Ingredients
- For Pre-ferment
- 177 g all purpose flour
- 1/6 tsp Instant Yeast
- 177 g Room Temp Water
- For Dough
- 361 grams all purpose flour
- 1 packet (7 grams) instant yeast
- 2 tsp (12 grams) kosher salt
- 2 Tbsp (14 grams) instant non-fat milk
- 152 grams water
- 3 Tbsp (35 grams) olive oil
Instructions
- Start by making a pre-ferment with 177 grams of all-purpose flour, 1/16th tsp of instant yeast and 177 grams of room temperature water. Mix together until it resembles a too-thick pancake batter. Wrap tight in plastic wrap and let sit at room temperature for 8 hours, then refrigerate overnight.
- For the main dough, add the following to the bowl of your stand mixer: 361 grams of all-purpose flour, 1 packet (7 grams) of instant yeast, 2 tsp (12 grams) of kosher salt, 2 Tbsp (14 grams) of instant non-fat milk, the entirety of the pre-ferment, 152 grams of lukewarm water, and 3 Tbsp (35 grams) of olive oil.
- Mix together using the paddle attachment. Once it all comes together, remove the paddle and replace with a dough hook and knead on medium-low speed for 7-8 minutes until smooth, shiny, and sticky.
- Use the dough stickiness to roll into a taught ball. Place it into a well-oiled bowl and cover tightly with plastic wrap. Let rest at room temperature for 2-3 hours, or more than doubled in size.
- Using an oiled rubber spatula, fold the dough in and on itself, turning the bowl as you go, 8 times. Cover and let rest for 30 minutes and then repeat the process one time.
- After another 30 minutes, spread the dough into a large rectangle on a well-floured work surface. Pop any huge bubbles that appear, and then trim the dough into your desired size ciabatta pieces – I recommend 4×6 inches or 4×8 inches.
- Set the pieces of dough on a heavily floured piece of parchment paper set in a rimmed baking sheet. Cover with an inverted rimmed baking sheet. Let proof and rest at room temperature for 1 hour.
- Cut the parchment in half (so you have half the dough on one side), spritz dough pieces generously with water, and sprinkle with a little more flour. Use a pizza peel to place the dough on a preheated pizza stone in a 450°F oven. Bake for 18-20 minutes, until browned and puffed.
- Brush off the excess flour and let cool for at least one hour.
- Use a shallow rimmed baking sheet as a cutting template to cut the bread in half with a bread knife.
