Ingredients:
550 g white flour
½ fresh yeast cake (21g)
400 ml water
1 teaspoon salt
1 spoon poppy seed oil
½ teaspoon sugar
550 g white flour
½ fresh yeast cake (21g)
400 ml water
1 teaspoon salt
1 spoon poppy seed oil
½ teaspoon sugar
Method:
- Sift the flour in a larger bowl, make a well in the centre and pour in the warm water. Crumble the yeast into water, add sugar and wait till yeast activates (around 8 minutes).
- Add salt around the edge of the flour.
- And now, the most important thing - kneading! Knead the dough with mixer (use the kneading hook) for around 20 minutes, for gluten to activate and the dough to become shiny and elastic.
- Divide the dough into 2 parts. Oil your hands and form to long baguettes and then flatten them, forming a ciabatta.
- Line the baking tray with a baking paper and place the baguettes, leaving enough space between them. After that, don’t move the dough anymore; it can collapse.
- Leave it to rise uncovered for 1-2 hours, depending on the room temperature. A thin crust will form and the inside will become bubbly.
- Place an oven-proof dish filled with water into the oven and set the temperature to 220°C.
- Place the bread in the preheated oven and bake it for around 20 minutes.
- Leave it to cool down on the grill rack.
