Ciabatta LowFat 30

Ingredients for 2 servings:

• 7 ½ g yeast, fresh
• 1 ½ tsp salt
• 375 g flour (wheat flour type 550, the baking starch)
• Flour , for the work surface
• 225 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

Rest time overnight

Dissolve about 5g of yeast in 150ml of lukewarm water. Put 300g of flour in a bowl. Add the yeast starter, mix everything well with a wooden spoon and then close the bowl. If necessary, add more water – but a tablespoon at a time!! Let the dough prove in the fridge for about 16 hours (ideally overnight). Dissolve the remaining yeast (2.5g) in 75ml of lukewarm water. Tear the yeast starter apart a little. Add the yeast starter, the remaining 100g of 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 come 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 again with your hands on a floured work surface and let it prove, covered, in a warm place for another 30 minutes. Divide the dough into two halves. Stretch the dough pieces slightly and place them on a baking sheet lined with parchment 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, covered, for about 30 minutes. Preheat the oven to 220°C (top and bottom heat). Bake the breads in the hot oven on the middle rack for about 35 minutes. Tip: I also place a bowl of water in here, but it’s not necessary. For fan-assisted baking, a baking temperature of 190-200°C is also sufficient.