Ciabatta Integrale
Target 85% hydration · baking stone · bake at 475°F
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.