Zutaten für Italian Ciabatta
- Unbleached All Purpose Flour
- 300g lukewarm water
- Instant Yeast
- 10g salt
- Sugar
- Nonfat Dry Milk Powder
- Olive Oil
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Zubereitung von Italian Ciabatta
- In a large bowl, combine 100g strong bread flour and 50g water. Mix until a shaggy dough forms. Cover and let it ferment at room temperature for 4-6 hours or until doubled in size (this is your biga).
- In a separate bowl, combine 350g strong bread flour, 10g salt, 5g instant dry yeast and 250g of lukewarm water.
- Add the biga to the flour mixture and knead for 8-10 minutes until the dough is smooth and elastic.
- Lightly oil a large bowl and place the dough into it, turning to coat. Cover and let rise for 2-3 hours, or until doubled.
- Gently turn the dough out onto a lightly floured surface and shape it into a rough rectangle or oval.
- Place the dough on a parchment-lined baking sheet or in a preheated romanetopf clay pot.
- Cover and let rise for another 30-45 minutes.
- Preheat your oven to 450°F (232°C) with the baking sheet/romanetopf inside for at least 30 minutes before adding the dough.
- For the traditional method, bake for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom. For the romanetopf method, bake covered for 20 minutes, then uncover and bake for another 10-15 minutes.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
18g
Fat
10g
Carbs
49g
