Slipper Left

Ciabatta bread uses a very high hydration (lots of water) dough. A sticky dough like that is a perfect fit for a no-knead bread. All there is to it is folding and waiting. Without further ado, let's get a starter going:

First, we measure typo 00 flour:

200g typo 00 flour

Put it in the container and measure an equal amount, by weight, of water:

200g of water

Then, we sprinkle a tiny bit of active dry yeast in the water:

Tiny bit of yeast

Let it sit for ten minutes, then stir it to get this:

Cloudy water

Add the yeasty water to the flour:

Premix

And mix it until the flour absorbed all the water:

Starter

We let that sit on the countertop covered overnight.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.