My yogurt ciabatta

Ingredients for 1 servings:

• 130 g yogurt (drinking yogurt)
• 2 tsp sugar, fine
• 1 tsp, leveled salt
• 10 g dry yeast
• 190 g wheat flour type 405
• 3 tbsp extra virgin olive oil
• n. B. Flour for dusting
• n. B. Grease for the sheet

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 8 hours 55 minutes

A large-pored white bread with a slightly sour yogurt flavor. This recipe yields approximately 300 g of bread.

Heat the weighed yogurt to 30°C. Dissolve the sugar, salt, and yeast in it. Let the yeast activate for 10 minutes. Weigh the flour into a mixing bowl and mix it with the yeast starter to form a crumbly dough. Then knead in 2 tablespoons of olive oil and knead the dough for at least 12 minutes until smooth and glossy. Form a typical slipper, place it on a greased baking sheet, brush with the remaining olive oil and sprinkle with a little flour, and let it rise, covered, for about 8 hours at about 30°C. Preheat the oven to 200°C (top/bottom heat) (with a flat plate filled with hot water on the lowest rack). Bake the ciabatta on the middle rack with bottom heat for 35 minutes until light brown to brown. After 10 minutes, reduce the heat to 180°C. Use the ciabatta within 1-3 days. Note: Ciabatta is a term that primarily refers to its shape and, colloquially, refers to a worn-out slipper. Ciabatta dough typically requires a long cooking time of up to 12 hours (depending on the temperature), which it shares with baguettes. The large-pored bread structure is another characteristic and requires flour with a high gluten content. The sugar ensures that the yeast finds sufficient food to create the pores. It is fully fermented after 8 hours. The long cooking time gives the ciabatta a typical, slightly sour flavor that a turbo ciabatta lacks.