Italian ciabatta

Name: Italian ciabatta
Prep time: 30 min
Total time: 3 h
Yield: 10 st
Ingredients: 25 g (1/2 pkt) KronJäst för Matbröd, färsk; 500 g (ca 5 dl) vatten, knappt fingervarmt; 720 g (ca 12 dl) vetemjöl special; 18 g (ca 1 msk) salt; 20 g (ca 1,5 msk) olivolja; 6 g (ca 0,5 msk) strösocker; 120 g (ca 2 dl) durumvetemjöl, till utbakning

KronJäst
10
30 min
3 hours

Ciabatta (Italian for “slipper”) is an Italian bread. It is made with water, flour, yeast, and salt. The original ciabatta breads from Italy contain a sourdough-like ingredient called“biga.”

You can choose to make loaves as long as the baking sheet or smaller pieces, such as rolls.

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Here's how:

1

Dissolve the yeast in the water and add the remaining ingredients.
2

Gently knead the dough until everything is well combined. Then knead the dough vigorously in a machine for about 7 minutes until it is shiny and elastic, or about 15 minutes by hand.
3

Spread the dough in an oiled baking sheet, and brush more oil on top of the dough.
4

Cover with plastic wrap and let rise for just over 1 hour.
5

Sprinkle durum flour on the work surface, and gently turn the dough out onto the flour. Sprinkle flour on top of the dough as well.
6

Use a dough scraper to cut the dough into 10 long pieces and place them on a baking sheet lined with parchment paper.
7

Cover with a kitchen towel and let rise for about 1½ hours.
8

Preheat the oven to 270 °C, and place a baking dish with water in the bottom of the oven.
9

Place the loaves in the oven, lower the temperature to 230 °C, and bake for 18–25 minutes. Leave the baking sheet with water in the oven while baking. Remove the loaves and let them cool on a wire rack. Serve with a little olive oil and sea salt.