Our Sourdough Ciabatta is an offshoot of our yeast-based ciabatta recipe.
Start to finish is about 48 hours yet with very minimal hands-on time.
Create the levain in the evening, assemble the dough the following morning, then bake one day later.
Yield: four (4) 200-250 gram loaves
Ingredients:
The Levain
83 grams King Arthur all-purpose flour
83 grams water
40 grams of starter culture
The Dough
250 grams King Arthur all-purpose flour
175 grams King Arthur bread flour
50 grams Italian 00 flour
25 grams spelt flour
20 grams extra virgin olive oil
12 grams salt
All of the levain
360 grams warm water
Method
Assemble the levain:
Mix together the flour, water, and sourdough starter culture.
Cover and set aside for the night
Assemble the dough:
Mix together the flours.
Add the warm water to the flours then mix with a wooden spoon until you can't anymore. Finish mixing by hand.
Cover and let rest for 30 minutes.
Add the levain and the olive oil then blend in by hand.
Sprinkle the salt onto the dough but do not incorporate it.
Cover and let rest for 30 minutes
Blend in the salt by hand.
Cover and let rest for 45 minutes.
Place in the fridge overnight.
Shape the dough:
Scrape out onto a floured surface. Using a scale, cut into equal portions. (Divide into larger or smaller portions as you want.)
Form into the shape of a slipper.
Place in a half-sheet pan lined with parchment paper.
Cover and let rise until doubled -- this could be 2-3 hours or more
Preheat the oven to 425 degrees Fahrenheit.
Just before baking, lightly spray the loaves with water.
Bake at 425 Fahrenheit for 30-35 minutes.
Cool on a rack.
Shaping video on Instagram.
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