Potato Ciabatta

Ingredients for 2 servings:

• 1 kg flour
• 200 g mashed potato powder
• 1 tbsp salt
• 1 tbsp sugar
• 1 packet of dry yeast
• 1 liter of water
• some olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 10 minutes

the quantity is for 1 large or 2 small loaves

Mix flour, mashed potato flakes, salt, sugar, yeast, and water (it’s better to use a little less at first and add it gradually, as otherwise the dough might become too wet) until you have a smooth dough (using a hand mixer with a dough hook). Then knead it a little more by hand. The dough is perfect when it’s not sticky, but not too dry either. Leave the dough in a large, covered bowl in the refrigerator overnight. The next day, preheat the oven to 180°C (fan oven). Now form either two small loaves or one large loaf from the dough, but do not knead it any further! Brush the loaves with a little olive oil (the bread should have a nice shine, but not be swimming in oil). Place the oiled loaves on a baking sheet lined with baking paper. Bake in the preheated oven at 180°C (fan oven) for about 25 minutes, then reduce the temperature to 150°C (fan oven) and bake for another 25 minutes. Let the bread cool completely before slicing. You can also add dried tomatoes, finely chopped olives or fried onions to the dough.