This is an easy recipe for a wonderful tasty and chewy white wheat bread. This Ciabatta is great for a cheese and whine dinner with friends. You can prepare the dough ahead of time and keep it in fridge for up to 2 days. It only bakes for 25 minutes and is best oven fresh.

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What you need:

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2 cups + 1/3 of a cup (300gr) of bread flour / more for dusting

1 tbl spoon (10 gr) of salt

1 tbl spoon (10 gr) of yeast

13.5 fluid oz / (1 + 2/3 of a cup) / (440ml) of water

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Olive oil for coating the dough tub

Semolina for dusting (optional)

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How to make it:

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Put the bread flour in the bowl of your stand mixer. Add the salt on one side of the bowl, the yeast on the other side. Start the mixer on low, using the dough hook. Slowly add the water. Knead the dough on medium high for about 8 minutes. 

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I always look that the dough does no longer stick to the bottom of the bowl.

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Coat a large bowl with olive oil. Transfer the dough into the tub, close the lid and let rise for about 3 hours on the kitchen counter or put into the fridge for up to 2 days.

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If you keep the dough on the kitchen counter and the dough rises too much, punch it down and let rise again. The longer the dough has time to rise, the more flavorful the bread will be.

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Heat the oven to 425F / 220C. 

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Slowly tip the flow on a slightly flowered and sprinkled with semolina surface. Careful not to deflate the dough. Shape the dough rectangular and cut lengthwise into 2 pieces. Flip the pieces so that the cut side is on top. Let rest for 20 minutes.

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Line a baking sheet with parchment paper and sprinkle with flour and semolina. 

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Lift one ciabatta at a time, stretch slightly and place on the baking sheet.

Bake for 25 minutes - until golden brown and the bottom of the Ciabatta sounds hollow when tapped on. Let cool on a wire rack.

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Enjoy!

Prost, friends!

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