From: Max Value <greenwoodw50@gmail.com>
Date: Tue, 13 May 2025 23:11:45 +0000 (+0100)
Subject: Added ciabatta and cia with polish
X-Git-Url: https://git.ozva.co.uk/?a=commitdiff_plain;h=ff82540a3864eb53f9b82615cfd96cc602aa28a1;p=bread

Added ciabatta and cia with polish
---

diff --git a/src/ciabatta-polish.toml b/src/ciabatta-polish.toml
new file mode 100644
index 0000000..3e927f7
--- /dev/null
+++ b/src/ciabatta-polish.toml
@@ -0,0 +1,21 @@
+[information]
+title = "Ciabatta with pre-ferment"
+description = "Light italian bread with polish."
+
+keywords = ["white", "yeasted", "vegan", "pre-ferment"]
+
+notes = """
+High gluten is required for this so autolyse measurements have been provided. The gluten surface is very important for this one because the dough is not shaped as to retain as much air as possible. Use plenty of folds during ferment. Simply build up the bottom surface of the dough, using olive oil during folds for easy release, and tip out onto surface when fermented, divide and proof on surface.
+Classically, the polish (also known as "poolish" or "vienna bread") was baked using only a preferment for levaining although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
+"""
+
+
+[ingredients]
+polish-flour = 15
+polish-water = 10.35
+polish-salt = 0.3
+polish-yeast = 0.15
+white-flour = 85
+autolyse-water = 50
+water = 17.65
+salt = 1.7
diff --git a/src/ciabatta.toml b/src/ciabatta.toml
new file mode 100644
index 0000000..f7e16e2
--- /dev/null
+++ b/src/ciabatta.toml
@@ -0,0 +1,17 @@
+[information]
+title = "Ciabatta"
+description = "Light italian bread."
+
+keywords = ["white", "yeasted", "vegan"]
+
+notes = """
+High gluten is required for this so autolyse measurements have been provided. The gluten surface is very important for this one because the dough is not shaped as to retain as much air as possible. Use plenty of folds during ferment. Simply build up the bottom surface of the dough, using olive oil during folds for easy release, and tip out onto surface when fermented, divide and proof on surface.
+"""
+
+
+[ingredients]
+white-flour = 100
+autolyse-water = 60
+water = 18
+salt = 2
+yeast = 1.5