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Ciabatta with Poolish (High Hydration)

Immagine della ciabatta ad alta idratazione di biancolievito tagliata
This ciabatta bread is perfect for serving with cold cuts, cheese, or for making gourmet sandwiches thanks to its crisp crust and soft, airy interior! I make this recipe using Poolish pre-ferment.
If you want to know more about High Hydration doughs, check out this page!
Prep Time: 50 minutes
Cook Time: 25 minutes
Fermentation: 20 ore
Total Time: 21 ore 15 minutes
800 gr of Bread

Ingredients

Poolish starter

  • 200 gr Bread Flour ((or Manitoba))
  • 200 gr Water
  • 2 gr Fresh Yeast ((or 1 gr dry yeast))

Final Dough

  • 300 gr Bread Flour ((or Manitoba))
  • 200 gr Water
  • 10 gr Salt
  • 5 gr Fresh Yeast ((or 2 gr dry yeast))

Instructions

Poolish

  • Mix the flour, water, and yeast in a bowl until smooth. Cover with plastic wrap and let it ferment at room temperature for 12-16 hours until it doubles in size and is bubbly.

Make the Final Dough

  • Add the poolish to the flour, water, and yeast, and mix until you get a soft, well-hydrated dough. After a few minutes, add the salt and knead gently.

Autolysis and Stretch and Fold

  • Let the dough rest for 30 minutes (autolysis), then begin the stretch and fold technique. Take one side of the dough, stretch it, and fold it toward the center. Repeat this on all sides. Do this every 30 minutes for a total of 3-4 times.

First Rise

  • Cover the dough and let it rise for about 2-3 hours until it doubles in size.

Shaping and Second Rise

  • Transfer the dough to a floured surface, gently stretch it into a rectangle, and cut it into two pieces. Place the pieces on a floured cloth and let them rise, covered, for 1-1.5 hours.

Baking

  • Preheat your oven to 250°C (480°F), preferably with a baking stone. Transfer the ciabatta loaves onto a hot baking sheet or stone and bake for 20-25 minutes, until golden and crispy. To create steam, spray water on the oven walls during the first 10 minutes of baking.
  • Let the ciabatta cool on a wire rack before slicing.

Nutrition

Serving: 100g | Calories: 2kcal | Carbohydrates: 0,5g | Protein: 0,1g | Fat: 0,01g | Saturated Fat: 0,002g | Polyunsaturated Fat: 0,005g | Monounsaturated Fat: 0,001g | Sodium: 5mg | Potassium: 1mg | Fiber: 0,02g | Sugar: 0,002g | Vitamina A: 0,01IU | Calcio: 0,1mg | Ferro: 0,01mg

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