The classic bread from Italy
A delicious and simple Italian bread from the Venetia region.
Amount
Ciabatta
Ingredients list
- 500 g pastry flour (soft / patent)
- 10 g salt
- 10 g fresh yeast
- 300 g water lukewarm
Directions
- Crush the yeast and dissolve it in the lukewarm water. Put the wheat flour in the mixing bowl of the stand mixer. Add the yeast mixture and the salt and let everything mix with the dough hook on low speed for at least 8 minutes until a nice smooth dough is formed.
- Now form into a ball and return to the bowl. Cover with a cloth and let rest for an hour at room temperature.
- Preheat the oven to 400°F/200°C top/bottom heat. Place an ovenproof dish filled with water in the oven.
- Cover a baking tray with baking paper and dust with flour. Roll out the dough on it in an oblong shape, creating the typical ciabatta shape.
- Finally, bake in the oven for about 20 – 25 minutes until it gets a nice golden brown and firm crust.
- Cool briefly before serving and enjoy lukewarm!Buon appetito!
Tip
For an even better result, let the dough rest covered in the refrigerator overnight or, better yet, for 24 hours. But do not forget to remove the dough from the refrigerator 2 to 3 hours before preparation. This will allow it to come to room temperature before processing.
Calories: 233kcal (12%)Carbohydrates: 47g (16%)Protein: 8.1g (16%)Fat: 1g (2%)
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