Sourdough ciabatta

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix dough flour, initial-mixing water and active starter; keep later-addition water separate. Cover.

Rest covered for 30 minutes.

Add dough salt and dough oil. Mix on low for 5–8 minutes until stretchy and cohesive, gradually adding the later-addition water only while the dough holds together. It remains sticky.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Allow 4–7 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 70–80% growth, plentiful side bubbles and a wobble. It should lift as a stretchy mass, without flattening, collapse or becoming runny.

Flour the worktop and dough exterior using handling flour. Ease out into a thick rectangle with scrapers. Divide lengthways into loaves according to the yield and lift with scrapers onto floured parchment. Do not knead, punch down or roll thin.

Cover loosely and allow 1–2 hours of final proof in total until visibly lighter and puffy. Start heating the oven near the end.

Heat a heavy baking tray and an empty lower metal steam tray for 40 minutes at 240°C conventional / 220°C fan.

Allow about 40 minutes of heating in total and check that the oven has reached 220°C fan.

Continue covered until lighter and puffy; the total planned final proof is about 90 minutes.

Prepare the proved loaves for transfer and have the listed freshly boiled steam water ready. Keep the water separate from dough water.

Slide the prepared loaves onto the hot baking tray. Carefully add the listed boiling steam water to the lower metal tray, keeping face and hands clear of the steam plume.

Bake for 10 minutes with steam.

Carefully remove the steam tray and reduce to 220°C conventional / 200°C fan.

Bake loaves for another 15–20 minutes, until browned and about 96–98°C inside. The roll variant needs 10–15 minutes at this stage.

Take the bake out of the oven and set it on a heatproof surface.

Cool on a rack for 1 hour.