|Sticky dough after an hour of rest|
|No knead ciabatta, nice crumbs and crisp crust|
10g Salt (fine)
- In a big plastic tub (not less then 5L), stir together all the ingredient. You will get a very wet and sticky dough.
- Walk away for 20min, let the flour assorb all the liquid.
- Now stretch and fold the dough with your hand or rubber spatula. You can stretch and fold on a well floured work surface with well oiled hands but I did mine in the tub. How? Visual the container as a clock. Plant your spatula at 3 o'clock stretch it till 12 o'clock and fold it towards you. Continue to do this while turning the container after you do the 3 o'clock to 12 o'clock(anti-clockwise), you will turn the container(clockwise) so that the 12 o'clock is now at the 3 o'clock and you will fold again towards you for 20 times. This is call 1 set of fold.
- Do 3 sets of stretch and fold with an interval of every 45mins.
- Let it ferment in the fridge for 12 to 14 hours. You should get a bubbly dough which is 3 times it's original volume. (I mixed my dough after dinner say 9pm and I bake it for lunch the next day.)
- The next morning, gently scrape dough onto well floured surface. Dust the top of the dough with flour and gently pat the dough into a rectangle.
- Divide dough into desired pieces and transfer dough on to baking pan. I use a non stick Tefal cake pan with extra flour and semolina. Cover with a plastic and let rise for an hour.
- Preheat oven at 240C for at least 30 min. It has to be very hot to gives your bread that oven spring.
- Bake dough for 20 to 25 mins with steam ( I used a tin cup with some hot water in it) or until golden brown and sounds hollow when tapped at the bottom.
- Remove the bread from tin and let cool on a grill.
|Ciabatta for lunch|