Name: Ciabatta Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g Manitoba flour (for the first dough); 300 g Water (for the first dough); 18 g Fresh brewer's yeast (for the first dough); 200 g 00 flour (for the second dough); 80 g Water (for the second dough); 10 g Honey (for the second dough); 15 g Salt (for the second dough); q.s. Semolina flour (for shaping the loaves)

Yield: 6 servings

Total time: 4 h 45 min

Preparation time: 20 min

Waiting time: 4 h

Cooking time: 25 min

Difficulty:

Cost:

Tools: Bowl, Oven, Baking tray

Weight per serving: 160 g

Energy: 305 Kcal

Carbohydrates: 65 g

Fats: 1 g

Proteins: 11 g

Skiing: 45 min

Allergens: Gluten

Diet: Vegetarian, Lactose-free, Low-calorie

Pairing: Light beer

Occasion: Lunch fast

Ingredients

Portions for 6 servings

6

For the first dough

Manitoba flour

300 g

Water

300 g

Fresh brewer's yeast

18 g

For the second dough

00 flour

200 g

Water

80 g

Honey

10 g

Salt

15 g

For shaping the loaves

Semolina flour

q.s.

Directions

It takes 9 steps in 4 h 45 min

1

Let's prepare the first dough (poolish) by placing the Manitoba flour, yeast, and water in a bowl and mixing until it becomes a very liquid and smooth dough

2

Let it rise for one hour, covered with plastic wrap, in the turned-off oven

Tip: If it's winter and the room temperature is not around 24 degrees, turn on the oven light just to slightly warm the inside

3

After the first dough has risen, add the other flour, water, honey, and finally the salt, then knead until the mixture is very soft and lump-free

4

Let the dough rise for another hour, covered with plastic wrap, again in the turned-off oven

5

Spread the dough on a cutting board generously floured with semolina flour, gently press it down, and fold it over itself a couple of times

6

Cut the dough into rectangular shapes, even irregular ones, and place them spaced apart on a baking sheet lined with parchment paper

7

Dust the surface of the loaves with semolina flour, cover them with a cloth, and let them rise for another two hours

8

Preheat the oven, placing a small pot of water at the bottom to keep it humid

9

Bake the loaves at 240 degrees for 10 minutes, then lower the temperature to 200 degrees and continue baking for another 10 minutes. Finally, bake for another 3 minutes at 200 degrees with the oven door slightly open