BA20 Organic Traditional Strong White Bread Flour (per 10g) baking Bulk flour & baking ciabatta grocery store Himalayan Pink Salt 220g homemade Mr Organic Natural grocery store HK organic Organic grocery HK Organic olive oil HK Organic Vegan Extra Virgin Olive Oil Recipe Recipe_Breakfast salt Sourdough White Bread Flour Whole foods HK

Sourdough Ciabatta

2020年7月24日

Ingredients

How to make

  1. Discard half of your starter, feed the starter with flour & water 1:1, and let it ferment for overnight or 8-12 hours at room temperature when it has doubled in size, bubbly and active sourdough starter.
  2. Mix together starter, flour & water in a large bowl, create slightly sticky of the dough for 3-5 minutes.
  3. Cover the bowl with a kitchen towel for rest about 30 minutes to an hour.
  4. Add olive oil and salt, mix by hand and knead for 10-20 minutes in the bowl until fully incorporated.
  5. Bulk Proof 4 hours in room temperature, Stretch & folds (4 sets) every 30 mins for the first 2 hours. The following 2 hours leave the dough rest in room temperature cover with a kitchen towel.
  6. After 4 hours bulk proof cover the bowl with a reusable beeswax wrap or transfer in a plastic box with cover and cold-proof overnight in the fridge or 12 hours.
  7. In the morning, take the dough out of the fridge and allow it to sit at room temperature for 1 – 2 hours.
  8. Put some flour on the bench & little flour on top of the dough, and turn the dough out onto the bench.
  9. Carefully stretch out the dough to a flat square/ rectangle shape, let it rise for an hour, cover with a kitchen towel.
  10. Cut the dough into half and divide it into 4 pieces. Fold the dough into slipper shape, let it rest on the bench for 1 hour, transfer the dough on a backing plate for the shape proof, let it rise until puffy, take approx. 30 minutes to 1 hour. (fold the baking paper in between each dough to fixed the shape during the rise)
  11. Preheat the oven to 250ºC, Bake with oven plate cover for approx. 25-30 minutes. Take off the cover of the baking plate bake for approx. 5 minutes in 200ºC when it’s golden brown.
  12. Let the ciabattas cool down for at least 30 minutes before slicing.
More from: BA20 Organic Traditional Strong White Bread Flour (per 10g) baking Bulk flour & baking ciabatta grocery store Himalayan Pink Salt 220g homemade Mr Organic Natural grocery store HK organic Organic grocery HK Organic olive oil HK Organic Vegan Extra Virgin Olive Oil Recipe Recipe_Breakfast salt Sourdough White Bread Flour Whole foods HK
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