Sourdough Ciabatta
Directions
- 1Combine starter and water; add dry ingredients. Combine first with a fork or a dough whisk and then by hand or by using a dough scraper into a shaggy dough.
- 2Combine starter and water; add dry ingredients. Combine first with a fork or a dough whisk and then by hand or by using a dough scraper into a shaggy dough.
- 3Combine starter and water; add dry ingredients. Combine first with a fork or a dough whisk and then by hand or by using a dough scraper into a shaggy dough.
- 4Autolyse (let rest) for one hour, stretch and fold for two rotations (4 x around the bowl twice) to make a more smooth dough.
- 5Autolyse (let rest) for one hour, stretch and fold for two rotations (4 x around the bowl twice) to make a more smooth dough.
- 6Autolyse (let rest) for one hour, stretch and fold for two rotations (4 x around the bowl twice) to make a more smooth dough.
- 7Bulk ferment dough on your counter in a loosely covered bowl until doubled in size.
- 8Bulk ferment dough on your counter in a loosely covered bowl until doubled in size.
- 9Bulk ferment dough on your counter in a loosely covered bowl until doubled in size.
- 10Transfer your covered dough to the refrigerator and cold proof for 12-48 hours.
- 11Transfer your covered dough to the refrigerator and cold proof for 12-48 hours.
- 12Transfer your covered dough to the refrigerator and cold proof for 12-48 hours.
- 13When ready to bake, remove dough to a floured board and shape into a rough rectangle. Cut the dough in half lengthwise and then each piece in half and then in half again. This will give you 8 fairly equal pieces. Use flour as needed to keep dough from sticking.
- 14When ready to bake, remove dough to a floured board and shape into a rough rectangle. Cut the dough in half lengthwise and then each piece in half and then in half again. This will give you 8 fairly equal pieces. Use flour as needed to keep dough from sticking.
- 15When ready to bake, remove dough to a floured board and shape into a rough rectangle. Cut the dough in half lengthwise and then each piece in half and then in half again. This will give you 8 fairly equal pieces. Use flour as needed to keep dough from sticking.
- 16Transfer dough onto a lined or liberally floured sheet pan and bake now or cover the pan with a towel and let rest for one hour before baking.
- 17Transfer dough onto a lined or liberally floured sheet pan and bake now or cover the pan with a towel and let rest for one hour before baking.
- 18Transfer dough onto a lined or liberally floured sheet pan and bake now or cover the pan with a towel and let rest for one hour before baking.
- 19Preheat oven to 475ºF. Bake on middle rack for 10 minutes; reduce heat to 450ºF, rotate pan, and bake for 10-15 more minutes.
- 20Preheat oven to 475ºF. Bake on middle rack for 10 minutes; reduce heat to 450ºF, rotate pan, and bake for 10-15 more minutes.
- 21Preheat oven to 475ºF. Bake on middle rack for 10 minutes; reduce heat to 450ºF, rotate pan, and bake for 10-15 more minutes.
- 22Let cool for 20-30 minutes before cutting.
- 23Let cool for 20-30 minutes before cutting.
- 24Let cool for 20-30 minutes before cutting.
Ingredients
- 360 g water
- 360 g water
- 360 g water
- 12 g salt
- 12 g salt
- 12 g salt
- 100 g active/fed sourdough starter
- 100 g active/fed sourdough starter
- 100 g active/fed sourdough starter
- 450 g bread flour
- 450 g bread flour
- 450 g bread flour
Equipment
baking sheetknifemixing bowldough scraper