Cathy Katin-Grazzini
Cathy’s Kitchen Prescription
www.cathyskitchenprescription.com
Schiacchiata Senz’Olio
I used a blend of whole white and red whole wheat in this deliciously chewy sourdough schiacciata with its nice open crumb and nutty flavor. Oil and salt free. A healthy, delicious accompaniment for savory dishes and fruit alike.
Prep time 6-7 hours Baking time: 15 minutes
Makes 2 half-kilo flatbreads (each about 18 ounces)
Ingredients
770-780 spring water
700 grams white whole wheat flour
300 grams red whole wheat flour
200 grams ripe rye or whole wheat sourdough starter
13 grams red aka miso
Directions
In the morning add the water to a large mixing bowl. Mix in the flours well. Cover and set aside for an hour.
Add the starter now, pulling the dough over it repeatedly until it is integrated into the dough. After 10 minutes dot the surface with the miso and stretch and fold the dough over the miso until it is well distributed throughout the dough.
Set aside for an hour. Then with wet hands, stretch one side of the dough up and over the rest. Rotate the bowl 90° and repeat three more times. The dough will be stretchy initially but tighten up and you proceed. Cover and set aside for an hour, Repeat 4 more times over the next 4 hours. If your kitchen is cool, you might need an extra cycle or two.
Option: If you have the time (or if you run out of time), place the lidded bowl in the fridge for 8 hours to slow fermentation and deepen its flavor. The next morning, allow the dough to come to room temperature before proceeding.
The dough will be ready for pre-shaping when it becomes lighter and airier and is teaming with life. Large and small bubbles will be visible under the surface. If it is not ready, continue stretching and folding.
While you are waiting, if you have a very large baking tray (16x21”/41x53 cm), you can bake the two schiacciate side by side. If not, use two smaller baking trays. Line the tray(s) with parchment paper and set aside for now.
Spritz a large cutting board or stone counter with water. Slide a wet curved bowl scraper around the perimeter of the bowl and gently slide the dough onto the surface. With wet hands, pat it lightly into a circle. With a wet bench scraper, divide the disk in two.
Rewet the bench scraper and slide under a side of the first dough disk to lift it up an inch. Then use wet hands to stretch and fold that side over the middle. Repeat for the remaining three sides. Wet your hands again and gently flip the ball of dough over. Now, with wet fingers laced together starting on the far side of the dough, gently pull the dough towards you on the board an inch or two. Rotate the board 90° and repeat. This gentle method will create tension on the outer layers without damaging its fragile interior structure. Repeat again to form a nice round boule shape. Cover the dough with the empty bowl. Repeat for the second dough disk. Allow the dough to rest for 20 minutes.
Repeat the previous pre-shaping steps. Then with wet hands transfer the first mound of dough to your baking tray. Gently pat it and push it into a rectangle roughly 9x14x1/2”/23x36x1 cm. Repeat for the second mound of dough.
If you have a large pizza stone, lay it on the middle oven rack now. Preheat oven to 500°F/260.
The unbaked schiacciate will be too sticky to cover with wrap. To prevent drying or developing a crust, lightly spritz them with water every 20 minutes for up to 1-1½ hours to allow the breads to rise and puff.
With very wet fingertips make indentations over the surfaces of each schiacciata, leaving a 1” (2cm) border along the edges.
Insert the baking sheet(s) and bake for about 10-12 minutes. When the dough has set, you can remove the tray, gently flip each schiacciata over and peel off the parchment. Then using a peel or a board, slide the bread back into the oven directly onto the baking stone (or the rack if you lack a stone). Bake for 2 minutes, flipping the schiacciate over to lightly brown the top for another minute before removing.
Remove from the oven to a rack and allow the schiacciate to cool for the best texture.
