Sour Ciabatta III

Today is bread baking day, after a few folds of course, in which we'll get to enjoy the sourdough taste on our ciabatta. The starter we added to yesterday is what we'll start tweaking. Mine looks like this:

Starter from yesterday

We're only going to add some 100g of einkorn flour to it:

100g flour

And, of course, some 8g of salt:

salt

Add that to the starter:

Mixture

And mix to get a super sticky dough:

Dough

Cover the container, and let it rise for four hours:

Risen dough

First set of folds - with wet hands - first left:

Then right:

Far:

Then near:

Cover it, and let it rise again for an hour:

Second set of folds - first left:

Then right:

Far:

Near:

Cover again, and let it sit for an hour at room temperature to get this:

Third set of folds - left:

Right:

Far:

Near:

Cover that again for an hour to get this:

Last set of folds - left:

Right:

Far:

Near:

Preheat the oven, with a baking steel, to 500 degrees:

Cover the dough with flour:

Then flip it on the floured workbench:

You'll need to use a lot of flour to fold it into a log shape:

Then cut it in half:

Shape each half into a slipper and place it on parchment paper:

Preheat the oven to 500 degrees:

Let the loaves proof for an hour while that preheats:

Then slide them onto the hot baking steel:

Bake for 15 minutes, then reduce the temperature to 400 degrees for another 20 minutes:

Enjoy these sourdough ciabatta with some olive oil, garlic, and rosemary!

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.