This morning, all of us (including my son) finish 2 whole loaf of ciabatts, we ate them plain and made simple sandwiches with some cheese and tomatoes from my vegetable garden. By late afternoon, there were no more bread left. This was really the best Ciabatta we've ever tasted, great flavor (thanks to the wildyeast starter) and fantastic texture. I am so very very pleased. Thank you Susan !
Note: I am sorry that you will be clicking a lot through the links in this post. I think it is better for you to see the video, then me trying to explain it with my mediocre English :(
Yield : 3 or 4 ciabattas, or a dozen rolls
- First fermentation : 9 hours (I did mine for 18 hours not on purpose), with fold at 30, 60, and 120 minutes
- Warm up : 2 hours
- Proof : 1.5 hour
- Bake : 1st load (2 ciabattas) = 30 minutes and 2nd load (one ciabatta) = 25 minutes (I only have a small round baking stones, so I had to bake them in two batches)
541 g flour (Susan using 465 g flour + 76 g wheat flour)
17 g salt
26 g olive oil
610 g mature 100%-hydration wildyeast starter
355 g water
- Place all ingredients in a mixer bowl, knead with dough hook attachment for 5 minutes until the ingredients is well incorporated. Increase the speed to medium low, continue to mix for 10 minutes, or until medium gluten development is reached. Transfer to an oiled container with lid.
- Fold at 30, 60, and 120 minutes. Put it back inside the container, make sure to oil the container for the second time to prevent the dough from sticking. Refrigerate for minimum 9 hours ( I did mind unintentionally for 18 hours. Sorry I have to repeat myself)
- Remove the dough from refrigerator, warm at room temperature for 1.5 - 2 hours.
- Turn the dough out into heavily floured counter top. See this video on how to shape ciabatta, and to transfer the dough into heavily floured kitchen towel, or couche (I don't own one), then cover with plastic or kitchen towel, proof at room temperature for 1.5 to 2 hours.
- Preheat oven to 475F.
- Transfer the dough into parchment paper by flipping them over (one dough at a time) onto parchment paper (so that the dough that was facing down, is now facing up). See this video. Since I don't own flipping board, I always use my large cookie sheet for this job. Probably not an ideal tool, but works fine so far :).
- Spray (8 or 10 sprays) the oven wall prior to load the dough, shut the oven door immediately to trap the steam. Slide the parchment paper into the oven, spray the oven wall with water quickly (about 8 sprays). Shut the oven door, turn the oven temperature down to 450F. Bake for 20 to 30 minutes. Cool completely before serving.