Crusty rustique ciabatta is best fresh from the oven - wilfriedscooking
Crusty rustique ciabatta is made the Italian way using a high gluten very wet dough. Preferably part of that dough is prefermented overnight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wilfriedscooking.com.
Ingredients
- 12.3 oz (350 g) strong (Canadian) white bread flour (protein content 14.9%)
- 12.3 oz (350 g) water (25 C)
- 0.004 oz (0.1 g) dried baker's yeast
- All the pre-ferment
- 12.3 oz (350 g) strong (Canadian) white bread flour
- 9.7 oz (275 g) water (25 C)
- 1/8 oz (3 g) dry baker's yeast
- 1/4 oz (7 g) salt
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