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Pour water in to a bowl.MIx in the yeast and salt into the water.Add in the flour.Mix everything together.Cover the bowl and let the dough rest in a warm place.
In this step as our dough rises,we need to stretch and fold the dough.This will help in the devolopment of gluten strands as we are not kneading the dough.
After half an hour,lets stretch the dough and fold it back on it itself.turn the bowl at right angle and repeat on all four sides.Repeat this once again.
In another half an hour,repeat the same process.
And we need to do this a total of three times
So After 2 hours,Transfer the dough onto a floured work surface.Shape it into a rectangle.Roll it just as we roll a jelly roll and pinch the edges to seal it.
Divide the dough into three equal parts.
Transfer the dough on to well floured work surface.Dust will some more flour on top;to prevent the chance of dough sticking to the cling film.
Cover the shaped dough with a pastic film.
Let the dough sit and rise for 45 minutes.
Take each dough, stretch and shape it into the a long rectangle.Transfer the dough onto a baking sheet.
Bake at 450 F preheated oven for 10 minutes and then reduce the temperature to 400 f and bake for another 12-15 minutes.Spray with some water.Do not open the oven during baking.
Enjoy Freshly baked crispy crusted soft and spongy Artisan ciabatta bread.