Homemade Ciabatta
This is the fast version, no polish, no overnight raise, just straight dough and you have great Ciabatta in a couple of hours.(I'll show you later how to take this a step further)
Ingredients
- 1 tbsp brown sugar
- 16 g - 0.5 oz dry yeast
- 1 Kg - 2.2 lbs wheat flour type 00 find the one with the highest protein content
- 22 g - 0.7 oz sea salt
Instructions
- Add in a measuring jar the water, dry yeast, sugar and mix it up
- Add the wheat flour, sea salt in a round bottom ball and mix it dry
- Once you see foam on top of the measuring jar add it in the round bottom bowl with the wheat flour
- Mix it all up
- Cover it for 45 minutes or until double the size
- Give it a strength building fold using wet hands
- Flip it up over itself and repeat the same process for 4 to 5 times
- Cover it and let it rest for another 45 minutes
- Again give it a strength building fold using wet hands
- Stretch the dough and flip it over itself for 4 to 5 times
- Cover it and let it rest for 45 minutes
- Place a sheet of baking paper in an oven pan to form compartments so the loafs don't stick to each other
- Sprinkle with some semolina to prevent from sticking together
- Dust the dough with all purpose wheat flour
- Dust the chopping board with all purpose wheat flour
- Take the dough out of the round bottom bowl using a dough card and dust the top with all purpose wheat flour
- Take the bench cutter, cut ¼ of the dough and with a quick movement place it in the oven pan. Repeat until the pan is full
- Cover it with kitchen towels and let it rest for 30 minutes
- Pre heat the oven at 230℃ / 450℉
- In the oven set up 2 pizza stones to retain heat when opening the oven and a cast iron skillet
- Spray them with a bit of water to add some moisture to the surface and sprinkle them with a little bit of sea salt
- Add a glass of ice cubes in the iron cast skillet to achieve high humidity in the oven, the bread will rise before the crust is formed.
- Bake for 30 minutes
- Rest for 10 minutes
- Ready to serve