Ciabatta

Ingredients for 1 servings:

• 10 g yeast, fresh
• 2 tsp sugar
• 350 ml water, lukewarm
• 400 g wheat flour type 550
• Flour for working
• 60 g durum wheat semolina
• 1 tbsp olive oil
• 1 tsp salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 20 minutes

Anne’s Cooking School

1. Crumble the yeast into a bowl. 2. Whisk together the yeast, sugar, and 350 ml of lukewarm water. 3. Add the flour, semolina, oil, and salt and mix everything with a wooden spoon until you have a smooth, sticky dough. 4. Then beat the dough several times against the side of the bowl with the wooden spoon until light and fluffy. 5. Turn the dough out onto a well-floured baking tray. Sprinkle with a little flour. 6. Cover with a large bowl and let rise in a warm place for 1 hour. 7. Then flour the dough again. 8. Divide the dough in half with floured hands. 9. Carefully lift the halves onto a baking tray lined with baking paper. 10. Stretch it out with your hands into long loaves. Important: do not knead or fold the dough! Let it rise for another 15 minutes. 11. Bake the ciabatta breads in a hot oven at 220 degrees Celsius (fan oven 200 degrees Celsius) on the middle rack for 25-27 minutes. 12. During the baking time, spray the breads with water 2-3 times using a spray bottle. Let the breads cool on a wire rack. Tips: You can freeze the ciabatta bread. Then bake it for about 10 minutes at 150 degrees Celsius (fan oven 130 degrees Celsius). It tastes just like freshly baked. Alternatively, I like to knead 60g of roughly chopped walnuts, 60g of dried, diced apricots, and 1 1/2 teaspoons of roasted fennel seeds, crushed in a mortar, into the dough.