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Ciabatta Bread

Ciabatta bread. All bread is delicious, but the amount of flavor you can get from a delicious loaf of bread with just some different proofing techniques. Doing cold foils or stretch and folds. It's amazing, really. Ciabatta bread is made by having a sponge or a poolish proof overnight. It's a yeast, water, and bread mixture. I whipped it up literally at midnight last night because I decided I wanted Ciabatta today. Then, the next day, you mix it with the remaining ingredients and let it set several times. You have a couple of mixing periods and a couple of stretch n folds. It just had resting times, but the effort in this part is minimal. The little bit of effort is totally worth it to get this amazing bread. I could eat it plain, gladly, but I made this delicious sandwich with it. Better than any restaurant, for sure! Tips: This is a very high hydration dough, so it's very sticky, and you don't want to add more flour to it. If you wet your hands with water, you can handle the dough easily. Just keep a small bowl of water nearby when handling the dough. Place dough onto floured parchment when shaping and cutting. I then cut the parchment in half, so each loaf was on its own parchment. You can space them properly on the baking sheet, and you can easily transfer them. Lightly dust flour on the top before final proof. Poolish: 1/2 yeast 3/4 cup water 1 cup bread flour Make up the night before, it should proof on the counter 8 hours up to overnight. Ciabatta: 1/2 teaspoon yeast 3/4 water Poolish mixture 2 cups bread flour 1 1/2 teaspoon salt Mix all together, let rest 10 minutes and mix a couple more minutes. Let proof in oiled bowl 30-45 minutes. Stretch and fold, let rest 15 minutes. Stretch and fold, let rest 15 minutes. Press out to 8x8, cut in half for two loaves 4x8 roughly. Lightly flour and proof 30 minutes. Bake at 475° F for 20 minutes. Filmed On Galaxy S23 Ultra Edited On YouCut Pro Instagra @sugarspunpeonies Music: The Way Home Musician: ZakharValaha URL: https://pixabay.com/music/-the-way-ho...