Making high hydration bread does not need to be difficult. We’ve done a couple 100% hydration breads in the past few months although they were sandwich loaves baked in bread tins. This time I decided to push the hydration of a freestanding bread. The method for making these ciabattas is a bit different to my regular ciabatta recipes. There is no need for a couche for final proofing and no messing around with floury surfaces when dividing.
Cold fermentation helps by maximizing the flavour and by making the dough easier to handle. A few folds and a night in the fridge is all it takes.

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