Spelt Ciabatta
Whether as an appetizer, side dish or a delightful snack: the Spelt Ciabatta delivers consistently crisp and tasty results.
Ingredients
- 10 g fresh yeast
- 1 tsp whole grain sugar
- 300 g spelt flour type 1050 (+ 1 tbsp for handling)
- 200 g spelt whole wheat flour
- 1 tbsp salt
- 60 ml olive oil
Instructions
-
1.
Stir half the yeast with about 250 ml lukewarm water and sugar. Add the flour and mix well. Cover and let the pre‑starter rest overnight in a warm place.
-
2.
On the next day, dissolve the remaining yeast in another ~70 ml lukewarm water and add it to the dough along with salt and 50 ml oil. Knead vigorously for several minutes, then cover again and let rise for about 2 hours in a warm spot. The dough may be very sticky and airy.
-
3.
Divide the dough in half and shape into two loaves on a floured surface. Let them proof again for 1–2 hours.
-
4.
Bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) on a sheet lined with parchment paper for about 30 minutes. Place an oven‑proof bowl of water on the baking tray as well.
-
5.
Serve the Spelt Ciabatta fresh, optionally drizzled with extra virgin olive oil and sprinkled with a pinch of salt.
