Ciabatta

Sourdough

• Bread Flour: 515g
• Salt: 10g
• Water: 384g
• Starter: 90

1. Mix everything.

2. Stretch and fold and rest 30 minutes.

3. Repeat until 3 sets of s and f.

4. Let rest until the dough has tripled in volume since step 4 (4-5 hours).

5. Put in fridge for 16h or so.

6. Cut dough in 2 or 4 and close the sides.

7. Let proof for 2h.

8. Preheat oven to 250c without the baking tray, and if possible with a tray of water at bottom of oven.

9. Bake for 5 minutes.

10. Lower to 240c, bake for 10 minutes with steam.

11. Lower to 200c, bake for 15-20 minutes.

Yeast

• 550 Flour: 400g
• Olive oil: 30g
• Salt: 10g
• Water: 280g
• Fresh yeast: 4g / active 2g

1. Disolve yeast in water + oil.

2. Add all the flour and mix.

3. Add salt.

4. When you get a dough, let rest 30 minutes or all night in the fridge.

5. Stretch and fold and rest 30 minutes.

6. Repeat until 3 sets of s and f.

7. Let rest until the dough has tripled in volume since step 4 (4-5 hours).

8. The dough must triple ultimately.

9. When it has fermented enough, dump it on a floured counter top and fold it like a tube.

10. Cut dough in 2 or 4 and close the sides.

11. Preheat oven to 250c without the baking tray, and if possible with a tray of water at bottom of oven.

12. Bake for 5 minutes.

13. Lower to 200c, bake for 10 minutes.

14. Lower to 150c, bake for 10 minutes.