No kneading is required for these soft and spongy loaves of bread. The dough needs to rise three times to have these large holes characteristic for ciabatta rolls.
Author:Mina
Scale
Ingredients
4 cups of lukewarm water
2 tablespoons salt
2 tablespoons sugar
1.5 oz fresh yeast
1 tablespoon vinegar
1/2 cup milk powder
3 tablespoons butter
7 cups of flour + additional 1-2 cups for dusting your work surface
Instructions
Dissolve yeast in 1/2 cup of water and 1 teaspoon sugar. Let this mixture stand until the yeast starts to foam.
In a separate bowl add water, salt, sugar, milk powder, butter cut into pieces, and vinegar. Once mixed, add the prepared yeast mixture.
Gradually add flour, mixing gently with a wooden spoon just to combine. The dough will be sticky but do not knead as you usually would when making breads. Just cover and leave it to rise.
After first rise, mix again with a wooden spoon and let rise again. Repeat one more time.
After the final rise, transfer the dough to a well-floured surface and form a smoother dough that you can cut into pieces.
Form a little ball out of each piece; still do not over-knead.
At this point turn on the oven to 450F and put your baking pan in the oven to warm it up.
Once the oven reaches 450F and the pan is hot, the ciabatta doughs are ready to go into oven. This is done in batches.
With your hands stretch each just a bit and place on the hot pan. Bake for 10-12 minutes.
Repeat until all are done!
Notes
Season the dough with a pinch or two of Marjoram to create a Rome-style Ciabatta. Or sprinkle them with black sesame seeds.