Airy ciabatta

Ingredients for 1 servings:

• 200 ml water, lukewarm
• 400 g Flour Type 405
• 10 g fresh yeast
• 15 g fresh yeast
• 340 ml water, lukewarm
• 60 ml milk, lukewarm
• 500 g Flour Type 550
• 50 ml olive oil
• 17 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 30 minutes; Total time approx. 15 hours

With pre-dough

For the pre-dough, knead all ingredients thoroughly in a large bowl. Let the pre-dough rise for at least 10 hours, so it’s best to make it the day before. Mix the yeast for the main dough with the water and milk and let it stand briefly, then add the flour and knead everything thoroughly. Knead in the well-risen pre-dough and only add the salt and olive oil at the end. If the dough is still sticky or doesn’t come away from the mixing bowl easily, add more flour. Form the dough into 2 to 3 smaller loaves and place them in floured proving baskets or on a baking sheet lined with baking paper. Dust lightly with flour again and let rise for another hour. Preheat the oven to 180°C to 200°C fan/convection oven and, if desired, place a small bowl of water in the bottom of the oven. Bake the loaves for 15 to 25 minutes, depending on their size. Let the bread cool for at least 30 minutes after baking.