Ciabatta

Preparation

• 1
  Dissolve the yeast in 30 ml of lukewarm water.
• 2
  Attach the kneading hook to the stand mixer and start mixing at medium speed. Gradually add the yeast mixture and 170 ml of lukewarm water. Mix with the kitchen machine for 5 minutes, until the dough becomes smooth and elastic.
• 3
  Grease a bowl with oil and place the dough in it. Cover the bowl with cling film and leave the dough in a warm place for 12-15 hours.
• 4
  Prepare the dough.
• 5
  In a bowl, mix the yeast with 30 ml of lukewarm water until a creamy consistency is obtained, then mix with 370 ml of lukewarm water.
• 6
  In a bowl, add the milk, then the yeast mixture, and gradually mix in the flour. Mix the dough on the highest speed setting of the kitchen machine for 10 minutes. Then add salt and olive oil and mix for another 1 minute.
• 7
  Dab the dough with oil, cover with a clean cloth, and leave it in a warm place for 1-1.5 hours until it doubles in volume.
• 8
  Sprinkle flour and carefully fold the risen dough.
• 9
  Carefully shape the dough into a rectangular sheet 2.5 cm high and cut it with a knife or a dough cutter into 6 equal rectangles.
• 10
  Preheat the oven to 220°C.
• 11
  Transfer all pieces onto baking paper, sprinkle flour on top, and leave for 30 minutes in a warm place.
• 12
  Spray the oven wall with water as quickly as possible until steam forms. Immediately place the tray with the dough into the oven and close the oven door as quickly as possible.
• 13
  Bake for 30 minutes, then remove the tray with the dough and let it cool.