Usuba
Italian Long-Fermented Ciabatta
Crispy on the outside and airy on the inside bread with characteristic large pores. Made from a liquid dough with long overnight fermentation, which gives it a deep flavor and perfect texture.
- Total
- 45 min
- Standard serving
- 267.8 g
Ingredients
Total 5
Instructions
- 1
Step 1
Mix the flour, dry yeast, sugar and salt in a large bowl.
- 2
Step 2
Add water and stir until a wet, sticky dough forms. You don't need to knead it — just combine all the ingredients.
- 3
Step 3
Cover the bowl with plastic wrap and leave it in a warm place for 18 hours. The dough should increase in volume and become bubbly.
- 4
Step 4
Wipe the work surface with a damp cloth and line it with plastic wrap. Generously sprinkle flour over the plastic wrap.
- 5
Step 5
Place the dough on the prepared film. Carefully form a rectangle, dusting with flour. Generously sprinkle flour on the baking sheet.
Take the edges of the film and carefully flip the dough onto a baking sheet with the flour side down. Straighten the rectangle to get an even loaf.
Cover with a towel and let it rest for 2 hours for final proofing.
- 6
Step 6
Preheat the oven to 220 degrees. Place the bread in the oven, immediately reduce the temperature to 200 degrees and bake for 35–45 minutes until golden brown.
- 7
Step 7
Remove the bread from the oven and let it cool completely on a wire rack. Do not put it in a bag or plastic wrap while it is hot — the bread needs to air out, otherwise the crumb will become moist and sticky.
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