Long Rise Sourdough Ciabatta
Ingredients
100g sourdough starter
320g water
450g bread flour
12g salt
Makes 8 rolls
Source: Alexandra's Kitchen
Method
Mix the starter, water, flour and salt in a bowl. You'll have a wet, sticky ball of dough.
Cover with a tea towel and leave for 30 minutes, then stretch and fold. Repeat 3 more times.
Put the dough into a straight-sided container.
Wait for the dough to double in size - it took 8 hours or so for me. At this point you can cover the dough and put it into the fridge until you're ready to bake.
Flour the work surface, and turn out the dough.
Stretch the dough into a rough rectangle, then divide into 8 pieces.
Line your baking sheet with paper, and transfer the pieces onto it. Leave for 1 hour.
Bake at 245C for 10 minutes, then reduce the temperature to 230C and bake for 10 more minutes.
