wheat flour type 550 (or spelt flour type 630)500 g
olive oilfor coating10 g
Steps
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1
Add cold water, salt, fresh yeast, and honey to a rectangular container and mix together.
2
Add the flour and stir with a wooden spoon until all flour is hydrated and incorporated.
3
Use a dough scraper to clean the sides, add olive oil on top, and gently rub it over the entire dough surface with your hand.
4
Cover and rest at room temperature for 1.5 hours. Perform stretch and fold every 30 minutes for a total of two times.
5
Perform the first stretch and fold: dampen your hands, reach under the dough, gently stretch and fold it over itself. Repeat from all four sides.
6
Perform the second stretch and fold using a coil fold technique: lift from the middle, fold over itself, rotate, and repeat. Finish with a final fold to create a neat package.
7
Cover and refrigerate overnight for at least 8 hours, up to 24 hours.
8
Remove dough from refrigerator and sprinkle generously with flour on both the work surface and dough. Use a scraper to loosen edges and turn the dough out carefully.
9
Gently shape the dough and dust with more flour. Divide in half with a scraper to create two well-shaped ciabatta loaves.
10
Place the loaves on a baking sheet with parchment paper or a lightly oiled baking sheet. Cover with a clean tea towel or linen cloth and let rise for 30 minutes.
11
Preheat the oven to 250°C (480°F) with top and bottom heat. Optionally place a metal tray on the bottom rack to add steam during baking.
12
Place the loaves in the oven. If using steam, add water to the metal tray and close the door. Bake for approximately 20 minutes at 250°C until golden brown.
13
Remove the baked ciabatta from the oven and let cool briefly. Slice and serve, optionally drizzled with olive oil and balsamic vinegar.
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