Whole-grain version of ciabatta — 30% whole wheat + 5% rye for rustic flavor. Hydration pushed to 85% to compensate for the whole-grain bran absorbing more water. Crumb is still open but slightly less dramatic than white ciabatta. Excellent for sandwich bread with hearty character.
- Hydration
- 85%
- Salt
- 2.00%
- Levain
- 18–22%
- Bulk @ 76°F
- 3.00h
- Proof @ 76°F
- 1.50h
- Bake temp
- 475°F
- Bake time
- 22m
- Vessel
- baking stone
Flour mix
- rye medium — 5%
- bread flour — 65%
- whole wheat — 30%
Technique
Autolyse whole flours 45 min, then mix with levain, salt. 3-4 coil folds. 3h bulk. Dump, stretch, cut into rectangles. Short 90 min proof. Bake on stone with steam.
Calculator pre-set to Ciabatta Integrale's target (85%)
Adjust the slider for personal preference within the workable 80–90% range.
- Flour to add
- 450 g
- Water to add
- 375 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 935 g
- Effective hydration
- 85%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
Related references on this site
- 85% hydration reference page — crumb structure, technique notes, other recipes at this hydration
- Flour spec: rye medium — protein, ash, absorption — 5% of this recipe's mix
- Flour spec: bread flour — protein, ash, absorption — 65% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 80–90%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lame + bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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