Ciabatta (slightly Oblique)

Baking bread isn’t really my thing

1. I have already tried a few recipes for ciabatta and in the end it was never as successful as I wanted it to be. Knead and fold the dough, let it rise for hours, try to get a good result. That e.g. was a point – waiting for hours until the next step – I’m too impatient for that – and sometimes I just needed it faster, e.g. while grilling. Often I missed the beautiful holes that make a ciabatta, ergo – mostly not fluffy and I don’t even want to talk about uncomplicated. Searched further, tried and cursed.
2. Now I finally think – I have a recipe for a kind of ciabatta that I like too. Do not be surprised that it is so dark – that is wanted. The shape – well, I’m still working on it a bit. I don’t like the original rectangle that much anyway. So I made a kind of baguette / ciabatta out of it. Not nice but really good in taste – the structure is as I imagine it and (I like that so much, it even has a crust.

The dough = made by hand

1. We start by first dissolving the yeast and sugar in the lukewarm water in a large bowl.
2. Now add the remaining ingredients and mix everything well with a “wooden spoon” or as I did it by hand. Since we want to ensure that our ciabatta is convincing with its fluffiness, it is important that you beat the dough quite often against the wall of the bowl.

PLEASE-NO-ADDITIONAL-FLOUR-UNDERKNEAD

1. The dough needs to be a little sticky. Place the dough on a well-floured work surface and form a compact pile. This is now covered e.g. in a bowl, let rise for 60 minutes. It is important that you do not roll or fold the subsequently finished dough – this would completely destroy the fluffiness.
2. Take the dough out of the bowl after the PROOFING TIME and simply cut it in half on a floured surface and pull it into a ciabatta with your hands. I more or less shaped it. Place on a baking sheet lined with baking paper and bake in a preheated oven at 220 ° C O / U heat for 20-25 minutes. For the crust I wanted, it is important to spray water 2 to 3 times on the ciabatta during the baking time.

Sweet greetings from “Grandma Spoon” aka Biggi ♥