Artisan Sourdough Ciabatta Bread
Ingredients
Autolyse
- 900 grams T65 flour
- 700 grams water
Sourdough
- 100 grams sourdough starter
- 100 grams T65 flour
- 100 grams water
Main dough additions
- 200 grams prepared sourdough mixture
- 25 grams salt
Preparation
Mix the autolyse ingredients and let rest for 2 hours.
Prepare the sourdough by combining its ingredients, then use 200 grams for the dough and save 100 grams for future use.
Combine the autolyse mixture, 200 grams of the sourdough mixture, and salt to form the main dough.
Knead the dough gently in a mixer for 10 minutes on slow speed and 5 minutes on fast speed.
Ferment the dough for 3 hours at 27°C, performing a coil fold every hour and one more before cooling.
Refrigerate the dough for 16 hours at 7-9°C.
Divide the dough into 4 equal pieces, give each a light fold, place on baking paper, and let acclimate for 30 minutes.
Preheat the oven to 260°C with a bread pan, such as a Challenger Breadpan.
Score each piece with a long cut at a 45-degree angle.
Bake for 15 minutes with the lid on, then 10 minutes without the lid at 260°C.
Tips
The bread has good flavor and texture, with a slightly denser crumb in the middle, which is acceptable.
