Airy Ciabatta

Summary

Ingredients

For the pre-dough:

• 200 ml water, lukewarm
• 400 g flour type 405
• 10 g fresh yeast

For the main dough:

• 15 g fresh yeast
• 340 ml water, lukewarm
• 60 ml milk, lukewarm
• 500 g flour type 550
• 50 ml olive oil
• 17 g salt

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Instructions

1. For the starter dough, knead all the ingredients in a large bowl. Let the pre-dough rise for at least 10 hours, so it is best to start the day before.
2. Mix the yeast for the main dough with the water and milk and let stand briefly, then add the flour and knead everything well. Knead in the well-done pre-dough and only add the salt and olive oil at the end. If the dough is still sticky or does not come off the mixing bowl well, add flour.
3. Shape the dough into 2 to 3 smaller loaves of bread and place in floured proofing baskets or on a baking sheet lined with baking paper. Dust again lightly with flour and let rise for another hour.
4. Preheat the oven to 180 ° C to 200 ° C fan-assisted air and, if you like, place a small bowl of water in the bottom of the oven. Bake the bread for 15 to 25 minutes, depending on the size.
5. Let the bread cool for at least 30 minutes after baking.