Sprouted rye and onion ciabatta



  • Mix all ingredients together (except the onions) for 16 mins slow, 4 mins fast. 
  • Incorporate onions on first speed after mixing 
  • Dough temperature 24°C 
  • Bulk fermentation 18h at 4°C 
  • Divide and place on setters 
  • Rest for 15 mins 
  • Sieve flour over top and 2 x 45° cuts on each 
  • Bake with steam in deck oven for 25 mins at 240°C Top 230°C bottom drop to 230°C top 220°C bottom after loading bread, open damper after 12 mins


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