Chabata Bread

From a YouTube video Watch the original

Ingredients

• Water
• Fresh yeast (5 grams)
• Bread flour (15% protein)
• Olive oil
• Fine sea salt

Instructions

1. Prepare the ferment by mixing water, fresh yeast, and bread flour to form a rough dough. Let it ferment at room temperature for 18-24 hours.
2. Combine water, ferment, flour, and olive oil in a mixer. Mix on low speed until well blended, then increase to medium speed for 1-2 minutes.
3. Add salt and mix until the dough comes together. Check for dough strength.
4. Rest the dough for 45 minutes, then fold it to reinforce strength. Repeat this process every 45 minutes.
5. Shape the dough into loaves, cover with flour, and let rest for 45 minutes.
6. Preheat the oven with a baking stone to 260°C. Place the loaves on a peel, stretch gently, and bake for 8-9 minutes with steam.
7. Reduce the oven temperature to 250°C and continue baking until golden brown.
8. Optional: Use the dough to make Chabata rolls or a pizza bread variation with toppings like roasted garlic, tomato sauce, cheese, and herbs. Bake as desired.

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