Bready

82% hydration Sourdough Ciabatta

I make this loads, bread turns out beautiful,

Oven to 450ºF - 230C - 210C fan.

A mature sourdough starter

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INGREDIENTS:

900g organic bread flour.

200g active sourdough starter.

670g filtered/bottled water, warmed for 20 seconds in microwave.

50g virgin olive oil

25g salt.

1845g total dough weight

total water: 820g water: total flour: 1000g flour

820/1000 = 82% hydration is extremely wet

If you want to make a single loaf, weigh out 645g, shape, put in banneton and in fridge over night.

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THE NIGHT BEFORE: 6:00PM

50g starter + 100g water + 100g flour = 250g

left to rise for 3-4 hours then put in fridge for the night.

remove it in the morning for an hour to warm up.

make sure it has warmed before building the dough.

make sure everything is warm

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METHOD:

start main dough in the morning and allow 6+ hours to prepare dough before putting in fridge.

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MIX THE DOUGH: started at 9am

Dough is 82% hydration so very wet.

Add 200g sourdough starter to a large bowl.

Add 670g filtered/bottled warmed water and mix well

Add 50g virgin olive oil

Add the 900g organic bread flour and 25g salt

mix with a wooden spoon and spatula until it resembles a rough dough

then scrape/pour the dough into a lightly oiled plastic container

cover and rest for 30 minutes.

9:15am

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STRETCHES AND FOLDS: 4 @ 30 minute intervals.

9.45am I did two rounds of stretch and folds, from a wet mess, it now has some body.

10.15am S+F

10.45am S+F

11.15am S+F

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BULK FERMENTATION: 11:15am

Transfer the dough to a well oiled straight sided container. press down evenly, Cover.

Let rise at room temperature until the dough nearly doubles in volume (ideally a 75% increase in volume). Mark the side of the container to estimate the 75% rise.

Times will vary depending on your environment/temp and the strength of your starter.

It usually takes about 4 hours for me.

Cover container with a lid.

once dough has reached the 75% mark put it in the fridge for 12-24 hours.

3:15pm done

NEXT DAY: 9.00am

Remove container from fridge. Remove lid. Sprinkle top of dough with flour. Turn dough out onto a well floured work surface. Gently Pat dough into a rectangle. Sprinkle top with more flour. Use a bench scraper to cut the dough into four equal lengths vertically.

be extra gentle with the dough. try not to knock the air out if it.

For long Ciabatta: divide into 4 lengths

For ciabatta rolls: make three or four cuts equally spaced along the long ciabatta to create 12 or 16 small rolls.

Line the baking sheets with parchment/baking paper.

With floured hands or baguette board, gently transfer each piece of dough to the prepared pan.

Cover the pan with a well floured towel/couche. Let stand for 30 minutes to one hour.

BAKE:

preheat Oven to 450ºF - 230C - 210C fan.

Transfer baking sheets to oven

bake long ciabatta for 35-45 minutes.

bake ciabatta rolls for 20-30 minutes

rotate pan/pans, half way through to get an even bake.

Remove pan/pans from oven.

Transfer ciabatta to a cooling rack.

Let cool for 20 to 30 minutes before slicing.

eat!