Soaked Grain: Mix pumpernickel with hot water, cover and place in a fridge overnight.
Dough: Mix soaked grain, wheat flour, ciabatta classica, roggena and instant yeast with 390 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Add the rest of the water, 250 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast.
Once all Ingredients mixed, transfer the dough into an oiled tray and start the bulk fermentation time for 60 minutes.
After bulk fermentation turn the dough out onto a table dusted with flour.
Dust the dough with flour and scale into 150 g pieces. Then place onto a baking tray. We recommend not to over work the dough in this step as you need to keep as much air in the dough as possible.
Allow the dough to final proof at ambient temperature for up to 30 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
The oven should have a temperature of 220°C when you put the ciabattas in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
