Ciabatta

Dissolve the yeast completely in the water. Then add to the kneading machine with the wheat flour and mix for a short time.

Pour the mixture into a dough pan and cover with a pastry cloth and plastic wrap.

Mixing time: max. 1 minute
Rest period: 12-16 hours at 18°C
Dough temperature: 18°C

Put the biga into the kneading machine and mix until a homogeneous dough is formed. Add the spelt flour, yeast and half of the water and continue mixing. As soon as a homogeneous dough structure has formed, add the liquid malt. Gradually work in the remaining water. After 8 minutes, add the salt and knead the dough until malleable.

Place the complete dough in a dough pan, stretching and folding once to give it more stability.

Mixing time: 10-15 minutes
Kneading time: 0-2 minutes
Dough temperature: 23°C
Proofing/dough rest: 30-45 minutes at room temperature

Sprinkle a large wooden board well with wheat mist and dust slightly with wheat flour.

Drop the dough out of the bowl and pull it into a rectangular shape. Using a large metal horn, cut off dough pieces of approx. 200 g (or desired weight). Place the pieces of dough, cut side up, on the prepared wooden board. Make sure there is enough space between the dough pieces. Dust the dough pieces with a little wheat mist and wheat flour.

Piece proofing: 20-25 minutes at room temperature

Stretch the dough pieces slightly and set them down on loading devices. Load the ciabatta into the hot oven with steam and open the vent halfway through the baking time.

Deck oven
Baking time: 20-25 minutes
Fresh baking time: 15 minutes (the vent remains closed for the entire baking time)
Baking temperature: 245°C