Sourdough ciabatta bread

Name: Sourdough ciabatta bread
Yield: 2-3 people
Cuisine: American
Ingredients: 380 gr bread flour (13% protein); 100 gr whole-wheat flour; 420 gr water; 25 gr olive oil; 85-100 gr sourdough starter (50%rye 50%BF or 100%BF); 10 gr salt; Flour for dusting

ThuThao Le @ThuThaoLe

Vietnam

Sourdough ciabatta bread

ThuThao Le @ThuThaoLe

Saved

Ingredients

45’

2-3 people

380 grbread flour (13% protein)
100 grwhole-wheat flour
420 grwater
25 grolive oil
85-100 grsourdough starter (50%rye 50%BF or 100%BF)
10 grsalt
Flour for dusting

Saved

Steps

45’

1

Mix all the ingredients in the stand mixer for 25 minutes.
2

Cover the bowl and let rest for 1 hour. Then perform 3 sets of coil fold (45’ each set)
3

After 3 sets of coil fold, place the dough inside a box and cover with a lid, and transfer it to the fridge for 12-24 hours.
4

When ready to bake, remove the vessel from the fridge. Dust the top of the dough liberally with flour. Dust a work surface liberally with flour, too. Turn the dough out onto the prepared work surface.
5

Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions.
6

Transfer the portions to the baking tray with parchment paper, to a 475ºF oven for 20 minutes with steam. Lower the heat to 450ºF and bake for 10 minutes more.
7

Transfer the rolls immediately to a cooling rack, and let cool for at least 20 minutes before cutting.