John Myers
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Ciabattino with Sourdough Flour
The perfect ciabattino with sourdough flour recipe with a picture and simple step-by-step instructions.
Also:
- 40 g Sourdough flour, made from wheat flour
- 165 g Water, lukewarm
- 6 g Salt, or chicken broth Kraft bouillon
- 12 g Dry yeast
- 2 tsp Sugar, whiter, finer
- 4 tbsp Extra virgin olive oil
- Flour for hands
To garnish:
- Flowers and leaves
- Knead the ingredients into a smooth, slightly shiny dough. Cover and let rise in a warm place for 4 hours.
- In the meantime, line the baking sheet with parchment paper.
- Knead the opened dough for 2 minutes. Shape 6 pines of equal weight and dust with a little flour. Let the raw ciabattino rise for another 4 hours.
- Preheat the oven to 220 degrees bottom heat. Half-fill a shallow, heat-resistant bowl with hot water and place on the lowest level. Bake the ciabattino on the middle rack in 30-35 minutes.
- Remove from oven, let cool and consume within 5 days.
Note on the picture:
- I left the ciabattino in the cooling oven and the darker color was intended. I love it when bread has a strong crust and doesn’t look like a floppy sock.
- The achieved pore size is an indication of a lack of glue in the flour. For a real ciabatta it should be about twice as big. Well the flour I can buy is not the quality of a ciabatta flour. But they still taste good!
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