Ciabatta

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 500 ml of ice-cold water. Mix 600 g flour and salt and add to the yeast water. Add olive oil and mix everything quickly with a wooden spoon to a soft dough. Then stir another 100 g flour into the dough. Put the dough into a bowl at least twice as big, seal it airtight and leave it in the fridge overnight

2. 2

   The next day, let the dough stand at room temperature for about 30 minutes. Wash the thyme and rosemary, shake dry and pluck into pieces

3. 3

   Place the well-risen soft dough on a well floured work surface and cut in half (do not knead the dough, so that the air remains in the dough!) Form 2 narrow loaves of bread about 30 cm long with plenty of flour. Place them on a baking tray (32 x 39 cm) lined with baking paper. Spread the herbs on the breads and press lightly. Leave to rise for another 10-15 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 40 minutes. Let cool down on a grill

4. 4

   waiting time approx. 12 3/4 hours

Nutrition Facts

KCAL
80 kcal

CARBS
17 g

FATS
1 g

PROTEINS
2 g