CIABATTA BREAD

I survived three weeks of hectic schedule at work and finally had a chance to return to my kitchen and play with a 70% hydration ciabatta dough. It turns out alright with the crumb I wanted. This time I used a poolish (overnight starter) to give the unique flavor a bread should have.

This recipe makes one loaf.

Poolish:

150g warm water

150g bread flour or all purpose flour with 10%-12% protein

1/8 teaspoon dried yeast

Mix all ingredients in a bowl. Cover well with plastic sheet and leave it for 12 hours. I always prepare it the night before.

Dough:

150g warm water

280g flour

1/2 + 1/8 teaspoon dried yeast

1 teaspoon salt

1/2 tablespoon olive oil

green olives (optional)

Mix all ingredients (including poolish) and work the dough for 10-15 minutes. It is a sticky dough but avoid adding more flour while working on it. 

Let it rest in a covered bowl for 45 mins.

Stretch and fold the dough from 4 sides and let it rest in a covered bowl for 45 mins.

Sprinkle enough flour on a baking tray and shape the dough into a ciabatta. Cover with plastic bag and let it rest for a good 2 hours.

Add sliced olives on top. (optional)

Preheat oven to 425F and bake for 30 minutes.

This bread can stay soft on the inside for 3 days before it starts to become stale.