First time I’ve made ciabatta without feeling like a total klutz and getting sticky dough on every possible surface. There was still an accident—in attempting to flip the first dough onto the board, the second (pictured above) flipped onto itself! So it was twice as thick! But taste was great, dough sweet and airy as they should be. I would like to get smaller, individual ciabattas but that will need much more practice. No crumb shot because we were too hungry!!
Sourdough ciabatta (recipe was clipped from a miller’s recipe book)
T65 flour 500g
Instant yeast 2g
Leaven (100%) 125g
Olive oil 30g
Autolyse of flour, water and leaven for almost 1.5hr. I accidentally left it longer than intended. In any case, with the mixer, I had no problem incorporating the water. Towards the end of the mix, I trickled in the olive oil.
Proof for 2-3 hours, with two folds.
Second proof was only 30–45 mins before it went into a hot oven with lots of steam.
Submitting this to Wildyeast.