Ciabatta

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 15 g fresh yeast
  • 350 g + some flour (type 405)
  • 450 g Flour (Type 550)
  • 5 TABLESPOONS good olive oil
  • 7-10 Tbsp Salt
  • 75 g black olives (pitted)
  • baking paper

Directions

  1. 1

    For the pre-dough, dissolve 5 g yeast in 200 ml lukewarm water. Put 350 g flour (type 405) into a mixing bowl. Add yeast water. Knead with the kneading hooks of the mixer at medium speed for 2-3 minutes (see

  2. 2

    Figure 1). Cover and leave to rise for 15-18 hours at room temperature (approx. 20°C) in a place protected from draughts.

  3. 3

    Dissolve 10 g yeast in 350 ml lukewarm water. Put 450 g flour (type 550) into a mixing bowl. Add pre-dough, yeast water, oil and 2 teaspoons salt. Knead with the dough hooks of the mixer on medium speed for about 5 minutes.

  4. 4

    Cut the dough in half. Coarsely chop the olives and knead them with floured hands under one half of the dough. Cover both halves of the dough in a bowl and leave to rise for about 1 1/2 hours.

  5. 5

    In the meantime, line two baking trays with baking paper. Dust the work surface generously with flour. Form both doughs one after the other on the work surface loosely into 1 loaf of bread each (approx. 50 cm long).

  6. 6

    Cut in half with the dough card. Place 2 loaves of bread on each baking tray. Cover with a tea towel (see fig. 3) and leave to rise for about 45 minutes.

  7. 7

    Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Dust the breads with flour. Bake them one after the other in a hot oven for 15-20 minutes until light brown. (If the breads sound hollow when you knock on the bottom, they are ready). Remove the ciabattas and let them cool down.

Nutrition Facts

KCAL
50 kcal
CARBS
9 g
FATS
1 g
PROTEINS
1 g