By Didier Farajallah
Sourdough Ciabatta
Sourdough Ciabatta Magic!
Watch how this simple recipe transforms into golden, airy perfection.
The delightful tang of sourdough in every gram. Who's ready for a slice? 🙋♀️🔪
Updated at: Mon, 22 Jan 2024 14:09:49 GMT
Nutrition balance score
Good
Glycemic Index
74
High
Glycemic Load
51
High
Nutrition per serving
Calories350.8 kcal (18%)
Total Fat1.7 g (2%)
Carbs69.1 g (27%)
Sugars0.4 g (0%)
Protein12 g (24%)
Sodium647.6 mg (32%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
In a large bowl, combine the sourdough starter, bread flour, salt and water. Mix until it forms a shaggy dough.
Step 2
knead the dough for about 10-15 minutes until it becomes smooth and elastic.
Step 3
Place the dough in a bowl, cover it with a cloth, rest for 30mins and do
Step 4
•1x set of stretch and fold
Step 5
•2x sets of coil and fold, put it in refrigerator OR
Step 6
for same day baking, let it rise for total bulk fermentation for 4-5 hours, or until doubled in size.
Step 7
Preheat your oven to 230°C. Place a baking stone or an inverted baking sheet in the oven.
Step 8
Turn the dough out onto a well-floured surface. Divide it into two equal portions and shape each into a rectangle (mine 6 pcs).
Step 9
Carefully transfer the rectangles onto parchment paper and let them rest for 15-20 minutes.
Step 10
Transfer the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 20-25 minutes or until golden brown.
Step 11
Remove from the oven and let it cool before slicing.
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