Directions
- 1Mix all the ingredients until combined and let rest for 40 minutes.
- 2Perform 3 sets of coil folds, spacing them 40 minutes apart.
- 3After the last fold, let the dough rest for 2 more hours.
- 4Lightly flour your work surface and gently transfer the dough onto it.
- 5Divide the dough into 4-6 equal pieces.
- 6Cover the dough pieces and let rest for 1.5-2 hours for the final proof.
- 7Preheat the oven to 220°C (430°F).
- 8Bake the ciabatta in the preheated oven for 10 minutes with steam.
- 9Slightly open the oven door to release the moisture.
- 10Bake for another 10-15 minutes until golden brown.
Ingredients
- 400 g bread flour
- 280 g water
- 10 g salt
- 1.5 g fresh yeast
- 0.5 g instant yeast
- 20 g olive oil
Equipment
oven
Tips
- You can adjust the amount of water depending on the flour you use.
- You only need a tiny amount of yeast for a long, slow fermentation and rich flavor.
- If your room is warmer, the dough will ferment faster; if cooler - a bit slower.
- You can divide the dough directly on parchment paper to make it easier to transfer to the oven.
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