Ciabatta

Ingredients for 1 servings:

• 5 g yeast, fresh
• 350 g wheat flour
• 10 g yeast, fresh
• 5 tbsp milk
• 2 tbsp olive oil
• 20 g salt
• 550 g wheat flour
• Flour for the work surface
• oil
• semolina

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

Italian white bread

The day before, for the pre-dough, let the 5 g of yeast prove in 250 ml of lukewarm water for 10 minutes. Thoroughly stir in the flour. Cover and let rise. The next day, for the main dough, let the 10 g of yeast prove in the lukewarm milk for 10 minutes. Mix with 250 ml of lukewarm water, the oil and the pre-dough. Knead in the salt and flour. Knead vigorously on a floured surface for 2-3 minutes, oil and cover and let rise for 1.5 hours at room temperature until the dough is very airy and slightly sticky. Divide the dough into quarters, shape the quarters into logs and stretch them so that they are the width of a hand and 30 cm long. Place them seam-up on floured pieces of baking paper. Press down lightly several times with your fingers and cover with floured tea towels and let rise for 1.5-2 hours. Place a pizza stone (or terracotta brick) on a wire rack on the second oven shelf from the bottom and preheat the oven to 220 degrees Celsius (Gas Mark 3-4, fan-assisted oven not recommended). Sprinkle the pizza stone (or terracotta brick) with some semolina. Place two loaves of bread upside down on top. (Place the other two in the refrigerator.) Remove the paper. Pour 100 ml of water onto the oven floor and immediately close the door. Bake for 25 minutes. Allow to cool on wire racks. Bake the other two loaves in the same way.