Method
6 steps
01
Combine the chia seeds and 120g of water. Let it soak for 1 hour.
02
Prepare your ciabatta dough by autolysing the flour with 350g of water. Incorporate the levain, salt, olive oil, and the remaining 50g of bassinage water.
03
During the folding stage, add the soaked chia seeds to the dough. Make sure to mix them in thoroughly.
04
Complete your bulk fermentation and folding schedule until the dough is strong and airy.
05
Turn the dough out onto a generously floured surface and divide it into 4 equal portions.
06
Shape the pieces into ciabatta loaves, proof them, and bake in a preheated oven with steam until deeply browned and crisp.
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