Sourdough Ciabatta Bread Recipe by ThuThao Le
Cooking Instructions 45’ 1 Mix all the ingredients in the stand mixer for 25 minutes. 2 Cover the bowl and let rest for 1 hour. Then perform 3 sets of coil fold (45’ each set) 3 After 3 sets of coil fold, place the dough inside a box and cover with a lid, and transfer it to the fridge for 12-24 hours. 4 When ready to bake, remove the vessel from the fridge. Dust the top of the dough liberally with flour. Dust a work surface liberally with flour, too. Turn the dough out onto the prepared work surface. 5 Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions. 6 Transfer the portions to the baking tray with parchment paper, to a 475ºF oven for 20 minutes with steam. Lower the heat to 450ºF and bake for 10 minutes more. 7 Transfer the rolls immediately to a cooling rack, and let cool for at least 20 minutes before cutting. 1 Mix all the ingredients in the stand mixer for 25 minutes. 1 Mix all the ingredients in the stand mixer for 25 minutes. 2 Cover the bowl and let rest for 1 hour. Then perform 3 sets of coil fold (45’ each set) 2 Cover the bowl and let rest for 1 hour. Then perform 3 sets of coil fold (45’ each set) 3 After 3 sets of coil fold, place the dough inside a box and cover with a lid, and transfer it to the fridge for 12-24 hours. 3 After 3 sets of coil fold, place the dough inside a box and cover with a lid, and transfer it to the fridge for 12-24 hours. 4 When ready to bake, remove the vessel from the fridge. Dust the top of the dough liberally with flour. Dust a work surface liberally with flour, too. Turn the dough out onto the prepared work surface. 4 When ready to bake, remove the vessel from the fridge. Dust the top of the dough liberally with flour. Dust a work surface liberally with flour, too. Turn the dough out onto the prepared work surface. 5 Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions. 5 Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions. 6 Transfer the portions to the baking tray with parchment paper, to a 475ºF oven for 20 minutes with steam. Lower the heat to 450ºF and bake for 10 minutes more. 6 Transfer the portions to the baking tray with parchment paper, to a 475ºF oven for 20 minutes with steam. Lower the heat to 450ºF and bake for 10 minutes more. 7 Transfer the rolls immediately to a cooling rack, and let cool for at least 20 minutes before cutting. 7 Transfer the rolls immediately to a cooling rack, and let cool for at least 20 minutes before cutting. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Bread Muffins Garlic Roasted Brussel Sprouts Homemade Mushroom Stroganoff Chicken Baked Empanadas Cinnamon Apple Cookies Banana Bread Muffins Garlic Roasted Brussel Sprouts Homemade Mushroom Stroganoff Chicken Baked Empanadas Cinnamon Apple Cookies Yellow Idli with Tangy Sambhar Walnut masoor dal bullets Veg chowmein Bread cheese balls Gyoza Soup Walnuts Moong Parathas Cinnamon Apple Cookies Rasmalai recipe Paneer tikka masala Ridgegourd(taruyi)curry Yellow Idli with Tangy Sambhar Walnut masoor dal bullets Veg chowmein Bread cheese balls Gyoza Soup Walnuts Moong Parathas Cinnamon Apple Cookies Rasmalai recipe Paneer tikka masala Ridgegourd(taruyi)curry