Ciabatta
High-hydration Italian slipper bread with an irregular open crumb and crisp crust.
⚙️ Formula
📝 Method: Ciabatta
- Mix wet dough. Add oil via slap and fold.
- Bulk ferment 2.5 hours, coil fold every 45 mins to build strength.
- Turn onto floured surface, gently cut into slippers.
- Proof 45 mins on floured couche.
- Bake on stone at 240°C with steam 20-25 mins.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%540.5 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.