Ciabatta-4 hours

CIABATTA
 
 
SHORTCUTS
 
 
Ciabatta1 - {{4or14}}-[4]-{450}
 
(1) - Cool Water 400grams/80%
(2) - Bread Flour 500 grams/100%, Salt 10 grams/2%, Fast Rising Yeast 10grams/2% 
 
Special Tools: Baking stone
 
 
 
METHOD - 4 HRs
 
 
Time total: 4 hours
Time work: 20 minutes
Time cooking: 28-35 minutes
Time present: 4 hours
Makes: 4 loaves
Oven temperature: 450ºF
 
INGREDIENTS
 
Warm water (101ºF) 400grams/80%
Fast Rising Yeast 10 grams/2%
Bread Flour 500 grams/100%
Salt (fine table or fine sea salt) 10grams/2% 
 
METHOD
(1) Add water and yeast to a stand mixer's mixing bowl.
(2) Add the flour and the salt to the same bowl.
(3) With the paddle attachment mix the ingredients for 1 minute at medium-low speed.
(4) Let the dough rest for 15-20 minutes.
(5) With the paddle still attached, mixed the dough for 20 minutes at medium-low speed for the first 15 minutes then at medium speed for the last 5 minutes. 
Note: If the dough wraps itself around the paddle, change to the hook attachment and mix at medium speed for the remaining minutes
(6) Remove the dough to a lightly large oiled bowl (the dough will double in volume), cover tightly with plastic (I use a disposable shower cap).
(7) Let it rest at room temperature for 30 minutes.
(8) Wet or oil your hand slightly, then fold the dough by stretching it up and over onto itself, rotate the bowl 90º repeat the fold. Again rotate 90º folding and rotating two more times.
(9) Repeat step (7)
(10) Repeat step (8)
(11) Repeat step (7)
(12) Repeat step (8)
(13) Put the baking stone in the oven in the center position and set the temperature at 450ºF.
(14) Repeat step (7)
(15) Prepare a lightly floured towel or couche (I use a sifter); it has to be large enough to accommodate 4 ciabattas. The size of your baking stone dictates the dimensions.
(16) Shape the dough.
(16a) With a bowl scraper turn the dough onto a floured work surface.
(16b) Flour your hands and then fold the dough by stretching it up and over from the far side toward you, (try not to deflate it).
(16c) Turn the dough 180º and repeat. You should have a reasonably wide sausage shape, turn it seam down.
(16d) Cut the "sausage" in four portions across the long axis.
(16e) The cut of the piece of dough has to be facing up for this step. Stretch each section along with the cut and from the middle out to the length dictated by the size of your baking stone, flouring both sides as necessary as it will be sticky. Try not to pinch nor squeeze the dough too hard as it will deflate.
(17) Let each shaped ciabatta rest for 30minutes at room temperature on the floured towel or couche covered with a towel
(18) Flour the top of the ciabattas.
(19) Gently flip the first ciabatta once, flip again onto a bread peel, and place in the oven. Repeat for all the remaining loaves.
(20) Bake in the oven for 25-35 minutes until the loaf's internal temperature reaches 210ºF.
(21) Let the bread cool on a cooling rack before serving.
 
https://en.wikipedia.org/wiki/Ciabatta