Crispy High Hydration Ciabatta Bread with rye and whole wheat flour

Almost Ciabatta or High Hydration Sourdough BREAD with Rye and Whole Wheat Flours

So crispy, delicate, and full of flavor!

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Ingredients:
Biga (make night before, preferment until next morning)
- 100 g water
- 0,5 Dry instant yeast or 1,5 g Fresh yeast
- 150 g bread flour

Sourdough starter ( night before, preferment until next morning):
- 30 g water
- 15 g sourdough starter
- 30 g bread flour

Ingredients for dough:
- 180 g of water (+30 g additional)
- 3-5 g dry dark malt
- 20 g whole grain flour
- 20 rye flour
- 200 g bread flour
- 250 g Biga (all)
- 60 g sourdough starter
- 7 g salt

Here's a refined summary of my sourdough bread-making process:

1. Biga preparation: at the morning I mix water, yeast and flour, whisk all together, and let the biga ferment at room temp (18-20C) about 6-8 hours.
2. Starter preparation at the morning and wait for the peaks (6-8 hours) .
3. When the starter is ready- Flour, malt and water are mixed and rested for 30 minutes during the autolyse to develop gluten.
4. All ingredients are incorporated in a mixer
5. The dough ferments at room temperature for 2.5–3 hours during warm fermentation.
6. To the fridge for 10-12 hours during cold fermentation.
6. Next morning - I take the dough out of the fridge, leave it at room temperature for 1-1.5 hours and then I divide the dough into pieces and let them rise for 1 hour.
7. The oven is preheated with a baking stone to 250°C. The dough is baked covered for 10 minutes, then uncovered at 230°C for another 10- 15 minutes until golden brown.
8. Finally, the bread is cooled before slicing to enjoy its flavor and texture fully.
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