Working Mamas Sourdough Ciabatte

We adapted this lovely sourdough ciabatte recipe (http://www.ipasticciditerry.com/ciabatte-con-pasta-madre/) to work within office hours.

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Autolysis

400 g strong white flour

100 g durum wheat fine semolina

450 g water

First dough

50 g  strong white flour

40 g 50% sourdough starter

25 g water

Second Dough

first dough

water and flour mix

10 g salt

3 g malt extract

Method

At night, refresh your starter. In the morning, prepare the first dough and mix water and flour in plastic  or glass container with a lid, that you will transfer to the fridge.

At 6 pm, or after work, transfer the flour and water mix to a planetary mixer, add the first dough, salt and malt. Work to an elastic dough.

Transfer the dough to a plastic or glass container with a lid and leave it at room temperature for a couple of hours. If you can, give it a fold once very hour, then transfer to the fridge for about 24h.

At 6pm of the day after remove the dough from the fridge and let it heat up to room temperature, about 1 hour. Transfer it gently onto a well floured work top and cut it in two. Take the dough portions and gently elongate them to give them a ciabatta shape.  Transfer them onto a baking tray and let them proof, covered, for about one hour.

bake in a preaheated oven at 250C for 10 minutes and then at 200C for 30 min.