Ciabattini

Ingredients for 1 servings:

• 350 g flour for ciabatta, alternatively wheat flour type 405
• 230 g water, lukewarm
• 15 g dry yeast
• 3 tsp, levelled sugar, fine, white
• 2 tsp, leveled salt, or chicken broth powder, for more flavor
• 20 g extra virgin olive oil
• n. B. Flour for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 35 minutes; Total time approx. 10 hours 55 minutes

8 small rolls in typical ciabatta shape and the right ciabatta dough

Dissolve the dried yeast, sugar, salt, or chicken stock in lukewarm water. Using a food processor, knead the dough with the flour until it initially forms a crumbly dough. Then add the olive oil and let it knead for at least 15 minutes to release the gluten. Cover with a damp cloth and let it rise in a warm place for 4 to 5 hours. Knead for 10 minutes, then cover and let it rise for 4 to 5 hours. Don’t knead the dough again; instead, use a wet spoon to scoop out about 1/8 of the dough’s weight and drop it onto a baking sheet lined with parchment paper. With a little practice, this will go very quickly. Leave enough space between the ciabattini. Sprinkle with flour, if desired. Cover again and let it rise for 1 hour. Bake in an oven preheated to 200°C (top/bottom heat) for 30-45 minutes until light brown. Enjoy the warm ciabattini for breakfast or as a side dish. Note: I prefer a ciabatta dough version with olive oil, as it tastes significantly better than the oil-free version. I like to use ciabatta as a base for bruschetta, as an appetizer, or as a snack. The word ciabatta means slipper or clog, so it describes a shape. The dough is traditionally a slowly fermenting white bread dough, which is quite runny, like spaetzle dough. The original production takes time. Ten hours or more are normal to achieve the typical flavor. Ciabatta that has been matured for a shorter time will have the shape, but not the flavor. The amount of oil added has been reduced over time from 22% of the flour weight to zero. When using fresh yeast, it is recommended to work with a pre-dough.