Tomato-Ciabatta

For 5 WECK®-mold-jars à 9.8 fl.oz (290 ml) with 100 mm diameter.

For the ciabatta:

300 g wheat flour type 550
21 g fresh yeast
5.1 fl.oz (150 ml) lukewarm water
2 teaspoons sugar
100 g dried tomatoes preserved in oil
1 teaspoon salt
2 tablespoons oil out of the tomato-jar
1 tablespoon finely cut basil

 

Furthermore: Butter and crumbs for the jars

Cooking:

Butter the inside of the jars and sprinkle it with the crumbs.

Sieve the flour in a pot and make a mould in the middle. Give the yeast in the lukewarm water, add the sugar and mix it up. Now fill it in the mould of the flour and mash it with some flour from the border up using a fork. Dust it with flour and let it rise for about 10 minutes until the surface tears open.

Drain the tomatoes well and remove the rest of the oil using a kitchen paper, then cut it into small cubes. Add salt and 2 tablespoons of the oil, then give it to the flour and knead with the dough hooks of a mixer until smooth. Finally knead in the basil.

Cover the pot with a cloth and give it to a warm place with no wind for about 45 minutes. Then split the dough to 5 portions and fill it in the jars. Dust it with some flour, cover the jars and give it again to a warm place with no wind for further 45 minutes.

Preheat the oven to 180° Celsius and put the jars in for about 20 minutes. Proof the ciabatta with a wooden stick! If they are well done, take them off the oven and let them cool down.

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