Reverse Engineering Ciabatta Baguettes
Posted On 31 May 2024
So there was this “four ingredient baguette” recipe on Instagram. I can’t follow an Instagram recipe. So I’m writing it down. Will delete if it doesn’t work out.
Ciabatta Baguettes
Overnight proof.
Servings: 4 loaves
Ingredients
- 975 grams bread flour (53g gluten, 922g all purpose) (~6 cups)
- 12 grams salt (2 teaspoons)
- 2 grams instant yeast (~¾ teaspoon)
- 740 grams water
- 25 grams olive oil
Instructions
- Mix the dry ingredients together well in a bowl.
- Add the water.
- Mix well until there's no dry flour.
- Optional: After 60 minutes, do a couple of coil folds: wet your hands and lift the dough from the center as far as you can. Fold back onto itself. Rotate 90° and do it again. Rotate 90° and do it again.
- Cover with plastic wrap or a lid and let rest overnight (8-10 hours) at room temperature.
- Heat oven to 240℃ / 450℉. Place a pan of water in the bottom of your oven.
- Heavily flour your working surface and pour the dough out. (I use semolina flour.) Flour the top and roughly shape — without knocking the air out — into a rectangle with your bench scraper.
- Cut into four or five equal strips, flip over, stretch a bit, and place on baguette pan lined with parchment. Alternative: put a cooling rack or two into a sheet pan and line with parchment and place loaves on there.
- Bake at 240℃ / 450℉ for 25 minutes or until beautifully golden brown. May want to turn or change racks — you know your oven better than I do.
