Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.
|Flour||500 grams||17.65 oz||100.00%|
|Starter||200 grams||7.06 oz||40.00%|
|Iced Water||360 grams||12.71 oz||72.00%|
|Salt||10 grams||0.35 oz||2.00%|
Total Flour Weight: 500 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Mix well and knead once (~30 secs) - put in fridge overnight
Then next morning fold hourly for 5 hours, divide, stretch a little and transfer by hand to pot. Bake in pot.
This dough is very sticky and hard to handle.
It was a little sluggish - after being in the fridge all night.
I folded the first few times on an oiled surface, then on a liberally floured surface. After folded the last time - into a rough rectangle, I simply cut that into four fat strips - tossed more flour over them, and put them on a heavily dusted tea towel (bunched up in between the pieces) to wait their turn to bake.
I used an oval casserole that had been in the oven since it was turned on.
With floured hands I picked up the dough from either end (a little rough handling really doesn't matter with this dough), then dropped it (carefully) into the pot. Put lid on, and put pot back in the oven.
Baked for about 20 mins with lid on, and 10-15 mins with lid off in very hot oven
(originally from the Ciabatta Bake-Off)