Ciabatta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 120 mg | (3 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 12 grams Yeast
- 1 tsp sugar
- 300 grams Pastry flour
- 400 grams Pastry flour
- 1 Tbsp Sea salt (fine)
- 4 Tbsps olive oil
- Pastry flour (for work surface)
Preparation steps
Combine 1/3 of yeast with 1/2 teaspoon of sugar and 175 ml (approximately 2/3 cup) of lukewarm water, whisk until yeast is dissolved. Place flour into a bowl and make a well in the center. Place yeast water into the well and mix with dough attachment of a hand mixer or food processor. Cover and let rise overnight in a warm place.
Next day, dissolve the rest of yeast with remaining sugar in 300 ml (approximately 1 1/4 cup) of lukewarm water. Combine flour with yeast water in a large bowl, add dough, oil and salt, knead lightly and let rise for 1 hour, covered.
Place soft dough on a well floured surface and flatten until about 2 cm thick (approximately 3/4 inch). Dust with flour and cut into 8 x 8 squares (approximately 3 x 3 inch). Arrange on a lined with parchment paper baking sheet (or two) at some distance from each other and cover. Let rest for 1 more hour.
Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until golden brown. Remove from the oven and cool. Serve.
