Rye Ciabatta

Name: Rye Ciabatta
Ingredients: 7 ounces wheat sourdough starter or 200 g wheat sourdough starter; 1/2 cup fine rye flour or 50 g fine rye flour; 4 cups all-purpose flour or 500 g all-purpose flour; 1 2/3 cups water, room temperature or 400 ml water; 1/2 tablespoon salt or 10 g salt; olive oil, for the bowl

6 ingredients

5 steps

Ingredients

7 ounces wheat sourdough starter or 200 g wheat sourdough starter
1/2 cup fine rye flour or 50 g fine rye flour
4 cups all-purpose flour or 500 g all-purpose flour
1 2/3 cups water, room temperature or 400 ml water
1/2 tablespoon salt or 10 g salt
olive oil, for the bowl

Directions

1

Mix all the ingredients and knead well. Knead in the salt.
2

Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight.
3

the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour.
4

Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours.
5

Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.