Wild Garlic Ciabatta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g wild arlic, fresh, alternatively frozen or freeze-dried *
- 400 g wheat flour type 405 or 550
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 ½ cube yeast
- 270 ml water, lukewarm
- 20 g olive oil
Print Recipe
Pin Recipe Instructions
- Chop fresh wild garlic. Put the flour with the yeast, salt, sugar and the water in a mixing bowl and knead for about 1 minute with the dough hook and then add the olive oil and knead for another 6 to 8 minutes. Then add the wild garlic and knead in again.
- Pour the dough from the mixing bowl onto the well-floured work surface with a spatula and shape it into a ball if possible. The dough is very sticky, so always add a little more flour and try to shape it into a ball as well as possible. Then the dough is pressed flat with your hands and folded once in the middle from each side. Put in a well-floured bowl, cover and let rise in a warm place for 45 minutes.
- After this first walking time, the dough is returned to the well-floured work surface and the procedure is repeated again, i.e. press it flat and fold it once in the middle from each side. Now he has to walk again in a floured bowl in a warm place for 45 minutes.
- Then the dough is poured from the bowl onto the floured work surface and shaped into an elongated ciabatta bread. Now the dough is placed on a baking sheet lined with baking paper, sprinkled with flour again and should now rest for another 10 minutes before it is finally baked in a preheated oven for about 20 to 25 minutes at 200 ° C top / bottom heat. Let cool down on a wire rack and best enjoy fresh!
- * Please note that freeze-dried wild garlic must first be soaked in water and swell! Follow the instructions on the packaging!
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