PREP:  10m
COOK:  20m
Intermediate

CIABATTA DOUGH

• 350g Water
• 120g Active Starter
• 460g Flour
• 12g Salt

DAY 1

1. Add all the ingredients into your bowl and mix with your stand mixer 6 to 8 minutes.
2. Allow the dough to rest 30 minutes to absorb some of the water. This dough naturally is very gooey and wet due to the high hydration.
3. After it rests, perform stretch and folds (or coil folds) every 30 minutes for 2 hours to add air and build crumb.
4. Bulk Ferment on your counter for approx. 4 hours. This timing could be more/less depending on weather. Look for an approx. 25% - 30% increase in your dough and bubbles forming.
5. Once your dough is looking puffy put in the fridge overnight covered to finish the fermentation process.

1. Pre heat your oven to 475F first 10m, then 450F last 10m.
2. Spray your counter liberally with water to prevent the dough from sticking and dump it out carefully. Use a plastic dough cutter to chop pieces off the dough and carefully move onto a tray lined with parchment.
3. Bake dough from cold 475F first 10m, then 450F last 10m, 20-22 minutes until puffy.

Tip: Try not to stretch out your dough while moving it to your tray to bake. You risk pulling and popping the bubbles that have formed inside of the dough. These bubbles are full of moisture, and will spring in the oven to build an open and airy crumb. Traditionally Ciabatta is covered in flour to prevent sticking. You can use water if you prefer a non-floury outside.