Ciabatta on rye sourdough at home in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake ciabatta on rye sourdough? Start by making sourdough. It's better to do it in the evening. The water should be at room temperature. Rye flour is suitable for any grinding.

2. Step 2:

   

   In a deep container, mix the starter culture, water and flour until smooth. Then cover it loosely and put it away in a warm place until morning. By morning, the sourdough should increase 2-3 times.

3. Step 3:

   

   Wheat flour of any grade can be used for the dough. Water, as for sourdough, should be at room temperature.

4. Step 4:

   

   To make it convenient to knead the dough, take a deep bowl and sift into it half of the flour required by the recipe. Then add the sourdough, water and salt, mix well so that the salt dissolves.

5. Step 5:

   

   Add the remaining wheat flour in small portions, roughly kneading the dough.

6. Step 6:

   

   The dough should remain moist and soft enough, but not spread. Tighten the bowl with cling film and leave for 20 minutes for autolysis. Thanks to this procedure, the dough will become more plastic and smooth, and the baking will be lush.

7. Step 7:

   

   After knead the dough well. It should become plastic, gather into a bun and not stick at all or a little to the hands.

8. Step 8:

   

   Sprinkle the work surface with flour and transfer the dough there. It will need to be stretched and folded to increase and maintain the number of air bubbles. In any case, do not crumple and do not roll out the dough! Stretch the dough into a rectangular layer, then mentally draw 2 vertical lines along it, dividing it into 3 equal parts. Fold the left and right thirds alternately onto the middle one. Then also fold the dough, dividing it horizontally.

10. Step 9:

    

    Put the folded dough into a bowl, cover with cling film and put in a warm place. Repeat step 8 4 more times every 15 minutes. This method of kneading allows you to develop gluten well, which improves the quality of baking and the bread will be more lush.

11. Step 10:

    

    After the folded dough, transfer to a bowl, cover tightly and leave to melt for about 2-4 hours.

12. Step 11:

    

    The dough should increase in volume and become soft, porous and airy. If you tap on the bottom of the bowl, you will hear an empty surround sound.

13. Step 12:

    

    As soon as you see that the dough has grown noticeably in volume, put it on the work surface and divide it into 2 identical parts.

14. Step 13:

    

    Form 2 oblong and flat blanks. Do not forget that you can not knead the dough, only stretch it. I trimmed the edges with a wide knife, as if tucking them under the bottom and stretched a little. Do not try to make the blanks too smooth, ciabatta does not have an ideal shape.

15. Step 14:

    

    Transfer the workpieces to a floured towel made of coarse cloth. Make sides out of it. My towel is not very rough, I put cutting boards on the outer sides. Sprinkle with flour, cover with a film so that the surface of the dough does not dry. Otherwise, it will be difficult to understand when it was removed. Leave for about 1.5 hours. The dough will increase in volume and become soft. In order for the oven to have time to heat up, turn it on for 10-20 minutes before the start at 240 degrees.

16. Step 15:

    

    Put a container with 200 ml of water on the bottom shelf of the oven. Assemble the workpiece like an accordion to the middle, transfer to non-stick parchment and stretch into the same shape. Bake on the middle shelf, put on a preheated baking sheet, for 15 minutes with steam, then open the oven for 5 seconds, releasing steam and bake for another 10 minutes without steam. Determine the exact time and temperature by your oven. The finished ciabatta will still rise and turn red well.