Ingredients:
- 250 g of 0 flour
- 250 g of Manitoba flour
- 10 g of salt
- 35 g of Ruggeri Dried Sourdough with Yeast
- 350 ml of water
Procedure:
Sift the flours and yeast, add them to the bowl of the mixer and knead until you get a smooth mixture. If the mixture seems too dry, add a little water and add the salt. This mixture should be soft but not sticky.
Work until the salt is completely incorporated and string.
Place the dough in a floured bowl, cover it with cling film and let it rise for 1 hour.
Pour the dough onto a floured cutting board, make a round of type 1 folds (I had to do them twice because it was very elastic and soft) and put the dough back into the bowl with the opening underneath. Cover with cling film and place in the refrigerator for 12 hours.
In the morning, take the dough out of the fridge and let it acclimatise (it takes a couple of hours, it must be workable).
Pour the dough onto a floured cutting board, gently spread it out with your hands and cut 6/8 pieces with a pastry cutter.
Space them out a little and let them rest for 20 minutes. After the time has passed, flour the ciabatta and stretch them slightly with your hands, placing them on a baking sheet covered with baking paper. Let them rise until doubled (with the dry yeast, about 3 hours) and cook them in a hot oven at 220° for 10 minutes.
Remove them from the oven, let them cool and serve.
Ciabatta is a soft bread with a simple flavor, ideal for stuffed sandwiches.
