Salt Ciabatta

Ingredients (6)

• ·g T65 flour
• ·g Salt
• ·g Water
• ·g Olive oil
• ·g Leaven
• ·g Butter (for filling)

1. 1

   Combine all ingredients except for butter in a bowl and mix.

2. 2

   Fold the dough every 30 minutes for a total of 3 times.

3. 3

   After the last fold, let it rest at room temperature for 40 minutes.

4. 4

   Refrigerate for about 12 hours for cold fermentation.

5. 5

   Shape the dough and let it proof.

6. 6

   Bake on a steel plate to prevent butter from leaking.

7. 7

   Bake at 230°C for 10 minutes (with steam), then at 210°C for 5 minutes.