Bread · cold-ferment · italian
Ciabatta (cold ferment)
- Hydration
- 77.8 %
- Salt
- 2.2 %
- Total flour
- 18900 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 18900g | Bread flour | 100 % |
| 168g | Instant yeast | 0.9 % |
| 14700g | Water | 77.8 % |
| 420g | Salt | 2.2 % |
| 504g | Sugar | 2.7 % |
| 504g | Olive oil | 2.7 % |
Method
- Mix all the ingredients.
- Stretch and fold 4 times, with 30 minutes of rest between, at a room temperature of 23 °C.
- Cold ferment: 12 hours in the fridge.
- Divide into 3 pieces and rest for 30 minutes.
- Bake at 230 °C for 10 minutes with steam, then 13 minutes without steam.