Homemade ciabatta bread with an airy dough
For this wonderful Italian ciabatta bread with its thin crust and airy dough, you should have enough patience. But the result is definitely worth it! Bruschettas and sandwiches are perfect with it and taste delicious. This recipe is quite simple, despite the long preparation time.
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- 150 ml water
- 150 g flour
- 1 pinch yeast dry
- 350 g flour + some for sprinkling
- 215 ml water
- ¼ tsp yeast dry
- ½ tsp salt
Prepare the sourdough
- Mix warm water in a bowl with the flour and a pinch of yeast.
- Cover mixture with plastic wrap and let stand overnight at room temperature.
Prepare main dough
- Add flour, warm water, yeast and salt to the sourdough.
- Knead the whole thing into a soft and slightly sticky dough.
- Place in a clean bowl, cover with a towel and let rise in a warm place for about 1½ hours.
- Then sprinkle the dough with the flour and, without kneading it, fold it twice in the middle.
- Divide dough into two portions and shape into rectangular patties.
- Line baking pans with baking paper.
- Place dough in the molds, cover with a towel and let stand in a warm place for 20 minutes.
- Preheat oven to 220 °C.
- Bake the ciabattas in the preheated oven for 35-45 minutes, until golden brown.
- Serve homemade ciabatta bread warm with a spread or with other dishes.
While the dough is rising, make sure the room is free of drafts. The bowl can be placed, for example, next to the heater or in a warm, turned-off oven.
- Cling film
- Baking pans
- Pastry roller
Calories: 456kcalCarbohydrates: 95gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 298mgPotassium: 137mgFiber: 3gSugar: 1gCalcium: 22mgIron: 6mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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