Original Italian Ciabatta

Summary

Prep Time	1 hr
Total Time	14 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

200 g flour
200 ml water, lukewarm
2 g yeast, fresh - no dry yeast!

For the dough: (main dough)

Instructions

For the pre-dough, dissolve 2 g of fresh yeast in 200 ml of lukewarm water. Put 200 g flour in a medium-sized mixing bowl and stir in the yeast-water mixture. Stir with a whisk or fork until the mixture is smooth and smooth. The mass is viscous at the end.
Cover and leave to rest in the mixing bowl at approx. 20 ° C room temperature (never in the refrigerator) for about 10 - 12 hours. The mass will rise a bit.
For the main dough, dissolve another 6 g of fresh yeast in 50 ml of water. Put 400 g of flour in a bowl, 2 tablespoons of baking malt, 2 tablespoons of salt, the pre-dough and 200 ml of water. Stir or knead the whole thing well. The dough becomes tough and sticky. After a few minutes of kneading, the dough should be homogeneous and even but still quite sticky.
Then add the water with the dissolved yeast and knead again for at least 10 minutes. Finally add 2 tablespoons of olive oil and knead again for about 5 minutes. Then cover the dough again for about 45 - 50 minutes at room temperature.
After this time, place the finished dough on a well-floured work surface and divide it into 2 long pieces with a knife or spatula. Flour these two loaves well and cover with a cloth. Let stand again for about 50 minutes. In the meantime, preheat the oven to around 240 ° C (top / bottom heat).
Then use the cloth to place the dough (attention: it`s still very soft!) On a baking sheet lined with baking paper. Bake in the oven for about 15-20 minutes at 240 ° C. Spray 2-3 times with water from a spray bottle (flower syringe or similar) so that the bread gets its typical crust. After these 15 minutes, reduce the temperature to around 190 ° C and finish baking in around 20-25 minutes.
I got this recipe from two colleagues who sell fine delicacies from Sardinia. It comes from a Sardinian restaurant and is a typical Italian white bread that is usually served in restaurants before meals or with starters - quite compact, with a very nice crust, not as large-pored as it is usually offered in Germany, but rather firmly.
If you want it a little looser, you can increase the amount of yeast for the starter dough to around 4 - 5 g and for the main dough to around 8 g.

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