Sourdough Ciabatta

Makes one large loaf.

Ingredients:

150g active start

350g warm water

450g bread flour

12g salt + 25g warm water

Extra flour for dusting

Corn meal for the pan

Method:

Combine active start, warm water and flour until no more dry flour remains. Scrape down the bowl with a damp bowl scraper and cover with a lid or plastic wrap. I like using a shower cap. Let the dough rest for 20 minutes. Add the salt+water and knead for a few minutes until smooth but sticky. Scrape down the sides again with a damp scraper and cover for 30 minutes. With wet hands do one coil fold and cover again. Rest for 30 minutes. Do a total of 4 coil folds every 30-45 minutes. After the last fold cover the dough again and let it rest until it is domed on top and looks airy. I left my dough ti rest for 5 hours.

Dump the dough onto a well floured surface. Stretch it out very gently, you want to keep the air in the dough. Fold and tuck the dough in one direction until it has a little tension on the outside but not enough to tear the dough. See the reel on my Instagram for a visual! The goal is a long rectangle the length of a medium sheet pan. Keep hands well floured! Transfer the dough onto a sheet pan lined with parchment and corn meal.

Let the dough rest while the oven heats to 400 degrees with separate sheet pan on the bottom rack filled with 1/2 inch of water in the bottom to create steam.

Once the oven is to temperature bake the loaf for 25-30 minutes until golden and when you tap it, it sounds hallow.