90% Hydration Olive Ciabatta

(makes 2 large loaves)
Ingredients
– 200g flour
– 2g active dry yeast
– 4g salt
– 180g water
– A drizzle of olive oil
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Method
1. Mix ingredients into a shaggy dough and rest for 30 minutes.
2. Lightly wet your hands, perform one set of stretch and fold, then rest for 30 minutes.
3. Do 2 sets of coil folds, resting 30 minutes in between. Continue to wet your hands as needed if the dough is sticky.
4. Refrigerate overnight (12-24 hours).
5. Shape dough into 2 loaves (or smaller) and rest for 20 minutes. Preheat oven to 220°C (430°F).
6. Bake for 20-25 minutes. Cool on a rack for 20 minutes before slicing. Enjoy! xx

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