Sourdough Ciabatta buns

• Vegetarian

• Baking & Spices

  • 3 tsp Active dry yeast
  • 1 Buns dough
  • 6 cups Flour
  • 3 tsp Salt
  • 2 tsp Sugar
  • 1/2 tsp Yeast, dry

• Oils & Vinegars

  • 4 tbsp Oil

• Liquids

  • 2 1/2 cup Water

Found on soulkitchenrecipes.com

Ingredients

• 3 cups All-Purpose Flour
• 2 cup water
• ½ tsp dry yeast dissolved in 2 tsp warm water
• Buns dough
• 3 tsp active dry yeast dissolved in 2 tbsp warm water
• 3 cups All-Purpose Flour
• 3 tsp. salt
• 2 tsp. sugar
• ½–2/3 cup water
• 4 tbsp oil

Directions

• In a small bowl, mix the biga ingredients until well combined. Cover and let the biga dough rest overnight, or for up to 12 hours. It will expand and become bubbly.
• Place the flour, yeast, salt and sugar in a mixing bowl. Add oil, water and the biga starter and mix the dough till all flour is absorbed. The dough will be slightly sticky and soft. If it’s feels tough and stiff, add more water to soften.
• Transfer the dough to a lightly floured surface. Knead the dough, adding flour as needed, until is smooth and forms a more cohesive ball. Place in a greased bowl that is twice as large as the ball of dough. Cover with kitchen towel or plastic wrap it and leave it in warm place until doubled in size, about 1 ½ hours.
• Midway the rising period, gently deflate the dough and turn it over in the bowl.
• Transfer dough to a floured work surface and gently divide into 10 equal pieces. Shape the dough into a ball and transfer to a baking sheet.
• Cover loosely with plastic wrap and let the buns rise at room temperature until doubled in size, about 1 hour.
• Spray the buns very heavily with water, dust them lightly with flour and using a sharp knife make 2-3 diagonal cuts on the surface.
• Preheated the oven to 425°F and bake for 25–30 minutes, or until theyre golden brown.
• Transfer the buns to a cooling rack and cool for at least 1 hour before slicing or serving.