How to make
Dissolve the 0.2 oz (5 g) of fresh yeast in 2.7 fl oz (80 ml) of water. Pour 2.8 oz (80 g) of flour and mix everything into a smooth mixture.
Prepare this the evening before and leave it in the refrigerator in a tightly closed jar for the next day.
The next day, take it out and leave it at room temperature.
Sift 6.4 oz (180 g) of flour in a bowl, mix it with the salt and pour slightly warmed 3.7 fl oz (110 ml) of water, in which you need to crush the other 0.2 oz (5 grams) of yeast.
Add the fermented mixture from the night before and knead a soft dough. Due to the strong hydration of the dough for classic ciabatta, it is difficult to knead and needs longer processing until it becomes elastic and smooth. Work on a floured surface with a spatula for dough or with a mixer with the appropriate attachments.
Put the dough in a greased bowl covered with a towel and leave to rise for 1 hour, then put it back onto a floured surface. Grasp it at one end, pull it to stretch it out and fold it. Do the same from the other end.
Leave the dough for Italian bread, for 1 hour, covered with a towel and repeat.
Put the folded dough into a flat rectangle in a floured baking bag. Tie it up and wait for it to rise again for about an hour.
Pierce two or three holes in the bag with a toothpick, because it swells during baking and there is a danger of it bursting. Put it in a baking pan.
Bake the bread in a preheated 390°F (200 degree) oven until it aquires a golden brown color (about 40 minutes.)
Once you take it out, cut the bag immediately, while being careful not to burn yourself. Remove the ciabatta and allow it to cool on a wire rack.
Cut it into slices and serve it.
When baked in a bag, this type of bread gets a fairly hard and crispy crust and is quite elastic on the inside.
Usually, with ciabatta bread, even the crust is elastic, so when stored in a bag or a well-closed bread box, this effect is achieved.
Ciabatta in a baking bag goes well with a variety of spreads.
