3. **Fold and Stretch:** – After the dough has risen, transfer it to a surface that has been gently dusted with flour. After stretching and folding the dough in half, set it aside to rest for fifteen minutes. For a total of one hour, stretch and fold at 15-minute intervals. This prevents over-kneading while still developing the dough’s structure.
4. **Deform the Bundle:** – After the last fold, split the dough in half. Roll out each ball into a rough rectangle. To keep the dough’s airy quality, be careful not to deflate it too much. – Make sure there’s plenty of room between the loaves as they expand before transferring them to a parchment-lined baking sheet. After 30–45 minutes, cover with a towel and let it rise again.
5. Get the Oven Ready to Bake:
– Get a pizza stone or baking sheet hot in the oven and set the temperature to 220°C (430°F).
– After 20 to 25 minutes in the oven, check to see if the loaves are golden brown and whether they sound hollow when tapped on the bottom.
– Slice and serve after cooling on a wire rack.
Description: ####
The open, airy texture and somewhat flattened form give ciabatta bread its rustic charm. It has a chewy, soft inside and a crisp, crackling outsid
