Artisanal Italian Ciabatta

In a large mixing bowl, combine 251.1 gr Flour type 00 and 1 tsp Active Dry Yeast, then stir in 193.2 ml Water until thoroughly hydrated, and cover to rest for 20 minutes.

Add 1 ¹/₄ tsp Table salt, ³/₄ tbsp Olive oil extra virgin, and 11.2 ml Water to the rested dough, kneading lightly by hand directly in the bowl until fully combined.

With moistened hands, perform four sets of stretch-and-fold rotations spaced 30 minutes apart by drawing each corner of the dough upwards and folding it over its center.

Cover the bowl tightly and allow the dough to bulk ferment at room temperature (24°C / 75°F) for 60 to 90 minutes until it expands by roughly 70% and develops prominent aeration bubbles.

Generously dust a clean work counter with 18.9 gr Flour type 00 and invert the bowl, gently guiding the aerated dough out without compressing the internal air pockets.

Using a sharp dough scraper, divide the dough lengthwise into two identical halves and nudge each half into an elongated slipper shape without degassing.

Transfer both shaped loaves onto floured baking parchment, let them proof undisturbed for 35 minutes, and preheat your oven to 240°C (464°F) with a heavy baking sheet inside and an empty metal pan on the bottom deck.

Slide the parchment with the loaves onto the preheated baking sheet, pour 75.6 ml Water into the bottom pan to produce steam, bake at 240°C (464°F) for 10 minutes, then discard the steam pan and bake at 220°C (428°F) for 15 minutes more.

Transfer the finished loaves to a wire cooling rack and leave them to cool completely for at least 40 minutes before cutting into them.