Sourdough Ciabatta

Sourdough Ciabatta

Bread flour is in short supply around here, but it's easy to get 00 flour - as that has the same protein content, what could go wrong?

Ingredients

Levain
125g 00 flour
125g water
40g sourdough starter

Dough
290g levain
210g water
315g 00 flour
1 tbsp olive oil
10g salt

Makes 4 loaves

Source: www.sourdoughandolives.com

Method

Levain
Mix the ingredients, cover with clingfilm and ferment for 12 hours at room temperature.

Dough
Mix all of the ingredients except salt, and mix until you have a smooth, wet, sticky dough. Rest covered at room temperature for an hour.

Fold in the salt using the stretch and fold method, and leave for 30 minutes. Stretch and fold again, and repeat twice more.

After 3 hours rising, scrape the dough onto a VERY well-floured work surface and stretch into a rectangle.

Heat the oven to 250c.

Using a dough scraper, cut the dough into loaf-sized rectangles. Watch out - the dough is very sticky. The first time I made this I had a lot of trouble getting the dough onto the peel without crushing or stretching it.

Using a peel, put 2 loaves at a time into the oven, and bake for 18 minutes.

Levain after fermenting

On the work surface before shaping the loaves