CIABATTA

STEPS

Autolysis: Pour the water and flour into a large bowl, and then mix quickly with a wooden spoon to thoroughly combine. Let stand for a 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

Rise and folds: Transfer the dough, which will be sticky, into a greased bowl, cover, and let stand for 3 to 4 hours, depending on the room temperature.

During the resting period, make four folds at 30-minute intervals, using olive oil at each fold to oil your hands and keep the dough from sticking to your fingers.

Dividing: To make it easier to divide the dough and allow the flavors to develop, transfer the dough into an airtight oiled container and let stand in the refrigerator overnight.

The next day, turn the dough out onto a floured work surface, flour the top of the dough, and divide it into three rectangles using your pastry cutter. Place them on parchment paper.

Baking: Preheat the baking stone in the oven, along with the drip pan, at about 480°F (250°C) for at least 30 minutes. Transfer the dough from the parchment paper to a peel (or a tray). Then, with a quick motion, slide it onto the hot stone. At the same time, pour a small glassful of water into the drip pan and immediately close the oven door.

Bake each ciabatta for 20 minutes; the bread should sound hollow when it is done.

Remove from the oven, let it cool on a wire rack, and then make delicious sandwiches!