Ruch Flour Ciabatta

Autolysis dough preparation

1. First put the water and then the flour in a bowl. Mix / knead for 3 minutes on the lowest setting and let stand covered for 30 minutes. During this time the dough already gains enormous elasticity. The gluten strands form a stable framework.

Main dough preparation

1. 1. Add the yeast, olive oil and salt to the autolysis dough and knead on a low level for 5 minutes. Allow the water from the main dough to work in drop by drop over the next 10 minutes. The dough is very soft at the end and only comes off the edge of the bowl. The water absorption capacity of each flour is different. Therefore, it may be that less or even more water is needed to achieve the dough consistency described.
2. 2. Let the dough rest for 2 hours at room temperature, during this time fold it 3 to 4 times with your wet hand, so it will gain further elasticity. Always cover well in between.
3. 3. Leave the dough to mature directly in the bowl – alternatively in a lightly oiled dough pan – and cover it well in the refrigerator for 24 to 36 hours at around 6 ° C. After this time the dough is intensely blistered.
4. 4. Carefully “turn” the dough onto the well-floured work surface, then also flour the top well and pull it apart into a rectangle with the help of the dough card and / or your hands. Degas the dough as little as possible, so fold it gently so that the air bubbles are retained.
5. 5. Let the dough rise for another 30 minutes on baking paper with the shot down. Bake in the very well preheated oven for 10 minutes at 250 ° C top / bottom heat with steam. After 10 minutes, open the oven door to let off the steam. Bake for another 10-15 minutes at 220 ° C.