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Yeast water ciabatta


Allen

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Day one:

strain two cups of yeast water into a bowl

to this I add a couple of tablespoons of barley malt syrup 

add two cups bread flour and mix into a batter (about the same consistency as pancake batter)

cover and let rest overnight (room temp)

 

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Day two:

The batter will have risen and be full of bubbles.

Add 2 1/2 cups of bread flour, and a tbs of salt to your “batter.”

Using a dough hook attachment, kneed for about 8 mins in a stand mixer.

Place dough in a greased bowl, cover, and let proof until it doubles in size. 

 

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