Total Steps
11
Ingredients
9
Tools Needed
7
Ingredients
- 10 gram compressed yeast (for sponge)
- 200 ml warm water (for sponge)
- 350 gram all-purpose white flour (for sponge)
- 15 gram compressed yeast (for dough)
- 400 ml warm water (for dough)
- 60 ml warm milk
- 500 gram all-purpose white flour (for dough)
- 2 teaspoons salt
- 50 ml olive oil
Instructions
Step 1
Dissolve the yeast for the sponge in warm water. Add the flour to a large pot and pour in the yeast mixture. Knead the ingredients for about 10 minutes until a nice, soft dough forms. Leave the dough in the pot, cover tightly with cling film, and let it rise and rest for 15 hours at room temperature.
Step 2
After 15 hours, when the sponge is ready, dissolve the yeast for the dough in warm water. Add this yeast mixture to the sponge in the pot. Mix with a spoon or your hand for 1 minute until the ingredients start to combine. Add the milk, then use an electric mixer and mix the dough for about 3 minutes. At this stage, the dough will have a very liquid consistency.
Step 3
Slowly add the flour for the dough in three separate parts, mixing for about 1 minute after each addition until incorporated.
Step 4
After all the flour is added, knead the dough by hand or with a dough mixer for about 12 minutes. Then add the olive oil and salt, and knead for another 3 to 5 minutes. The finished dough will have an unusually wet and sticky consistency.
Step 5
Cover the pot tightly with cling film and set aside to rest and rise for 2 hours. Ensure the pot is very large to accommodate the significant rise of the dough.
Step 6
Cut a large piece of baking paper, place it on a baking pan, and sprinkle generously with flour. Take enough dough for one ciabatta and gently shape it into a loaf.
Step 7
If you have difficulty shaping the wet dough, fold the baking paper to create canals and pour the dough into them.
Step 8
Once shaped, let the dough rest for 30 minutes.
Step 9
Preheat the oven to 220°C (430°F).
Step 10
Just before placing them in the oven, sprinkle the ciabattas with flour. Bake for a little less than 30 minutes.
Step 11
Once baked, remove the ciabattas from the baking paper and allow them to cool completely.