Ciabatta

Ingredients for 3 servings:

• 22 g yeast, fresh
• 600 ml water, lukewarm
• 60 ml milk, lukewarm
• 350 g flour, type 405
• 500 g flour, type 550
• 2 tsp salt
• 45 ml olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

the result compensates for the effort

Pre-dough: 7g fresh yeast 175-200ml lukewarm water 350g wheat flour type 405 Mix the yeast with a little water until smooth. Sift the flour into a large bowl and mix with the yeast mixture until a firm dough is formed. Turn the pre-dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover with oiled cling film and leave to prove in a warm place for 12-15 hours until it has risen and begins to collapse. Dough: 15g fresh yeast 400ml lukewarm water 60ml lukewarm milk 500g flour type 550 salt and olive oil For the dough, mix the yeast with the water until smooth and gradually add the remaining ingredients, except for the salt and olive oil. Add the yeast mixture to the pre-dough and mix well. Add the salt and olive oil and process for at least 15 minutes. The very wet mixture is impossible to knead on a worktop. I let my K-Aid do it, and if by hand then in a large bowl. Leave the dough in a warm place, covered with lightly oiled cling film, for 1.5-2 hours. Flour three baking trays and carefully slide a third of the dough onto each baking tray using a spoon or spatula. Try not to punch down the dough. With floured hands, form it into three long loaves. Dust with flour and let rise for approx. 30 minutes. Preheat oven to 220°C. Bake each loaf for 25-30 minutes until golden brown. Let cool on a wire rack. TIP: Drain 115g of dried tomatoes in olive oil and stir in together with the olive oil last.