Sort ingredients
emmapol81
QR Code
Listen
Pdf
In a large bowl, mix the water, starter, flour, and salt until well combined. The dough will be sticky and shaggy—this is normal. No kneading required!
Cover the bowl and leave at room temperature for overnight proof (approximately 8 PM – 6 AM). The dough should double in size and become bubbly.
Transfer the bowl to the fridge for at least 1 hour before baking. This makes handling easier and enhances the flavor.
Set your oven to its maximum temperature and allow it to fully heat before baking.
Flour a work surface and gently transfer the dough from the bowl, keeping as many bubbles intact as possible. Avoid pressing or flattening.
Stretch the dough into a rectangle and cut into individual ciabatta rolls or leave as one larger loaf.
Lightly flour both the top and bottom of each piece.
Place in the preheated oven and bake for 12 minutes until golden and crisp.
Let the ciabatta rest for a few minutes to set before slicing.