Ciabatta

Since this dough has to rest for at least 16 hours, it is advisable to prepare it the evening before the baking day (e.g. around 5:00 p.m.). Then you can start further processing the following morning (around 10:00). First, however, dissolve the 5 g yeast in lukewarm water in a sealable bowl and knead in the flour until a smooth dough is formed. Then close the bowl tightly, store it at room temperature and "forget" it until the next day.

A food processor is ideal for further processing, as the following dough has to be kneaded for 10 minutes. Otherwise, some stamina is required here. Now again - but right now in the mixing bowl - dissolve the yeast in the lukewarm water. Then add all the other ingredients including the pre-dough and start kneading. At first a little cautiously and then at full speed. After the above 10 minutes have expired, close the bowl tightly again and place in a warm place for 2 hours. The oven is ideally suited for this only with the lamp switched on.

In the meantime, line the tray with baking paper or foil and sprinkle very heavily with flour. After the 2 hours resting time, the dough has risen very blisteringly, seems almost too soft, but it has to be that way. It must not be kneaded any more, but must be placed on the heavily floured surface on the sheet. It runs wide there immediately. Now separate the dough mass with a dough scraper dipped in flour and use it to push it into 2 elongated strands. These then have to rest for another hour. If they always run a little wide, simply re-shape something again and again with the floured slider.

In the meantime, preheat the oven to 230 ° O / bottom heat. The baking time is then 25 minutes.