This recipe produces a lovely open crumbed Ciabatta and doesn’t use any fancy equipment. The bread has a great flavour from the pre ferment. It’s a great little recipe to practice higher hydration breads without mixers.

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My kitchen temp: 24c

Oven temperature:
Initially heated to 250c / 480f, reduce to 220c / 430f when you place the bread in the oven
Cooking time: 25 mins checking regularly
Oven setup: Bake mode with top and bottom heating elements but no fan.
Bake on up turned tray position on lower third of oven

Recipe:

Poolish or pre-ferment:

150g Strong bread flour (protein content 12% or higher)
150g room temp water
3g dried yeast

Mix and leave to ferment at room temp for 24 hours

Main dough:

303g of pre ferment from above
258g room temp water
14g sea salt
20g Extra virgin olive oil
360g Strong bread flour (protein content 12% or higher)

Mix dough to a shaggy mix and leave to rest for 30 minutes
Knead as directed in video for 15 - 20 minutes until the dough is smooth - it will remain sticky
Divide into two and place each piece of dough in a separate bowl. This will make it easier when you come to shape and proof later. If you want to keep the dough a sone piece then please do!

Leave to rest covered for 45 minutes at room temp
Perform 1st stretch and folds

Repeat 3 more times as shown in video and oil the bowl before placing the dough back inside

Finally shape the dough on a well floured work surface and cover with a bowl or container. Leave to proof for 45 minutes and bake (temps etc above)

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