Ciabatta with previous dough starter (Pâte Fermentée)

Ciabatta with previous dough starter (Pâte Fermentée)


Recipe sort: bread


Gear wanted: Giant mixing bowl, plastic dough scraper, additional flour for dusting, half sheet pan and baker’s parchment.


  • 5 cups high-gluten flour
  • 8 ounce room temperature pizza dough ball, ideally 48 hours previous 3½ cups heat water (70 to 75 levels)
  • 1½ teaspoons yeast
  • 1½ teaspoons salt
  • 2 teaspoons additional virgin olive oil


  1. Place the nice and cozy water into the blending bowl.
  2. Minimize the pâte fermentée into small chunks the dimensions of nickels and immerse within the water.
  3. Combine together with your fingers to interrupt up the chunks.
  4. As soon as the previous dough is integrated into the water, add the flour, salt, yeast and additional virgin olive oil and blend together with your hand for 10 minutes.
  5. In case you are utilizing a stand mixer, combine on low for 10 minutes. Do not forget that this dough is extra hydrated than the standard pizza dough so you’ll have to use a moist dough scraper to maintain it collectively.
  6. As soon as combined, place plastic wrap over the bowl and write the time on the plastic.
  7. Let the dough relaxation at room temperature for 1.5 hours.
  8. After the preliminary relaxation, moist your fingers and dough scraper and gently attain beneath the dough and folding the dough over into the middle whereas turning the bowl.
  9. Proceed for 10 folds and get well with plastic.
  10. Each quarter-hour repeat this fold for two to three extra instances to fortify the construction of this dough whereas taking care to not disturb the delicate construction.
  11. After the final fold, cowl with flour and let sit lined with plastic wrap for 4.5 hours.
  12. Pre-heat oven to 500 F after 4 hours of relaxation.
  13. After this secondary relaxation, the dough can be very ethereal and delicate.
  14. Gently pour the dough on the desk utilizing a plastic scraper to loosen the dough from the bowl.
  15. As soon as the dough is on the desk, mud closely with flour and attempt to kind a rectangle from which you’ll reduce 3 ciabatta measuring roughly 15 inches lengthy. (chances are you’ll reduce smaller ciabatta additionally. Don’t fear in regards to the form of the ciabatta. Your most necessary job is to not disturb the construction and huge alveoli or cells which have shaped.)
  16. Utilizing the scraper, reduce by the unfastened dough and flip or mud flour on to the sticky cuts.
  17. Flour your fingers and gently push your fingers all the way in which beneath every ciabatta from all sides and gently switch to the parchment lined tray.
  18. Depart on the tray for one final proof for quarter-hour.
  19. Place the tray within the oven for 25 to half-hour or till the crust is golden brown.


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