Berghofer Mühle Leichtigkeit Baking Mix for Ciabatta, 660 g

Homemade ciabatta bread tastes best when freshly baked and straight out of the oven. The delightfully aromatic bread goes well with antipasti and hearty salads with beef or legumes. Free from preservatives.

In addition to the baking mix, you will need the following fresh ingredients:
9 g dry yeast or ½ cube fresh yeast, about 420 g lukewarm water, 2 tbsp olive oil,
18 g malt extract

Method:

• Stir the yeast, olive oil and malt extract into the lukewarm water in a large bowl
• Add the baking mix and knead briefly
• Food processor kneading time: 7 - 10 min.
• Place the soft dough in a bowl greased with olive oil. Cover and let it rise at room temperature for at least 2 hours
• Place the dough on a heavily floured work surface and divide into two equal parts, do not knead. With moistened hands, fold the dough (fold to the centre from all sides), cover and let it rest for another 30 minutes
• Repeat the folding process two more times, cover and rest for 15 minutes between folds
• Line a baking sheet with parchment paper and dust it with flour
• Sprinkle a little flour on the dough, shape it into a long loaf about 30 cm in length
• Place on the baking sheet and dust the dough with flour. Cover and let it rise for 30 minutes more
• Preheat the oven (convection, 220 °C)
• Immediately sprinkle the hot oven floor with water to generate steam
• Bake for 20-25 minutes
• If the bread sounds hollow when tapped on the bottom, it's done
• Let it cool completely on a wire rack. Enjoy!

TIP: Prepare the dough the day before with cold water and place it in the refrigerator overnight. This allows the yeast to rise more slowly and the dough will be ready to be folded and baked on the next day.

One pack of the baking mix makes two loaves of about 0.5 kg each.