Sourdough Ciabatta

Sourdough ciabatta

12 rolls

  • 3.2 c flour
  • .53 c whole wheat flour
  • 3 tsp salt
  • 1.93 tbsp olive oil
  • 4.2c mature 100%-hydration sourdough starter
  • 1.47c water
  • semolina flour and extra white flour for dusting

Method:

  1. In a large bowl, combine flours, salt, olive oil, starter, and about 280 g of the water. Mix with your hands until the ingredients cohere.
  2. Turn the dough out onto an unfloured counter and mix (knead) until the gluten reaches a medium-low level of development. This took me about 10 minutes.
  3. Return the dough to the bowl and add the rest of the water, mixing by hand until it is completely absorbed. Add additional water as needed to make the dough very soft.
  4. Clean the bowl, oil it lightly, and return the dough to it. Cover and ferment at room temperature for 2 hours, with folds at 30, 60, and 120 minutes. (Note: my folding video shows dough being folded right in the container. For this wet dough, it works better to turn it onto a very well-floured counter, making sure you brush off the excess flour after each stage of the fold so it doesn’t get incorporated. Make sure your container is oiled before returning your dough to it, especially after the last fold. Put it in with the smooth side up.)
  5. After two hours, place the dough into the refrigerator overnight.
  6. After 7 – 12 hours, remove the dough from the refrigerator and let it warn up at room temperature for about 1.5 – 2 hours.
  7. Dust your counter heavily with a 50/50 mixture of flour and semolina flour. Carefully turn the dough out, taking care to degas it as little as possible.
  8. Starting at the center, gently stretch the dough out into a square about 1.5 – 2 cm in height.
  9. With a dough cutter, cut the dough into 12 pieces.

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