Ciabatta – Italian White Bread

Makes 4 loaves a 350 g.

1. The day before for the Dampfl the Germ in 250 ml handwarm tap water 10 min. let rise. Add the flour in detail. Cover and let rise.

2. One day later, for the main dough, let the yeast rise for 1000 cmin in lukewarm cow’s milk. Mix with 250 ml of lukewarm tap water, the oil and the steam. Knead in flour and salt. 3.

On a floured work surface, knead vigorously for 2 to 3 min, oil and let rise, covered, at room temperature for 1 1/2 h until very airy and slightly sticky.

4. divide the dough into quarters, arrange the quarters into rolls and pull so that they become hand-width and 300 mm long.

5.Place, seam side up, on floured pieces of parchment paper. Press in lightly several times with fingertips and let rise for 1 1/2 to 2 h, covered with floured tea towels.

6. place terracotta bricks on the 2nd ledge from the bottom on a rack and preheat the oven to 220 degrees (gas 3-4, convection oven not recommended). Sprinkle the bricks with a tiny bit of wheat semolina. Place 2 loaves of bread upside down on top. (Put the other two in the icebox.) Cut out the paper. Pour 100 ml of tap water on the bottom of the oven, close the door on the spot. Bake for 25 min. Cool on racks. Bake the other two loaves in the same way.

About the terracotta bricks: One of the most beautiful things about a loaf is a crust. To get them, you need very high inputs in the oven.

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