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Mini ciabatta bread
Best married with mortadella, salame or prosciutto.
makes 6 (or 8 smaller ones)
- 450 gr of flour
- 350 ml water at room temperature
- a tablespoon of olive oil
- 1 scant tablespoon of dry yeast
- 2 teaspoons of salt
- In a large bowl, mix together flour, water oil and yeast. When the yeast is well incorporated, add the salt.
- Mix with a spatula or wooden spoon until combined. . It will be sticky and wet. Put in an oiled bowl to rest for 1 hour, then stretch it with wet hands and fold it onto itself and leave to rest, covered with a damp tea towel. It will take 8-12 hours to rise, depending on the temperature of the room. Once the dough has proven, you will notice that lovely air bubbles will have formed. They hold the secret to the formation of those coveted holes. Tip the dough onto a floured bench, roll into a log (it will be soft and sticky) and cut into 6 pieces. Place them onto a baking tray lined with parchment paper, sprinkle with flour and dimple the top lightly. Allow to rise at room temp for 30-45 minutes.
- Place a metal bowl or a small skillet in the oven and bring the oven temperature to to 220C
- Insert the bread tray into the hot oven, pour a glass of cold water into the skillet to create steam, close the oven door and bake for 30-35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven. Cool at room temperature over a wire rack before slicing away to reveal that holey, moist crumb.