צ'בטה סורדוף ביום אחד עם חורים גדולים וקראסט קריספי

מצרכים

• 200g active sourdough starter (at peak)
• 500g strong white bread flour (ideally W300+)
• 380ml warm water
• 10g salt
• 20ml olive oil
• Hydration: approximately 80% — the dough will be soft and sticky. That's completely normal! ✅
• Baking Schedule
• Ideally:
• Feed your starter the night before. If that's not possible, make sure it is fully active before starting.
• 8:00 AM — Mix the Dough
• Dissolve the starter in the warm water together with the olive oil.
• Add the flour and mix until no dry flour remains.
• Cover and let rest for 1 hour (autolyse).
• 9:00 AM — Add Salt
• Incorporate the salt using the stretch-and-fold method.
• 10:00 AM – 1:00 PM — Stretch & Fold
• Perform one set of stretch and folds every 30 minutes.
• Complete 4–5 sets in total.
• The dough should gradually become more elastic, smooth, and airy.
• 1:00 PM – 3:00 PM — Shape
• (The timing depends on how quickly your dough rises.)
• Turn the dough out onto a generously floured surface.
• Do not degas the dough—preserve those precious bubbles! ⚠️
• Divide into 2–3 rectangular pieces.
• Place them on well-floured parchment paper.
• Let them rest for 45–60 minutes.
• 4:00 PM – 5:00 PM — Bake
• Preheat the oven to 250°C (480°F) with a baking tray or stone inside.
• Create steam by placing a heatproof cup or tray of water at the bottom of the oven.
• Bake for 20–25 minutes until deeply golden and crisp.
• Tips for a Perfect Ciabatta
• Handle the dough as little as possible during shaping—the bubbles are your friends. 🫧
• Use plenty of flour on your work surface to preven