Breads & doughs
Italian ciabatta
Ciabatta with airy crumb and thin crust in the Italian style.
VegetarianVegan
Ingredients
- 500 g strong bread flour
- 375 g warm water
- 5 g fresh yeast
- 10 g salt
- 1 tablespoon olive oil
Step-by-step
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- Put the water and yeast in the mixing bowl and set 1 min/37°C/speed 2.
- Add the flour, salt and oil and mix 20 sec/speed 6.
- Knead 3 min/closed bowl/dough mode.
- Let the very wet dough rise in a covered bowl for 3 hours with folds every 45 min.
- Turn the dough out carefully onto a heavily floured worktop.
- Divide into two rectangles without degassing.
- Transfer the ciabattas to baking paper dusted with flour.
- Let them rest another 30 min.
- Bake with steam in a preheated oven at 240°C for 25 min until golden.
- Let cool on a rack.
Tips
- Handle the dough with plenty of flour because it is very sticky.
- The folds during rising give strength and large holes.
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