Ciabatta with garlic

Ingredients for 1 servings:

• 350 ml water
• 180 g whole wheat flour type 1700
• 400 g wheat flour type 550
• 25 ml olive oil
• 3 large garlic cloves
• 1 tbsp parsley
• 11 g salt
• 1 g yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 25 minutes; Total time approx. 18 hours 55 minutes

Cut the garlic cloves into small cubes, season with salt, and fry in olive oil until light brown. Let cool. Then knead all the ingredients for several minutes until you have a smooth dough. Let the dough rest in a bowl, covered, for about 16 to 20 hours (preferably overnight) at 18-20 degrees Celsius. Tip: I put a disposable shower cap over the bowl, for example. During the resting time, remove the dough ball from the bowl after about 4 hours and after about 12 hours, stretch it out, and fold it back together. You can also use a dough scraper to pull the dough around the bowl several times from the edge to the center. This improves the dough structure. After about 16 to 20 hours, remove the dough ball from the pan, divide it into two portions on a floured surface, and carefully roll or fold each one into a dough rope. Do not press too firmly so that the air remains in the dough. Let the strands rise under a cloth until they have doubled in size. Preheat the oven to 230 degrees Celsius using a baking sheet lined with baking paper or a pizza stone. Place the dough strands on the preheated baking sheet or pizza stone. If you have an oven with a steam burst, bake the bread at 200 degrees Celsius fan-assisted or 230 degrees Celsius top/bottom heat for about 25 minutes, with a steam burst at the beginning of the baking process. Otherwise, add 1 cup of water to a stainless steel bowl (not glass!) that was heated during preheating or to the hot oven floor and bake for about 25 minutes. When you tap the finished bread and it sounds hollow, it is baked through. The bread develops a subtle garlic flavor and is a delicious addition to a barbecue. It tastes good with regular butter as well as garlic butter. The dough needs time to develop flavor, so it is started the night before with very little yeast.