Quick and easy Ciabatta Bread

Ingredients:

• 500 g All-purpose flour
• 12 g Salt
• 4 g Sugar
• 21 g Yeast – Fresh
• 350 g Water
• 40 g Olive oil
• 0,5-1 g Dried basil (if u like)
• 0,5-1 g Dried oregano (if u like)
• This recipe will yield two ciabatta loaves of about 450 g each

1. Autolyse

• 500 g All-purpose flour
• 350 g Water – 20-22°C (68-71,6°F)
• 21 g Yeast – Fresh
• Mix the ingredients above together with a sturdy spoon in a big bowl that you plan to use for the main mix step or already with your stand mixer
• Make sure that your dough doesn’t contain any flour lumps
• Cover with a clean kitchen towel and store for 1 hour at 20-22°C (68-71,6°F)

2. Mix

• Autolyse part from before
• 12 g Salt
• 4 g Sugar
• 0,5-1 g Dried basil (optional)
• 0,5-1 g Dried oregano (optional)
• 40 g Olive oil
• Except the olive oil mix all of the mentioned ingredients together in a stand mixer for 2 mins on speed level one and 5 minutes on speed level 2
• Add the olive oil after two mins of mixing over the course of 3 mins
• The dough shouldn’t stick too much to the bowl at the end of the mixing

3. Bulk fermentation

• Cover the dough and let it rest for a total of 1,5 hours at 20-22°C (68-71,6°F)

4. Shape, Proof

• Take the dough out on a well-floured surface and split it into 2 even pieces of about 450 g each
• Flour your hands and very gently shape each dough piece in the shape of a “slipper”
• Take each dough and place it next to each other with some space between on parchment paper
• Pick the parchment paper between the dough pieces to create a separator so they don’t touch while proofing
• Add a bit flour on top of the loaves and cover with a towel
• Let them proof for 45 minutes at (68-71,6°F).

5. Bake

• Preheat oven to ~45 minutes on (464°F) with the upper and lower heat function
• Transfer the ciabatta loaves together with the parchment paper on a pizza peel
• Put them in the oven, create steam, lower the temperature immediately to 220°C (428°F) and bake for 25-30 minutes or until golden brown
• After 10 minutes let the steam out by opening the oven door for ~45 seconds and close it again

8. Cool

• Let your ciabatta breads cool for half hour on some kind of grid

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