Ciabatta 75% Hydration 24h Cold Fermentation

Hi,

this is a simple ciabatta recipe with only 75% hydration making the dough easy to handle. 

If you want to have a closer look, here is the link to our recipe video:

Ciabatta Recipe Video

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Ingredients for the dough:

500g strong bread flour (I used a strong Tipo 00 with a protein level of 17% and a W value of 460)

375ml water 20°C / 68°F

4,5g fresh yeast or 1,5g instant yeast

14g salt

Step 1: Mix

Put all ingredients in a large bowl. Mix by hand until well combined. 

Step 2: Stretch and Fold

Perform three stretch and folds during the next 60 min according to the schedule below:

After mixing, let the dough rest for 15 min at room temperature.

After 15 min, perform 1st stretch and fold. First signs of gluten development.

Let the dough rest for 15 min at room temperature.

Perform 2nd stretch and fold after total resting time of 30 min. Gluten development continuous.

Let the dough rest for 30 min at room temperature.

Perform 3rd stretch and fold after total resting time of 60 min.

Cover a bowl with oil to avoid sticking and place dough inside. Put the bowl in the fridge for about 24 hours at 5°C or 40°F.

Step 3: Shape

After proofing is completed, dust your working place and a kitchen towel with flour – use lots of flour. Divide the dough into three parts and place them on the towel in a way they don´t stick together. Cover the dough and let it rest for about 45 min at room temperature.

Step 4: Bake

Preheat your oven in time for 45 min at 250°C or 480°F

After final proofing, put the dough carefully in the oven.

Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 220°C or 430°F for about 15min.