Recipe: Homemade Ciabatta Bread

Ingredients

Make the poolish by whisking together flour and instant yeast, then adding water and letting it sit for 3 to 4 hours until dimpled.
Add water to the poolish, then stir in salt and flour to create a sticky dough ball.
Let the dough rest for 30 minutes, then perform stretches and folds with wet hands, repeating this process for a total of four sets at 30-minute intervals.
Transfer the dough to a straight-sided vessel and let it rise until doubled in volume, then punch down and refrigerate for at least 12 hours.
Turn the dough out, divide it into two portions, and shape each into a ball.
Let the dough balls rest on a floured surface for 2.5 hours, covering them with a tea towel.
Preheat the oven to 425°F and transfer the dough balls to a parchment-lined sheet pan.
Bake for 20 to 25 minutes until golden, then cool before slicing.

Servings

8 rolls

Calories

250

Total fat

Total carbohydrates

50g

Total protein

Sodium

500mg

Cholesterol

0mg