85 percent Hydration Sourdough Ciabatta
1. Stiff Levain:
Add all the ingredients to the container and mix well. Leave the dough about 12 to 16 hours to ripen.
2. Final Dough and Fermentation:
Add all ingredients to the container and mix 5 minutes to incorporate all the ingredients. At this stage the dough should be quite loose and sticky. For the fermentation just leave the dough in a closed lid container for an hour and fold the dough once and leave the dough again in a closed lid container about 4 to 5 hours in 22°C for the final fermentation.
Final dough would be sticky and runny so difficult the handle it. Transfer the dough to the oven straight from the container so in this way bubbles in the dough would be maintained.
With normal steam 230°C for 45 to 50 minutes.
Added by: burak1976
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers