Yay, my first recipe with Claudio Perrando! What can I say? He totally knows what he’s doing and I was stunned by the incredible flavor and softness of the crumb. I just loved that ciabatta recipe! I baked it a few days ago and had a piece of this morning. I sliced it up and threw with some olive oil in a pan and roasted it on both sides – yum!!!! Will totally bake it again.
Claudio prepares this bread with apricot water. I’ve never done that before and I was surprised how fool proofed that was! If you don’t want to wait for 6 days before you bake that bread, you can substitute 275 g of apricot water with 275 g of water + 1 tsp. active dry yeast in the poolish.
Walnut Rosemary Ciabatta Rolls with Apricot Water
Step 1- Fermented apricot water (6 days):
- 500 g drinking water (17.6 oz.)
- 100 g dried apricots*
- 50 g granulated sugar
- 50 g honey
- 300 g drinking water
- 5 g salt
- 50 g dried apricots
- 20 g granulated sugar
Poolish (Day 1):
- 250 g bread flour (T65/ Type 550)
- 275 g apricot water
- 150 g walnuts, chopped
- 10 g dried rosemary, chopped
Autolyse dough (Day 2):
- 40 g whole wheat flour
- 460 g bread flour (T65/Type 550)
- 150 g toasted walnuts, chopped
- 300 g drinking water (cold)
Dough (Day 2):
- 150 g drinking water (cold)
- 5 g fresh yeast (1 tsp. active dry yeast)
- 17.5 g salt
- 20 g olive oil
- Step 1- Fermented apricot water (6 days): In a clean jar, combine water, dried apricots, sugar and honey. Stir well and close. Leave jar at room temperature for 4 days, opening it and stirring once a day.
- Add water, salt, dried apricots and sugar. Combine well and close jar. Leave at room temperature for another 2 days, opening jar and stirring twice a day.
- Strain well and use in receipe below. Store apricot water up to 2 weeks in the fridge.
- Poolish – day 1 – 16 o’clock – 5 pm: Combine all the ingredients for the poolish in a bowl and leave covered at room temperature (22-26°C) for 14-16 hours.
- Autolyse dough – day 2 – 7 o’clock – 7 am: Combine whole wheat flour, bread flour walnuts and water. Using a kitchen appliance, knead on low speed for 3 minutes. Cover bowl and let the dough rest for 1.5 hours.
- Dough – day 2 – 8:30 o’clock – 8:30 am: Combine poolish, autolyse dough, 50 g water and yeast. Knead on low speed for 3 minutes and then on higher speed until dough has come together and built gluten.
- Add 50 g water and knead on low speed for 2 minutes. Then knead on higher speed until dough has come together.
- Add remaining 50 g of water and salt. Knead on low speed for 2 minutes and then on higher speed until dough has come together.
- Add olive oil and knead on low speed for 1 minute, then on higher speed until dough has come together.
- Transfer dough into a greased bowl for 1 hour, stretching and folding in the beginning and after every 30 minutes.
- 9:30 o’clock – 9:30 am: Cover bowl and let dough rest for 3-4 hours.
- 13:30 o’clock – 1:30 pm: Transfer dough onto a well-floured surface and carefully divide dough into 10 rectangular ciabattas (140-180g). Cover and let rest for 1.5 hours.
- 15 o’clock – 3 pm: Preheat oven to 260°C (500°F) and bake ciabattas at falling temperature of 205°C (400°F) with steam for 21-26 minutes.
Good to know:
Claudio recommends to eat the bread right away to ensure the best taste. But you can totally leave it in the fridge for 1-2 days and bake it for a few minutes in the oven.
Claudios ciabattas look more orange as he is using Californian walnuts, Californian walnuts contain gallus acid that gives an orange color during the fermentation process.
Claudio doesn’t leave the dough overnight, since it will lead to a loss of volume due to the break down of the starch. However, that will increase the taste for sure, he sais!
*Tip: Instead of apricots you can also use raisins, figs, apple, dates, plums, either fresh or dried.