Slipper Right

The best way to enjoy this bread is to dunk it in olive oil after admiring the fact that there's very little to do outside of folding a few times and letting the yeast do all the heavy lifting.

We grab the starter we made yesterday. Mine looks like this:

Starter

We measure the flour and add it to the starter:

300g of flour

Then the water:

250g of water

And dissolve salt in it:

Water with 10g of salt

Then add it to the starter and the flour:

Mixture

Mix it well to get a very wet dough:

Wet dough

Cover it and let it rise for four hours to get this:

Risen dough

At this point, we start folding it like an envelope with wet hands. First we fold left:

First left fold

Then fold right:

First right fold

Then far fold:

First far fold

Then near fold:

First near fold

Cover and let it sit for an hour to get this:

Dough before second fold

Second left fold:

Second left fold

Second right fold:

Second right fold

Second far fold:

Second far fold

Second near fold:

Second near fold

Cover it and let it sit for another hour to get this:

Dough before third folds

We fold left side:

Third left fold

Third right fold:

Third right fold

Third far fold:

Third far fold

And then third near fold:

Third near fold

Cover it again and let it sit for an hour to get this:

Before fourth folds

Fourth left fold:

Fourth left fold

Fourth right fold:

Fourth right fold

Fourth far fold:

Fourth far fold

Fourth near fold:

Fourth near fold

And then we cover it and let it sit at room temperature for an hour to get this:

Before fifth folds

Last fold left:

Fifth left fold

Last fold right:

Fifth right fold

Last fold far:

Fifth far fold

Last fold near:

Last fold near

We now sprinkle a bunch of flour on top:

Floured dough

Scrape it out and flip it onto a well floured countertop upside down:

Flipped dough

Then we fold the wet side onto itself once to form a slipper shape and place it on parchment paper:

Folded dough on parchment

We preheat the oven, with a baking steel, to 550. Meanwhile we let the folded dough proof uncovered for an hour to get this:

Proofed dough

We slide it onto the hot baking steel and cover it with whatever oven-proof container for 15 minutes:

Covered dough baking

We take the cover off and set the timer for another 20 minutes and reduce the heat to 450:

Uncovered dough baking

Then we take the bread out of the oven and put it on a cooling rack:

Ciabatta

This bread needs to cool off for two hours before cutting:

Ciabatta

Then we slice and enjoy!

Sliced ciabatta

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.