At Last

It has taken me a while to get organised.... but I have decided that I am ready to start.

Its spring and health problems are starting to let me do things the way I want them done again.... from scratch.

Today I made Sourdough Ciabatta Sourdough Ciabatta

323 g Sourdough Starter
300 g White Bread Flour
180 g Water
2 g Salt

This is and needs to be an extremely wet dough that is almost impossible to knead traditionally.

The easiest kneeding technique is to add all of the ingredients into a bowl and mix together. When you have created a shaggy mass cover the bowl and leave to hydrate for for 15 minutes. After the 15 minutes has elapsed you should find that when you use your spatula to stretch the bottom of the dough to the top, working around the circumference of the dough about 3 times trying to work most of the dough, you should now see that your dough is now able to create a stretchy blob. Do this every 15 minutes or so for the first hour of fermentation.

Ferment in the bowl for around 3-4 hours.

Once the first ferment has completed divide dough in half (75g pieces). I rise this dough in the bottom of a Vienna tin covered in baking paper, to be slid onto the pizza stone at baking time, but if you are working on a flat tray simply put the blob on the tray as it should be soft enough to spread quite nicely on its own.

Final proofing will take about an hour and a half.

Bake in a preheated 220C oven for about 25 minutes


Thanks Jeremy for a great recipe I suspect I am going to be making this one often.