Homemade Ciabatta Bread Directions:
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In a jar, mix all poolish ingredients until smooth. Cover and let ferment at room temperature for 12–16 hours until bubbly.
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In a large bowl, combine the final dough ingredients and the entire poolish. Mix with a spatula until no dry flour remains and the dough looks shaggy.
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Let the dough rest for 3 hours at room temperature. Every 30 minutes, do a set of four stretch-and-folds using wet hands: grab one side, stretch up, fold over; rotate the bowl and repeat three more times.
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Transfer the dough to a floured surface and divide it in half. Gently stretch each piece into a rectangle approximately 10x4 inches. Place onto floured parchment paper, cover, and let rest for 1 hour.
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Preheat oven to 475°F (245°C) with a baking stone or steel and an empty oven-safe pan on the bottom rack. Slide the loaves (on parchment) onto the hot stone and immediately pour 1 cup boiling water into the pan to create steam.
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Bake for 20–25 minutes until deep golden brown. Remove and cool on a wire rack for 1 hour before slicing.
WW Points Calculation:
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1/2 cup bread flour (poolish): 6.00
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2 cups bread flour: 24.00
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Water, salt, yeast: 0.00
Total Points: 30
Servings: 2 loaves (8 slices each)
Points per slice: 1.88
Nutrition Information:
Calories: 110
Fat: 0g
Protein: 4g
Carbohydrates: 23g
Sugar: 0g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
