CIABATTA

• 500g of flour
• 500g of sourdough starter
• 10g of salt
• 3.5g of yeast
• 225g of water
• 50g of olive oil

1. Mixing the Ingredients:

• In a large mixing bowl, combine the 500g of flour, the 225g of water and 10g of salt. 
• Add the 3.5g of yeast.
• Add the 500g of sourdough starter to the mixture. 
• Mix thoroughly until the ingredients are well incorporated. 
• When the Dough is well kneaded, add the olive oil and continue mixing until all the oil is incorporated in the dough. 

2.  First Rise:

• Remove the dough from the mixing bowl and give it a stretch and fold. Shape in into a ball and place it in a container. 
• Cover it with a damp cloth or plastic wrap.
• Let the dough rise at room temperature for about 1.5 to 2 hours, or until it has doubled in size.

3.   Stretch and Fold:

• After the first rise, gently stretch and fold the dough. Do this by pulling one side of the dough and folding it over itself, repeating this action on all four sides.
• Let the dough rest for 30 minutes, then repeat the stretch and fold process two more times, resting for 30 minutes between each fold.

4.Shaping:

• Lightly flour your work surface.
• Carefully transfer the dough to the floured surface, trying not to deflate it too much.
• Divide the dough into equal pieces and shape each piece into a rectangle by gently stretching it.
• Place the shaped dough on a baking sheet lined with parchment paper.

5.Final Rise:

• Cover the dough with a damp cloth and let it rise for another 45 minutes to 1 hour.

6.Baking:

• Preheat your oven to 430°F.
• If you have a baking stone, place it in the oven to preheat.
• Bake the ciabatta for 20-25 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.

 7.Cooling:

• Transfer the baked ciabatta to a wire rack to cool completely before slicing.