Ciabatta bread Low Fat 30

Ingredients for 1 servings:

• 15 g yeast
• 3 tsp salt
• 750 g flour, type 550
• some flour for the work surface

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

a bit complicated, but very tasty

Preparation time: 30 minutes if all goes well, otherwise a little longer. Cooling time: overnight. Resting time: approx. 1 1/2 hours. Baking time: approx. 70 minutes. Dissolve about 10g of yeast in 300ml of lukewarm water. Put 600g of flour in a bowl. Add the yeast starter, mix everything well with a wooden spoon and close the bowl. Let the dough prove in the refrigerator for about 16 hours (ideally overnight). Dissolve the remaining yeast in 150ml of lukewarm water. Tear the dough apart slightly. Add the yeast starter, the remaining flour and the salt to the dough and knead everything in the bowl with your hands for about 10 minutes. The dough will be quite moist at first, but will then become increasingly elastic and will pull away from the sides of the bowl. Cover the dough and let it prove in a warm place for about 30 minutes. Then knead the dough briefly again with your hands on a floured work surface and let it prove in a warm place for another 30 minutes. Divide the dough into two halves. Stretch the dough pieces slightly and place them on two baking sheets lined with baking paper. Dust the dough with flour and stretch it slightly again with your hands, press it down lightly with your fingertips, and let it rise for another 30 minutes. Preheat the oven to 220°C. Bake the loaves one after the other in the hot oven on the middle rack for about 35 minutes each. The calories listed below are for one whole loaf. Per loaf: approx. 1270 kcal, 134 g carbohydrates, 4 g fat, 2% fat calories.