Sourdough ciabatta bread
Cooking Instructions
- 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.
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