How to make a ciabatta ( sourdough Ciabatta)

Hi all guys, today they learn how to prepare the ciabatta ready for cutting. The dough will be done following my usual method of the preferment that you find in this video at this link: https: //www.youtube.com/watch? V = soc95 ...

My recipe for ciabatta goes like this.

300 gr of preferment (50 gr mother yeast, 125 gr flour 125 gr water).

Once the preferment is ready and active we are ready to prepare our dough.

We will need:
850 grams of flour
500 gr of water.
mix these two and let it rest for 15 minutes.
Add:
150 gr of water
and 25 grams of salt.
let it ferment for about an hour and beat it as fast as you can, as if it were whipping eggs for the zabaglione.
repeat this procedure for about three hours.
After that, put it in the fridge and let it ferment cold overnight.

The following day you can take it out and cut it into the size you prefer. Then put and immediately cook in the oven for about 25 minutes at 235 C.
Here is my recipe. Easy and fast.

I would like to attach links below that give you the opportunity to use baking tools and equipment:
Take a look at it. Maybe you like them.

Baking and leavening tray for Baguettes: https://amzn.to/3jRXauh

Baking pan for focaccia: https://amzn.to/2ETXc6d

Proofing baskets: https://amzn.to/2F7Uwl2
Glass jar for mother yeast: https://amzn.to/3lRa4e1

Here are the links to reach my social networks:
https://bit.ly/Giuseppe_Joe_Nasti

http://bit.ly/HNKgraminsta

http://bit.ly/Linkedin_GiuseppeNasti

https://bit.ly/HNk-youTube-channel

Here instead you will find the links to reach my Facebook group
http://bit.ly/jointhefacebookgroup here

Then one more thing, which I was forgetting: if you don't have mother yeast try to do it by following this video: https: //www.youtube.com/watch? V = bagwX ...

telephone number + 61478711185

email: giuseppe@nastikitchen.com