Sourdough Ciabatta

This recipe comes out perfect every time. After the Bulk Ferment, the dough can go into the fridge over night if needed.

Updated at: Wed, 21 Aug 2024 14:11:07 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories250.5 kcal (13%)

Total Fat1.2 g (2%)

Carbs49.2 g (19%)

Sugars0.3 g (0%)

Protein8.6 g (17%)

Sodium453.3 mg (23%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

280gwater

80gsourdough starter

7gsalt

350gbread flour

Instructions

Step 1

mix and rest 30 minutes

Step 2

• Slap and folds 5-6 then round into a ball by

Step 3

• Rest 1 hour

Step 4

• Laminate

Step 5

• Transfer to rectangle shaped oiled container

Step 6

• Rest 1 hour

Step 7

• Coil folds 3-4 • BF 2 hours

Step 8

• Preheat 482 F

Step 9

Baking stone or upside down broiler pan

Step 10

Pan for steam

Step 11

Cut into 6 Transfer to Parchment cover and rest 30-40 minutes

Step 12

and use peel or tray to transfer parchment to stone/pan

Step 13

Use steam for softer crust. No steam for chewy crust.8-10 minutes w/ steam and 8-10 additional minutes or until browned to your likeing.

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