Ciabatta

Ingredients for 1 servings:

• 200 g flour
• 200 ml water, warm
• 2 g yeast, fresh (actually 2 g yeast is completely sufficient.)
• 400 g semolina (durum wheat semolina)
• 200 ml water, warm
• 1 tsp malt (homemade, baking malt or Caro with 100% barley malt)
• 2 tsp salt
• 6 g yeast, fresh
• 50 ml water, warm
• 3 tbsp olive oil, to taste
• Flour for underlaying and sprinkling

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

very Italian

First, make the pre-dough: Dissolve the yeast in the water, add the flour, and beat vigorously until you have a smooth dough. Cover and let it rise in the refrigerator overnight, then remove it in the morning and let it rise for a few more hours at room temperature. The very soft pre-dough will be full of bubbles and visibly risen. To begin further processing, heat the baking stone in the oven to its highest setting and heat it for at least an hour and a half. Meanwhile, add the durum wheat semolina, water, malt*, and salt to the pre-dough and mix well. Dissolve the yeast in the remaining water and add it. Stir vigorously and beat until you have a smooth, smooth dough. Add a little oil and beat vigorously again. Let it rest in the bowl for about 30-40 minutes (the very soft dough should visibly rise). Then, using a dough scraper, turn the dough out onto a well-floured board. Work very carefully and don’t break any trapped air bubbles! Use a dough scraper to cut off suitable pieces and let them rise on a well-floured board or cloth, lightly covered, for another 50 minutes. Then, using a spatula, transfer the ciabatta to the baking stone and bake for about 15 minutes. Spray with water (spray bottle) at the beginning and every 3-4 minutes. Don’t let it get too brown. If the ciabatta is brown on the outside but still too soft on the inside, you can remove it, turn off the oven, and bake it for another 5 minutes after 10 minutes (not necessary with my baking stone). The crust will be thin, elastic, and crispy, while the inside is tender and moist. The ciabatta can also be frozen fresh and easily reheated when needed. *Instructions for making your own malt can be found in the baking forum. I have never made it myself, but some users recommend it. In the list of ingredients, I want to indicate that if you have homemade malt, you can of course use it for the ciabatta.