Sourdough Ciabatta

Ingredients

• 500 grams Bread flour
• 380 grams Water (room temperature)
• 150 grams Sourdough starter (above )
• 9 grams Kosher salt

Instructions

1. 1

   Autolyze - In a large mixing bowl, add the sourdough starter, water, and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes up to 2 hours.

2. 2

   Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 30 minutes.

3. 3

   Folds - Pick the dough from one side and fold it over the other side. Turn the bowl/pan and do the same on the other side. Then, cover and rest for 30 minutes. Fold the dough using this method four times, resting every 30 minutes (watch video).

4. 4

   Bulk ferment - Transfer the dough to an oiled rectangular baking dish. Cover the pan with plastic wrap and leave it to rise in the refrigerator (38°F / 3°C) for 8 hours or up to 16 hours.

5. 5

   Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 45 minutes.

6. 6

   Shape - Dust your work surface generously with flour. Make sure you have good coverage to prevent sticking. Dust the top of the dough with flour as well. Release the edges of the dough from the bowl/pan, then turn the dough out onto a heavily floured work surface.

7. 7

   Divide - Using a bench scraper, divide the dough in half and then in half again to make four loaves. Then, shape each half into a rectangle, trying not to deflate the dough. Transfer to a well-dusted parchment paper or bread cloche. Fold the paper or cloche around the loaves to help keep their shape.

8. 8

   Prove - Gently, using a cardboard or baking tray (see video), transfer the individual loaves to a well-dusted parchment paper or bread cloche dusted with flour. Fold the paper or cloche around the loaves to help keep their shape. Leave to proof for 30 to 45 minutes.

9. 9

   Bake - Bake for 20 to 25 minutes until golden brown on the top and a hollow sound on the bottom of the bread.

10. 10

    Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting. When baked, the internal temperature of the sourdough bread should be about 205 to 210°F (or 96-98°C) on an instant-read thermometer.