Italian bread (ciabatta)


500 gr plain flour
370 gr. lukewarm water
12 gr. fresh baker’s yeast or 1 teaspoon dried yeast
1 teaspoon honey (or sugar)
2 teaspoons of salt
Dissolve honey and yeast in the lukewarm water. Sieve the flour in a bowl, add the water with honey and yeast and mix everything. Add the salt and mix but not too long. When the flour is nicely combined the dough is done.  Cover the bowl with plastic film and leave to rest on a warm place for 90 minutes.
Place two pieces of plastic wrap on the worktop, sprinkle flour onto plastic wrap
Divide the dough carefully in 2 parts. It’s sticky and you can divide it using a spatula.  Make 2 little ciabattas. Grease two baking pan and to drop  the ciabattas so that the side covered in flour faces upward.
Pre-heat the oven at 220 C and bake for 30/35 minutes
Don’t forget to check the oven after about 15-18 minutes to see what the ciabattas look like: every oven is different.
You can put a small pot of hot water in the oven to maintain a level of humidity, but remove the pot after about 15 minutes if you want to get a thicker crust on the bread.


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