Housewife's Ciabatta

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 100 g soft wheat semolina
• 2 tbsp olive oil
• 1 packet of dry yeast
• 2 tsp salt
• 1 ½ tsp honey
• 1 tsp wheat sourdough, alternatively apple sauce and a little less honey
• 100 ml milk, lukewarm
• 200 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Combine all ingredients except the liquid in a large bowl. Slowly mix in the milk and water with a dough hook until a smooth dough forms. You may need more or less liquid. Let the dough rise for at least an hour in a warm place, covered with a kitchen towel. I like to preheat the oven to 50°C, turn it off, and then place the bowl in the bowl. Then knead the dough thoroughly with your hands, using your thumbs to force air into the dough and fold the dough several times. If the dough is too sticky, add a little more flour. Shape the dough into an oblong loaf, place it on a baking sheet, and dust with flour. Let the dough rise for another 15 minutes. Meanwhile, preheat the oven to 180°C (top/bottom heat) and place a cup of water on the bottom. Bake the bread for about 35-40 minutes, covering it with baking paper if it browns too quickly. The ciabatta is ideal lightly toasted as a side dish to Mediterranean vegetables or simply as sandwich bread.