Ciabatta 'Veloce'

Preparation 25 min
Cooking time 35 min
For 2 loaves

Ingredients

- 500 g unbleached bread flour
- 330 ml water
- 40 ml olive oil
- 10 g salt
- 5 g active dry yeast

1. Warm the water to around 40°C.

2. In a bowl, mix flour, salt and yeast together.

3. Add the warm water, the olive oil, then knead together thoroughly until forming a smooth ball of dough.

4. Cover the bowl with plastic wrap or a plate (do not use a tea towel because it wouldn’t retain enough moisture) and leave to rise for 1 hour at room temperature, sheltered from any drafts.

5. Cut the dough into two equal pieces. Flatten each piece. Fold back the top part toward the middle of the flattened piece of dough, then fold over the bottom part. Repeat the operation with the left and right sides.

6. Flatten again the 2 pieces of dough and shape them to fit the length of the baker cavities.

7. Generously sprinkle flour inside the cavities, and place a loaf in each one. Cover with the lid and leaves to rise for 1 hour.

8. Preheat the oven to 250°C. Brush the surface of each loaf with a little water.

9. Put the lid on and bake for 20 minutes. Then remove the lid and keep baking for another 5 minutes until golden.

10. Remove from the oven, leave to rest for 5 to 10 minutes, then take out the loaves from the baker to cool completely.

Tip:

The dough of the Ciabatta bread is soft and sticky. Do not add too much flour if you want to obtain a fluffy inside.