Wild Yeast

CIABATTA

Ingredients

150 g of active starter

350 to 380 g of water

500 g of pizza flour (or if unavailable, gluten-rich flour)

35 g of olive oil

10 g of salt

STEPS

Autolysis: Pour the water and flour into a large bowl, and then mix quickly with a wooden spoon to thoroughly combine. Let stand for a 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

Rise and folds: Transfer the dough, which will be sticky, into a greased bowl, cover, and let stand ...