Sourdough Ciabatta Bread
A light airy bread with a crisp crust and soft chewy interior. Perfect for italian sandwiches.
Yields: 4 small loaves500 grams white bread flour
475 grams water
1.5 teaspoons yeast
15 grams salt
1 cup sourdough starter
This recipe is best made with a stand mixer as the dough is very wet. You can do it by hand if you are determined, though. Combine ingredients and beat with a mixer until combined. Let rest for 10 minutes. Mix using paddle attachment at high speed for 3-5 minutes, until the dough begins to climb up the paddle. Switch to the dough hook. Continue mixing at high speed until the dough starts to climb up the hook and has lifted off the bottom of the bowl, 15-20 minutes. The sides of the bowl should be spotless. Dough will be very wet and sticky.
Pour dough into a well oiled container and let it rise until tripled, about 1.5-2 hours. Dough will have a marshmallow like consistency. Empty onto a well floured surface and and cut into 4 pieces. Flour the top copiously and cover with a cloth. Let rest for 45 minutes while the oven preheats to 500°F.
Flip the dough onto a sheet of parchment paper and stretch it out to about 10" long. Bake for 20 minutes.