If you don’t have a Sourdough Starter this recipe is for you! A delicious, soft CIABATTA 🥖

Ingredients:

– 400 g bread flour (or all-purpose flour)
– 280 g water (you can adjust this amount depending on the flour you use — some flours absorb more, others less)
– 10 g salt
– 1.5 g fresh yeast (or 0,5 g instant yeast)
– 20 g olive oil

Instructions:

1. Mix all the ingredients until combined and let rest for 40 minutes.
2. Perform 3 sets of coil folds, spacing them 40 minutes apart.
3. After the last fold, let the dough rest for 2 more hours.

Dividing:

Lightly flour your work surface and gently transfer the dough onto it.

Final Proof:

Divide it into 4-6 equal pieces, cover, and let rest for 1.5-2 hours for the final proof.

(You can divide the dough directly on parchment paper, this will make it easier to transfer to the oven later.)

Baking:

Bake the ciabatta in a preheated oven at 220°C (430°F) for 10 minutes with steam,
then slightly open the oven door to release the moisture and bake for another 10-15 minutes until golden brown.

This ciabatta turns out incredibly soft and flavorful – perfect for breakfast or as a snack on the go!

‼️ My dough fermented for 6 hours at 24-25°C (75-77°F).
If your room is warmer, it will ferment faster; if cooler – a bit slower.

‼️ You only need a tiny amount of yeast – about a pea-sized piece of fresh yeast or just a small pinch of instant yeast. It may seem little, but that’s enough for a long, slow fermentation and rich flavor

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