This is an easy recipe to make, there´s no need to knead and the making is really simple. What you do need, as with all good things, is time, and in this case from 12 to 14 hours.
My advice is to make the dough the night before and then bake it the next morning, or make the dough in the morning and then bake the ciabattas at night.
The result is a bread that´s just perfect to make a sandwich with, or eat it with some oi Lo resultante es un pan que es ideal para hacer sandwiches, o comer con aceite, jamon, tomate, etc. YUM!
- 3 1/5 tz (400 gr) flour
- 0,10 oz (3 gr) fresh yeast or 0,03 oz (1 gr) active dry yeast
- 1 tsp (8 gr) salt
- 1 2/5 tz (11.8 fl oz) (350 ml) cold water (between 51° to 59°F) (between 11° y 15°C)
In a small bowl, place the yeas and add the water and mix, then set aside.
In a bowl mix the flour and salt together. Then add the previous mixture to this and integrate. Cover the dough with kitchen plastic wrap and let it rise for 10 to 12 hours.
After this, Place the dough on a clean floured surface and without kneading fold the dough over itself a few times to form a 6 inches (15 cm ) long, using some more flour when necessary.
Usinng a knife or a spatula, divide the resulting rectangle in two by cutting it lenghtwise to get two 6 inches (15 cm) long rectangles. Place the ciabattas over separate pieces of parchment paper and let them sit for 1 hour.
Once the hour has passed, place the baking sheet in the oven (without the ciabattas) and place a baking pan on the lower rack of the oven. Then preheat the oven for 15 minutes at 480°F (250°C).
Once the oven is preheated, take the baking sheet out of it and place the ciabattas with the parchment paper on top and put it in the oven again, then pour 1 C water in the baking pan placed on the lower rack and bake for 35 to 45 minutes.
Once baked, let the ciabattas cool down completely for 20 minutes.