Ciabatta
- 400
g
flour
- 1
tsp
sugar
- 1
tsp
salt
- 5
g
dry yeast
- 300
ml
water
- Combine all ingredients in a bowl and knead into a smooth dough
- Let dough rest for at least 2h
- Fold dough to strengthen gluten, rest again for 30min
- Repeat the last step at least 2 more times
- Optionally leave the dough over night in the fridge
- Preheat oven to 240C upper/lower (or 220C convection)
- Form dough into a loaf and place on baking tray, and rest for another 30min
- Bake for about 22min