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Sourdough Ciabatta with Roasted Tomato Garlic Buratta Caprese

Course Side Dish
Prep Time 40 minutes
Cook Time 20 minutes
fermenting time 7 hours
Servings 10
Author Glenda Groff

Ingredients

  • 3/4 cup 216 grams sourdough starter
  • 2 cups 470 grams water
  • 3 cups 440 grams white whole wheat flour
  • 1 1/2 teaspoons salt
  • sprouted flour
  • Roasted Tomato Garlic Buretta Caprese
  • 16 ounces fresh Cherubs Grape Tomatoes
  • 3/4 cup diced red onion
  • 2 garlic bulbs
  • 1/2 cup chopped fresh basil plus additional to garnish
  • 2 buratta cheese balls
  • 1/4 cup olive oil
  • salt and pepper

Instructions

  1. Ciabatta instructions:
  2. Mixing: In a 3-quart bowl combine sourdough starter, water, whole wheat flour, and salt. Mix well. Cover the bowl and allow the dough to rest at room temperature.
  3. Stretch and folds: One hour after you have mixed the dough, use a spatula to stretch and fold the dough. Repeat the stretch and folds 2 more times in the next 2 hours.
  4. Fermenting: Allow the dough to ferment a total of 5 hours from the time you mixed it.
  5. Shaping: Dust a cotting board with sprouted flour. Dump the dough on top of the sprouted flour. Sprinkle some more flour over the dough. Pat the dough out into a rectangle 10 inches long x 14 inches wide. Cut the dough into 10 pieces with a bench knife. Use the bench knife to transfer the ciabatta dough pieces to a parchment covered baking sheet. Allow ciabatta to rise for 2 hours.
  6. Baking: Preheat oven to 400 degrees F. Bake Ciabatta for 18-20 minutes or until lighty browned. Remove form the oven and cool on a wire rack. 10 ciabatta rolls
  7. Roasted Tomato Garlic Buretta Caprese instructions:

  8. Roasting: Preheat oven to 400 degrees F. Cut the tomatoes in half. In a baking dish combine tomatoes, onion, and basil. Cut off the top of the garlic bulbs to expose the cut cloves of garlic. PLace the bulbs in the baking dish. Drizzzle the olive oil over the garlic cloves and tomatoes. Sprinkle with salt and pepper. Bake for 20 minutes. Remove the baking dish from the oven. Squeese the garlic bulbs to release the pulp. Mix the garlic pulp with the roasted tomatoes. Place the burrata in a serving dish. Spoon the tomatoes over and around the burrata. Top with additional basil to garnish.

    To serve: Cut 4 rolls in half lengthwise to give 8 pieces. Grill. Serve with the caprese. The remaining rolls can be frozen to use later.

  9. Note: The ciabatta rolls are a THM E fuel. When you serve them with the Caprese ot will be an XO due to the oil and cheese in the caprese.