Ciabattino with sourdough flour

Ingredients for 1 servings:

• 240 g wheat flour type 405
• 40 g flour (sourdough flour made from wheat flour)
• 165 g water, lukewarm
• 6 g salt or chicken stock powder
• 12 g dry yeast
• 2 tsp, leveled sugar
• 3 tbsp extra virgin olive oil
• n. B. Flour for processing
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 55 minutes

The sourdough flour results in shorter cooking times. This recipe yields 6 ciabatto loaves.

Knead the ingredients into a smooth, slightly shiny dough. Cover and let rise in a warm place for 4 hours. Meanwhile, line a baking tray with baking paper. Knead the expanded dough for 2 minutes. Form into 6 equal-weight loaves and dust with a little flour. Let the raw ciabatta bread rise for another 4 hours. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Half-fill a shallow, heat-resistant dish with hot water and place on the lowest shelf. Bake the ciabatta bread on the middle rack for 30-35 minutes. Remove from the oven and let cool, then consume within 5 days. Note on the photo: I left the ciabatta bread in the cooling oven, and the darker color was intentional. I love bread with a firm crust that doesn’t look like a limp sock. The pore size you get is an indication of a lack of gluten in the flour. For a proper ciabatta, it should be about twice this size. Well, the flour I can buy isn’t as good as ciabatta flour. But they still taste good!