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Italian · Baking
Homemade Bread (Ciabatta)
Fragrant homemade bread with a thin, crispy crust and an airy crumb, made using the long cold fermentation method.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dissolve the yeast in water.
2
Add all the flour and simply mix with a hand or spoon until the flour is hydrated, no kneading is necessary.
3
Let the dough rest for 40–60 minutes for autolysis.
4
Add salt and olive oil, wet your hands with water and gently work everything into the dough for just about a minute.
5
Every 30 minutes, with wet hands, stretch the edge of the dough upwards and fold it toward the center in a circle 4–6 times, doing a total of 3–4 such rounds.
6
Place the dough in the refrigerator for 12–24 hours for cold fermentation.
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