Open-Crumb Rustic Italian Ciabatta
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A very wet dough built on an overnight starter, with a splash of milk for a softer crumb, is strengthened by folding, shaped gently into two flat slipper loaves and baked on a hot stone.
Always check the labels of the products you use.
Method
- 1
Starter. Mix the starter and leave it 8-24 hours.
- 2
Mix. Beat the dough until the wet mixture pulls away in ribbons.
- 3
Fold. Fold in the container every 30 minutes during the first hour of a 2-hour rise.
- 4
Shape. Turn out, halve and press gently into slipper shapes, then rest.
- 5
Bake. Dimple and bake on the stone until golden and 96 °C.
- 6
Cool. Cool for an hour so the crumb sets.
Storage
Keep in a paper bag for up to 2 days and crisp in a hot oven, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with paddle and dough hook
- large square container or bowl, oiled
- cling film
- baking stone or heavy upturned baking tray
- baking paper
- spray bottle of water
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 167 kcal |
| Protein | 5.7 g |
| Carbohydrate | 33.3 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 0.9 g |
| of which saturates | 0.2 g |
| Fibre | 1.2 g |
| Salt | 0.88 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
