Usuba
Italian Ciabatta with Butter
Crispy bread with an airy crumb. Made with sourdough starter and long fermentation, which gives it its characteristic flavor and texture. Perfect for sandwiches and soups.
- Total
- 165 min
- Standard serving
- 116.1 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare the starter: mix 350 g of flour, 180 ml of water and 0.5 teaspoon of yeast. The dough should be lumpy.
Cover the starter with plastic wrap, place a towel on top. Leave in a warm place for 24 hours.
- 2
Step 2
Preheat the oven to 250 °C.
- 3
Step 3
Pour 450 g of flour into a bowl and rub in 10 g of yeast. Add the starter, salt, 340 ml of water and 50 ml of olive oil.
Thoroughly mix the ingredients and shape the dough into a ball.
- 4
Step 4
Grease a bowl with oil, place the dough in it and cover with a towel. Let it rest for 1.5 hours.
- 5
Step 5
Dust the work surface with cornmeal. Stretch the dough and divide it into 4 strips.
Fold each strip in thirds, alternately wrapping the ends and sealing them. Then fold the dough lengthwise.
- 6
Step 6
Place the baguettes on a flour-dusted towel, cover with a second towel. Leave for 30–45 minutes.
- 7
Step 7
Place the baton loaves on a baking sheet, stretching them slightly.
- 8
Step 8
Reduce the temperature to 220 °C. Spray the oven walls with water from a spray bottle.
Place the baton loaves in the oven and bake for 18–20 minutes until golden brown.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
