New Flour with Ciabatta · Crust & Crumb Academy

New Flour with Ciabatta

Something went wrong in this bake. I decided to use a new Italian flour "Polselli Organic Bread Flour. This is considered high protein flour good for Artisan breads ...Ciabatta and Sourdough, etc.

This was different to work with as the dough never came together and remained very wet and sticky. Normally I love high hydration dough but this one was a struggle.

I was wondering since this a wheat flour vs white bread flour if this was the difference. In the end the bread turned out but looked rather flat before putting in oven.

I will say the taste was phenomenal and blew King Arthur Bread Flour out of the water. My husband about ate the whole loaf. It was chewy yet soft and full of flavor. Saying this the dough was still tough to handle and my crumb shows this as there are several "caves" vs. holes in the bread.

The question...was it the flour? Considering it didn't pull together even before bulk fermenting during the coil folds? Hoping to figure out how to use this flour again..the taste is so good. Thank you:)

@Henry Hunter

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New Flour with Ciabatta