John Myers
Contents
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Ingredients
- 500 g Wheat flour type 405
- 1 packet Dry yeast
- 1 tsp Salt
- 280 ml Lukewarm water
- 40 ml Low fat milk
- 1 tbsp Extra virgin olive oil
Instructions
- Mix the flour with the dry yeast and salt. Allow the lukewarm water and the lukewarm milk to run in slowly and work them into a smooth dough with the dough hook of the food processor. The dough should come off the edge of the bowl easily.
- Remove the dough, dust the work surface with flour and knead again vigorously with your hands.
- Then put the dough back in the bowl and cover it (I like to use the "Peng bowl from Tupper") and let it rise in the oven at 50 ° C top-bottom heat until the volume doubles. Depending on the bowl, this can be up to Take 1 hour.
- Knead the dough again and form small cubes. Place the small cubes on a baking sheet lined with baking paper, cover with a cloth and let rise for another 20 minutes.
- In the meantime, preheat the oven to 230 ° C top and bottom heat. Place an ovenproof bowl with hot water on the bottom rail. Slide the tray into the middle rail. Bake for 7 minutes at 230 °, then turn the oven down to 180 ° and bake for another 15 - 20 minutes.
- The ciabatta cubes should sound hollow when you knock on them ... done ... and these particles were served with the stew, while still warm 🙂
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 42.4gProtein: 6.4gFat: 3.5g
