Ciabattas with a bit of buckwheat flour (50 grams)-the rest bread flour (400 grams) and spelt starter (50/50 wholegrain spelt/AP flour) plus poolish made with AP. 200 grams each poolish and levain. 15 grams salt. Toasted sesame seeds/rice flour/whole wheat pastry flour on exterior. 4 hour bulk after 40 minute autolyse. Almost 85 percent hydration. Baked after 2 1/2 hour rise at RT-72F
Ciabattas with a bit of buckwheat flour (50 grams)-the rest bread flour (400 grams) and spelt starter (50/50 wholegrain spelt/AP flour) plus poolish made with AP. 200 grams each poolish and levain. 15 grams salt. Toasted sesame seeds/rice flour/whole wheat pastry flour on exterior. 4 hour bulk after 40 minute autolyse. Almost 85 percent hydration. Baked after 2 1/2 hour rise at RT-72F

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