Sourdough Ciabatta
Description
The recipe won't take much time. Making a proper ciabatta isn’t very difficult, although it is time‑consuming, but the result is worth it. A step‑by‑step guide to the recipe will help you make it. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
First, make the starter; to do this, place the starter in warm water and stir.
- 3
Step 3
Add 200 grams of flour, stir.
- 4
Step 4
Cover the starter with a towel or plastic wrap and let it ferment for 10 hours.
- 5
Step 5
In 400 ml of warm water, dissolve the salt and yeast.
- 6
Step 6
Pour in the ready starter.
- 7
Step 7
Add the flour, knead the dough, mix with a mixer, set it to ferment for 2 hours.
- 8
Step 8
After 2 hours, the dough should increase in volume by about twofold.
- 9
Step 9
Dust the work surface of the table with a mixture of flour (50 grams) and semolina (50 grams). Place the dough; it is very liquid and mobile, making it difficult to work with—use a dough scraper.
- 10
Step 10
Form three ciabattas and let them proof for 50 minutes.
- 11
Step 11
Bake the ciabatta at a high temperature of 200‑220 °C with steam. For steaming, place a container of water, such as a pan, on the lower rack of the oven. Bake for about 30 minutes, checking for doneness.
- 12
Step 12
The bread (ciabatta) turned out with a golden, crispy crust and a delicious porous crumb. Ciabatta made with a sourdough starter is especially tasty.