Ciabatta Recipe

It is a dough that is quite liquid, so start with the water. Then add the starter, the yeast, and the flour. Begin kneading on low speed. Add the coarse salt. Switch to high speed for 3 to 4 minutes.

Put the mixer on low speed and add the olive oil. Increase to medium speed until the dough separates from the bowl. Return to low speed for a few seconds and flour the bottom of the bowl to prevent the dough from sticking. Stop the mixer and remove the dough all at once.

Flour your work surface and make a ball. Flour your mixing bowl and place your ball of dough in it. Check the temperature of your dough; it should be between 23 and 24°C.

Cover your bowl with a clean cloth and let the dough rest for the first hour. After an hour, perform a fold to strengthen it. Lightly flatten the dough with your hand. Bring the right side to the middle and the left side to the middle. The top to the middle and the bottom to the middle. Place it back in the bowl, cover it, and let it rest again for an hour.

Cut your dough into 4 equal pieces. Re-flour your work surface under these 4 pieces. Flatten them slightly with the palm of your hand and let them rest for 15 minutes under a clean cloth.

Flatten the dough, bring the left side to the center, and the right side to the center. Lightly flour the sheet of parchment paper (so you can flip it just before placing it in the oven).

Let the dough rise for 45 minutes. Turn the pieces onto the sheet of parchment paper, moisten the sides with a brush and a little water. Be careful not to wet the seam to prevent it from sticking during baking.

Bake for 4 minutes at 235°C and 12 minutes at 220°C.

To make a pizza: Shape a ball with your dough and let it rise for 30 minutes covered with a clean cloth. Flour the bottom and the top of your dough. Gently deflate with the palm of your hand.