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Ingredients:
Overall formulation
Starter - 506g
(100% Hydration)
White Bread Flour - 950g
Salt - 24g
Water - 770g
Equipment:
Scale
Large mixing bowl
Instructions:
12 hours prior to mixing dough, make sure you have a good sourdough starter.Refresh your starter and keep outside in room temprature till next day. The next day you add all the above ingredients (exact grams) in bowl and mix well for at least 10 to 12 min till dough comes together and passed the window test.While mixing grease a plastic container well with olive oil .When the dough is finish mixing transfer dough in container and cover with plastic. Put container in fridge over night to ferment. Its during this slow rise that ciabatta develops its porous structure.Light steam gives the bread its characteristic soft crust, wich makes ciabatta so perfect for sandwiches.
Next morning take container out of fridge. Switch on your oven to +- 230 - 240 C. Turn dough over on a well floured table and cut 3 pieces. Pick it up and stretch the dough a litle bit and put it on a pan and bake.
Slide the pan in oven. Spray a little bit of water on bread and bake it for 25 to 30min.
Yield: Either 3 - 750g loaves.
Copyright
La Baguette |
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