SOURDOUGH CIABATTA BREAD

• servings: Makes 16-18

Ingredients

SOURDOUGH STARTER

30g 1 tablespoons

sourdough starter

100g 1/3 cup +1 tablespoon whole wheat flour

100 g3 1/2 tablespoons water

FEED YOUR SOURDOUGH STARTER

CIABATTA DOUGH

use when it has doubled in size and there are plenty of

INGREDIENTS

bubbles on the surface and sides of the jar.

200g 1/2 cup active sourdough starter

1Kg 4 cups + 2 tablespoons bread flour

800• 1 2/3 cups water

20g 4 tsp 2 teaspoons salt

Directions

THE DOUGH

1. Mix the dough. Combine the active sourdough starter, bread flour, water and salt in a large mixing bowl. Use a stiff spatula or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.

2. Stretch and fold. Perform 3 sets of stretches and folds, 30 minutes apart. Keep the bowl covered in between each set.

3. First rise. Cover the dish and allow the dough to rise about 50% in volume,. This can take anywhere from 3-6 hours at room temperature. Warm kitchens will take less time, cold kitchens will need more time. See notes for rising times.

4. Second rise. Place the covered bowl of dough in the fridge for 8-36 hours for a long ferment OR proceed to the next step and shape the dough.

5. Shape. Remove the dough from the fridge and generously flour your work surface before turning the dough out onto it. Flour the top of the dough and use your hands to form it into a rectangular shape. Be careful not to press the air from the dough. Cut the dough into 16 pieces and place them on a parchment lined baking sheet. Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy.

6. Bake. While the dough is resting, preheat your oven to

475°F (240). Bake the ciabatta dough for 8 minutes, turn the oven down to 425°F (218°C) and bake for an additional 8 minutes or until the crust is a deep golden brown. Allow the ciabatta bread to cool on a cooling rack