Sour Ciabatta II

All we're going to do today is add some more flour and water to the starter from yesterday. We will add a bit more acidophilus also to obtain the distinctive sourdough aroma in the bread.

My starter from yesterday looks like this:

Starter

We're going to measure 150g of bread flour:

150g bread flour

And then 50g dark rye flour, on top of that, for a total of 200g flour:

50g dark rye flour

Then we're going to mix the flours together a bit:

Mixed flours

And place the flours in with the starter from yesterday, then measure 150g water:

150g water

Add 8g acidophilus probiotic mix to the water:

8g acidophilus

Followed by 2g coconut sugar:

2g sugar

Stir the water, acidophilus, and sugar:

poop

Then add the water mixture to the starter and flours:

Mixture

Stir a bit until everything is mixed nicely:

Starter

Cover the new starter and leave it 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.