Four small ciabatta for bruschetta

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 100 g water, lukewarm
• 1 tsp chicken broth powder
• 1 tbsp sugar, fine
• 1 tbsp dry yeast
• 1 tbsp extra virgin olive oil
• n. B. Flour for hands and work surface
• 1 tbsp extra virgin olive oil for brushing the ciabatto

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 35 minutes; Total time approx. 18 hours 50 minutes

Knead the ingredients into a smooth dough. Cover and let rise in a warm place for 8-12 hours, covered with a damp cloth. The long rising time releases water, making the dough supple and soft. Meanwhile, line a baking sheet with baking paper. Knead the risen dough for 2 minutes, then form 4 equal-weight loaves and place on the baking sheet. Brush with olive oil. Let the ciabatta rise for another 4-6 hours. Preheat the oven to 220°C (bottom heat). Half-fill a shallow, heat-resistant dish with hot water and place on the lowest shelf. Bake the ciabatta on the middle rack for 30-35 minutes. Remove from the oven, let cool, and consume within 4 days. More flavorful and with larger pores than baguettes, these ciabatta loaves are ideal for a proper bruschetta.