheat flour.
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