Wholewheat sourdough ciabatta

Ingredients 440g wholewheat flour (50%) - Protein 13% 360g bread flour (50%) - Protein 13,2% 712g water total (90%) * I saved 40g to add together with salt. There's a mistake in the video. It should be 672g when mix with flour to autolyse. I apologize 🙏🏻 160g starter (20%) 18g salt (2.2%) 20g Olive oil ** Note: You can also let the dough rise(Anywhere between 50%-70%) before cold retardation. Then just divide the dough and let it rest for 45mn to 1h at room temperature before baking. #sourdough #ciabatta #wholewheatbread #sourdoughbread Music used Shadows On The Wall by Jonny Easton Link:    • Bossa nova Music - Royalty Free - Sha...