Ingredients for Ciabatta:
- 14 oz - 390 gr flour
- 1 cup - 2,4 dl lukewarm water
- 2 teaspoons dried yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
How to make Ciabatta:
Stir the yeast into the lukewarm water in a bowl; let stand until creamy, about 10 minutes.
Sift flour and salt in a large bowl.
Mix the yeast-mixture well with the rest of the lukewarm water and add to the sifted flour.
Knead the dough some minutes well till smooth.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. Dough will be sticky and full of air bubbles.
Turn dough out onto a well-floured work surface and cut in half.
Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
60 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). the oven to 220°C/425°F (fan oven 200°C/395°F).
Bake the ciabatta about 20 minutes
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