Preparation Time: 12-14 minutes
Proofing and resting time: 70-80 minutes
Baking Time: 23-26 minutes
Outcome: 16 Ciabatta

Ingredients
German bread flour (Type 550) 800g
Ciabatta Classica 200g
Olive oil 50ml
Instant yeast 15g
Water, approx. 780ml
Total weight 1845g


Tools needed: Mixer including bowl, Kitchen scale and 3 ice cubes

Method

1) Mix all 5 Ingredients for 10 - 15 minutes and we recommend to use iced water to keep the dough temperature at max. 27° C. This dough feels much softer than others.

2) Give the dough a resting time from approximately 60 minutes in a good oiled rectangle container, covered with a kitchen towel or plastic foil. The dough should raise nearly double in volume!

3) Carefully turn over the container with the dough on a well flour dusted table and dust the surface as well with flour. Cut with a scraper pieces of approx. 115 g in rectangle shapes and place them on greased trays.

4) Please allow the dough to proof/rest for 10 - 20 minutes, we recommend to cover the rolls with a plastic foil/cling film to keep the moisture in the dough.

5) The Oven should have a temperature of 230 ° C when you put the Ciabatta in. We recommend to put 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust texture. After approximately 5 minutes of baking please decrease the temperature to 170° C and bake for 23-26 minutes.