My Ciabatta

Ingredients for 1 servings:

• 190 g wheat flour type 405 or ciabatta flour
• 120 g beer (pilsner or lager)
• 2 tsp sugar
• 1 tsp, leveled salt or chicken broth (strong bouillon)
• 2 tbsp olive oil
• 10 g dry yeast
• n. B. Flour for dusting

Instructions

Working time approx. 16 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 8 hours 51 minutes

A large-pored white bread with plenty of flavor. This recipe yields one 300g loaf.

Heat the beer to 30 degrees Celsius. Dissolve the sugar, salt, and yeast in it. Let the yeast activate for 10 minutes. Weigh the flour into a mixing bowl and mix it with the yeast starter to form a crumbly dough. Then knead in the olive oil and knead the dough for at least 12 minutes until smooth and shiny. Form a typical slipper, place it on a greased baking sheet, sprinkle with a little flour, and let it rise, covered, for about 8 hours at about 30 degrees Celsius. Preheat the oven to 200 degrees Celsius with a shallow plate filled with hot water (on the lowest setting) and bake the ciabatta on a medium heat with bottom heat for 35 minutes until light brown to brown. Use the ciabatta within 1-3 days. Note: Ciabatta is a term that primarily refers to the shape and is colloquially used to describe a worn-out slipper, a Latschen. Ciabatta dough typically requires a long cooking time of up to 12 hours (depending on the temperature), which it shares with a baguette. The bread’s large-pored structure is another characteristic, requiring flour with a high gluten content. The sugar ensures that the yeast finds sufficient food to create the pores. It is fully fermented after 8 hours. The long cooking time gives the ciabatta a typical, slightly sour flavor that a turbociabatta lacks.