100% Hydration Ciabatta Recipe

100% hydration monster ciabatta! Recipe⬇. This is another Bread Camp staple!
Formula:
• Bread Flour: 100% (up to 20% whole grain optional)
• Water: 70% initial + 30% bassinage
• Salt: 2.3%
• Olive Oil: 4%
• Instant Yeast: 0.8%
• Levain/Poolish: 20% of total flour (preferably levain)

Ingredients:
• Bread Flour: 800g
• Levain: 400g
• Water: 800g (500g initial + 300g bassinage)
• Instant Yeast: 8g (dissolve in water)
• Salt: 23g
• Olive Oil: 40g

Method:
1. Initial Mix: Combine flour, 500g cold water (12–15°C), levain, and dissolved yeast. Mix to full gluten development.
2. Bassinage: Slowly add 300g cold water on medium-high speed.
3. Salt & Olive Oil: Add salt, mix until incorporated, then drizzle in olive oil slowly. Dough temperature (DDT) should be 26°C.
4. Bulk Fermentation: Place dough in an oiled tub. Perform two coil folds at 30 and 60 minutes. Let rise for ~2.5 hours until very aerated but still strong.
5. Shaping: Flour the surface and dough thoroughly. Turn out, divide, and shape as desired (1kg loaf in the video).
6. Baking: Transfer to a 475°F oven on parchment or a loader. Bake until dark and fully set. Underbaked loaves will be be gummy.
7. Cooling: Allow to cool completely before slicing.

Enjoy!