Suzie's No-Knead Ciabattas
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Thanks to BC20 baker, Suzie Warren, for tipping me off about these. They work really well.
INGREDIENTS
400 gms strong white bread flour
300 gms tepid water
½ tsp dried yeast
2 tablespoons olive oil (approximately 26 gms)
1½ teaspoon of crushed sea salt (approximately 8 gms)
METHOD
the day before
Mix the flour, water and yeast together.
Gently pull one side of the dough and fold it over itself. Rotate the bowl and repeat until all sides of the dough have been stretched and folded (Stretch and Fold #1)
Re-cover and place in the refrigerator until the next day.
Baking Day
Repeat the stretching and folding process (Stretch and Fold #2)
Once it's doubled, repeat the stretch and fold process- be very gentle (Stretch and Fold #3)
Re-cover and leave to double again,
Repeat the stretching and folding process - be even more gentle (Stretch and Fold #4)
Re-cover and let it double once more and for the final time.
Dust the worksurface with flour
Very gently tip the dough out onto the floured surface and encourage it into a rectangular shape.
Gently cut the dough into two long rectangles and then sub divide into smaller squares.
Using a scraper or scrapers, transfer the squares to a prepared baking tray. Be very gentle...don't deform the shapes.
Let it rest, covered, for about 30 - 45 minutes until it shows signs of bubbling and rising.
Preheat the oven to 210⁰C
Mist the cavity of the oven and bake the rolls in the middle of the oven for 12 minutes.
Then reduce the heat to 170⁰C for a further 10 - 12 minutes.
Cool on a rack.
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| Made using 13.5% protein Canadian strong white bread flour |
 And the crumb |
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| Made using Tipo OO flour at 12% protein |
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| And the crumb |
Happy baking...and thanks, Suzie!
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