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