Roti Ciabatta

Instructions

1. In the bowl of a stand mixer fitted with a dough hook add yeast, water, 2 cups flour, salt and mix on low speed until everything is well incorporated. At this point you may need to add more flour, only mix in ¼ cup at a time. This should be a fairly wet dough, but workable.
2. Once everything is well mixed, increase speed to medium and mix for an additional 3-4 minutes. This will help develop the gluten structure. Again, this dough is fairly wet, but as it proofs and each time you give it a fold, the dough will strengthen and come together more.
3. Remove dough from mixer and place in a bowl coated in olive oil, cover and let it sit until it’s doubled in size, about 45 minutes to an hour. I always keep my hands oiled with olive oil while working with this dough, as it is a sticky dough.
4. Once the dough has doubled in size, fold the dough by stretching it out and folding it in on itself. You should degas the dough during this step. Oil the bowl again if needed.
5. Cover and let rest for another 30-40 minutes and preform a second fold on the dough.
6. Cover and allow the dough to rise again but not quite double in size, rest about 20-30 minutes. While the dough is resting, prepare a sheet pan by lining it with parchment paper and spreading a liberal amount of flour on it.
7. GENTLY remove dough from the bowl and place it on the lined sheet pan. Lightly spread it into an even rectangle being careful not to put any downward pressure on the loaf and force the air out.
8. Cover and allow the ciabatta to rise again for another 30-45 minutes. Preheat oven to 420° Fahrenheit
9. Once the loaf is ready it should be raised and airy, dust the top of the loaf with flour and bake for 15-25 minutes. The bread should be an even light golden color with some brown spotting.