Source: youtube: Homemade Ciabatta.
- Hydration
- 67.5 %
- Salt
- 1.5 %
- Total flour
- 133 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 133g | Bread flouror pizza flour; higher protein is better | 100 % |
| 0.3tsp | Sugarto start the yeast | |
| 2g | Salt | 1.5 % |
| 3.3g | Fresh yeastor about half the weight in dry yeast | 2.5 % |
| 90ml | Waterlukewarm, about 38 °C | 67.5 % |
| 0.3tbsp | Olive oil |
Method
- Mix: combine the flour, sugar, olive oil, and salt. Crumble in the yeast. Add the lukewarm water and stir with a wooden spoon until a "shaggy mass" forms. Cover and let it rest for 2 hours at room temperature.
- First fold: turn the sticky dough out onto a heavily floured surface. With wet hands, fold the dough over itself into a "pouch". Rest, covered, for 30 minutes.
- Second fold: repeat the folding. Let it rest for another 15 minutes.
- Preheat: heat the oven to 240 °C (220 °C fan). Prepare a tray with baking paper and a dusting of flour.
- Shape: form a 30 cm strand, flatten it slightly, and cut it into 6 equal rectangles. Do not reshape them. Rest on the tray for 30 minutes.
- Bake: 15 to 20 minutes. Usually 15 minutes, unless you did not shape them fairly flat.