Sour Ciabatta I

For this bread, we're going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all the feedings and such.

First, I grab 200g of all purpose flour:

200g flour

Then, an equal amount, 200g, water at room temperature:

200g water

And a pinch of yeast:

pinch of yeast

Followed by 10g of acidophilus probiotic juice:

10g acidophilus

Stir it well:

stirred liquid

And add it to the flour:

Mixture

Then mix it until a starter forms:

Starter

Cover it, and let it sit at room temperature 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.