Wholemeal ciabatta with autolyse dough

Ingredients for 1 servings:

• 500 g rye flour
• 350 g water
• 25 g olive oil
• 10 g salt
• 3 g fresh yeast
• 80 g water
• Flour for the work surface and for working

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 13 hours; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 13 hours 55 minutes

suitable for grilling

For the autolyse dough, add the water and then the flour to a bowl. Mix or knead on the lowest setting for 3 minutes and let stand, covered, for 30 minutes. During this time, the dough will gain enormous elasticity. The gluten strands form a stable structure. Add the yeast, olive oil, and salt to the autolyse dough and knead on low setting for 5 minutes. Over the next 10 minutes, gradually add the water for the main dough. The dough will be very soft in the end and will only pull away from the sides of the bowl. The water absorption capacity of each flour varies. Therefore, less or more water may be needed to achieve the described dough consistency. Let the dough rest for 2 hours at room temperature. During this time, fold it 3-4 times with a wet hand to further increase its elasticity. Cover it well in between each kneading. Cover the dough directly in the bowl (or alternatively, in a lightly oiled dough tray) and let it rise in the refrigerator for 24-36 hours at around 6°C. After this time, the dough will be heavily bubbled. Carefully turn the dough out onto a well-floured work surface, then flour the top well and stretch it out into a rectangle using a dough scraper and/or your hands. Degas the dough as little as possible, i.e. fold it gently so that the air bubbles are retained. Let the dough rise for another 30 minutes with the top facing down on baking paper. Bake in a very well preheated oven at 250°C (top/bottom heat) with steam. After 10 minutes, open the oven door to release the steam. Bake for a further 10-15 minutes at 220°C (428°F).