Ciabatta bread $3.49 have them slice it regular

#CIABATTA BREAD $3.49 HAVE THEM SLICE IT REGULAR FREE#

If you prefer to use a stand mixer, you can put all of the ingredients including the extra 75g of water into the mixer bowl at once and use the paddle attachment on med speed for 5 minutes and then the dough hook attachment on med speed for 2 minutes or until dough passes the windowpane test.Add the additional 75g of water and gently fold and squeeze it into the dough.

Here is a video of this mixing technique.

#CIABATTA BREAD $3.49 HAVE THEM SLICE IT REGULAR FREE#

Feel free to take breaks and do not worry about pausing the clock. Use one hand to turn the bowl and the other hand to scrape, scoop and pull the dough around the bowl in the opposite direction.

Develop the gluten in the dough by hand for 8-10 minutes or until the dough passes the windowpane test.

Mark the time here if you like to track fermentation this way. I used a danish dough whisk until the ingredients were incorporated.

Mix together in a large bowl all of the ingredients (flour, active starter, water, olive oil, salt) except the additional 75g of water.

Several hours later, it was over four cups in volume and it floated. In volume, this is approximately 1 cup starter, 1 cup flour and 3/4 cup water. On baking day, I put 220g of starter in a large bowl, fed it 150g of all-purpose flour and 180g of water. I fed my starter and refrigerated it at about 2 cups in volume.

There are numerous, equally effective ways to get this amount of active starter.

Build a 100% hydration (or higher) sourdough starter over a couple of days until it is more than 550g in weight, about 4 1/2 cups volume, active and floating.

Ciabatta bread $3.49 have them slice it regular