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Another super bread in the portfolio – this time with sourdough modified version of mini honey breads. →
Preparation time 20 minutes .. Rising 45 + 60 minutes .. Baking 8-10 minutes
INGREDIENTS for 20 ciabatta’s
- 2 1/2 cups wheat flour
- 1 3/4 cup lukewarm milk
- 2 tbsp of elderflower honey →
- 1 tbsp olive oil
- 1 3/4 tsp salt
- 5 tsp dried sourdough
- 4 tsp milk butter
- handful sesam seed
- handful pecans
PREPARATION
Sift the flour into a bowl and make a dimple. Dissolve the elderflower honey, dried sourdough, fresh yeast, linseed oil in the warm milk into the well. Mix everything together in the middle and make a dough slowly. Now add the butter and knead a soft dough.
When complete, form a ball and place between two canvases with a plastic foil on it and let him rise at least 30-45 minutes.
Press the dough after proofing flat. Divide the dough on the pecan nuts. Form a ball back in so the nuts and figs pieces in the dough regularly divide.
Make the dough into little ciabattas, cover with a plastic foil and let rise at room temperature for 60 minutes now. Sprinkle them afterwards for baking light with the flour and bake between 8-10 minutes at 428°F (hot air oven -68°F).
After baking, remove the flour from ciabattas and let them cool on the rack.
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