Ciabatta Italian Hearth BreadJun 21, 2011Posted by guestchefPrint
Ciabatta Italian Hearth Bread
- 700 grams flour
- 20 grams salt
- 9 grams yeast
- 430 grams water 73% final hydration
- 2 7/8 cups flour
- 1 tbsp salt
- 1 1/4 tsp yeast
- 1/2 cup water
- Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours.
- Mix the dough to where it is well hydrated (almost sticky).
- Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.
- Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure).
- Cut the ball into three pieces, stretch into the final shape.
- Proof for an hour then bake.
It’s a very moist dough, and you don’t slash it. The final shape almost looks like a dog bone. The final bread is crusty with big holes in the crumb. Watch a video demonstration here.