Ciabatta with wheat sourdough

Ingredients for 2 servings:

• 100 g sourdough, wheat
• 250 g flour, T 550
• 30 g corn semolina
• 30 g semolina, durum wheat
• 6 g salt
• 5 g margarine
• 4 g yeast
• 250 g water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 17 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 18 hours 30 minutes

airy and delicious

Combine all ingredients and form a dough. Knead this dough thoroughly – ideally with a dough scraper, as it is very soft. Refrigerate the dough overnight. The next morning, allow the dough to acclimatize for about 30 minutes and then fold once on all sides. Cover the dough with plastic wrap and leave it for 2 hours. Repeat the folding, covering, and 2-hour resting process. If you then carefully tip the dough onto a heavily floured work surface, the dough will resemble a lunar landscape. Now flour the top of the dough, divide it into 2 pieces using a dough scraper, and lift both pieces onto a baking sheet lined with baking paper using two dough scrapers. Cover the dough pieces with plastic wrap and let them rest for another 1 hour. Now bake them in a preheated oven at 250°C with plenty of steam for 20 minutes. After 20 minutes, open the oven to release the steam, close the oven again, turn the oven off, and use the residual heat for another 20 minutes.