Ciabatta

Ingredients for 1 servings:

• 150 g wheat flour, 550
• 140 ml water
• 1 ½ g yeast
• 350 g wheat flour, 550
• 160 ml water
• 6 g yeast
• 10 g salt
• 15 ml olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 45 minutes

for 2 loaves of bread

Prepare a starter dough from 150 g of wheat flour, 140 ml of water, and 1 1/2 g of yeast. Cover with plastic wrap and let stand at room temperature for 12-16 hours. The next day, knead the starter dough and all the remaining ingredients vigorously for 8-10 minutes. Oil the dough and let it rise for 45 minutes, covered with plastic wrap. Then fold the dough three times, 45 minutes apart, with the top side down. Cover the dough again with plastic wrap before each resting period. Then place the dough in a bed of flour and divide it into two loaves. Do not knead again; only gently stretch into shape if necessary. Place the two pieces of dough on a baking sheet and, covered with plastic wrap, let it rise for another 90 minutes. Preheat the oven to 230°C and insert the baking sheet. Pour approximately 30 ml of water onto the bottom of the oven, close the door, and turn off the oven. Wait 2 minutes and then turn the oven back on. Bake at 230°C for 30 minutes.