How To Make Roasted Garlic Ciabatta
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What you'll need
4.5 cups
Flour (AP)
1.5 cups
Warm Water
2 TBSP
Olive Oil
2 tsp
Salt
1 tsp
Yeast
1 bulb
Roasted Garlic
2 tsp
Fennel Seed
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Roast a whole bulb of garlic with olive oil and fennel seeds at 400F for 45 minutes in the oven.
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Add the roasted garlic cloves to olive oil.
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Add all the ingredients to a large bowl or bucket.
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Mix until a shaggy dough forms.
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Fold the dough every 30 mins for 3 hours.
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Folding is a kneading technique that develops gluten strands which give your dough structure.
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To fold, grab a corner of the dough and stretch it up over the center. Repeat with all the edges.
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Your dough before folding.
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Your dough after 6 sets of folds. Notice how much smoother and stronger it looks.
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Turn the dough out onto a generously floured countertop and gently stretch into a rectangle shape.
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Use a bench scraper to divide the dough down the middle, lengthwise. Stop here for 2 long loaves.
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To make rolls, cut the long loaves into four smaller pieces.
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Transfer loaves to parchment paper. Flip them over before placing them down to get the floury crust.
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Slide the loaves onto a preheated baking stone using the back of a sheet pan.
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Adjust them by using tongs to move the parchment paper as needed.
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Bake for 20-22 mins at 450F.
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