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
Wild Garlic Ciabatta
Wild Garlic Ciabatta

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. * 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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