Ingredients 650 gr bread flour 500 gr lukewarm water 1 tsp salt, leveled 30 gr olive oil 1 sachet dry yeast (7g) A little flour for shaping the dough Equipment Baking tray Stand mixer TAGS BREAD - DOUGHS FLOUR SNACKS ITALIAN Ingredients 650 gr bread flour 500 gr lukewarm water 1 tsp salt, leveled 30 gr olive oil 1 sachet dry yeast (7g) A little flour for shaping the dough Instructions In a deep bowl, stir together the yeast and lukewarm water until dissolved. Add the flour, stirring with a spoon until the flour is fully moistened. Finally, sprinkle in the salt and stir to combine. Cover the dough and let it rest for 30 minutes. Pour the olive oil over the dough and stir it in with a spoon. Cover and let it rest for another 20 minutes. With wet fingers, pull and stretch the four corners of the dough and fold them into the center. Cover the wet dough and let it rest for 20 minutes. Repeat the pull-stretch-fold process four times, every 20 minutes. Each time you stretch and fold the dough, let it rest covered for 20 minutes afterward. Turn the wet dough out onto a lightly floured surface. Sprinkle it with a little flour and gently press the surface to shape it into a rectangle. Cut it into 8 ciabattas. Arrange the ciabattas on two baking pans lined with parchment paper, leaving space between them. Cover and let them rise again for 20 minutes. Uncover the ciabattas and bake in a well-preheated oven at 200°C (400°F) for 20 minutes, until lightly golden with a crispy crust. Transfer them to a rack to cool, so they stay crispy on the outside and fluffy on the inside. They are ideal for sandwiches with your favorite fillings. TAGS BREAD - DOUGHS FLOUR SNACKS ITALIAN
