Fresh from the oven Ciabatta

Name: Fresh from the oven Ciabatta
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 100 g + 400 g flour; 1 package Dry yeast; 1 1/2 TSP. Sugar; 2-2 1/2 TEASPOONS Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp abundant flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 1

100 g + 400 g flour
1 package Dry yeast
1 1/2 TSP. Sugar
2-2 1/2 TEASPOONS Salt
2 TABLESPOONS Olive oil
7-10 Tbsp abundant flour
baking paper

Directions

1
Mix 100 g flour, yeast, sugar and salt in a bowl. Add 75 ml cold water and stir until smooth. Cover and leave to rise in a warm place for about 1 1/2 hours.
2
Add 400 g flour and 325 ml cold water to the predough. Knead everything with the dough hooks of the hand mixer to a smooth dough. Sprinkle with oil and leave to rise overnight at room temperature, covered.
3
Line baking tray with baking paper. Dust the working surface thickly with flour. Put half of the dough (caution, it is very soft) on top and press carefully to form a rectangle (approx. 26 x 28 cm). Fold both long sides to the middle using a dough card and carefully place the bread on the baking tray.
4
Form the second half of the dough into bread in the same way and place it on the same baking tray. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 20-25 minutes. Let the ciabatta cool down.