Usuba
Ciabatta with Sourdough and Yeast
Italian bread with a crispy crust and airy crumb. Made using homemade sourdough starter, which gives it a characteristic flavor and aroma. The dough is left to rise for an extended period, making the bread's structure porous and light.
- Total
- 20 min
- Standard serving
- 113.7 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare the starter. Mix 50 g of flour and 50 ml of water, stir until smooth and leave in a warm place for 12 hours.
When the mixture starts to bubble, add 25 g of flour and 25 ml of water. Stir again and leave for 3–4 hours until bubbles appear. The starter is ready to use.
Tip: to speed up the process, add the yeast directly to the flour and water mixture — the starter will be ready in 3–4 hours.
- 2
Step 2
Sift 500 g of flour into the mixer. Add the prepared starter, 40 ml of olive oil, 12 g of salt, 3 g of dry yeast and 325 ml of water.
Knead the dough on medium speed until you achieve a tight, yet elastic consistency.
Grease the baking sheet with olive oil, spread the dough, and leave it in a warm place for 1 hour.
- 3
Step 3
Knead the dough: fold it from both sides and flip it so that it takes the shape of a square.
Using a sharp knife, cut the dough directly on the baking sheet into four pieces. Try to handle the dough minimally — do not press on it so that it remains airy.
Place the baking sheet in a warm place for 2 hours for the second rise.
- 4
Step 4
Preheat the oven to 240 °C. Brush the surface of each bun with water.
Place the baking sheet in the oven and bake for 20 minutes.
Remove the buns and brush them with olive oil. Return to the oven and bake until golden brown.
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