Ciabatta bread with whole wheat spelt flour

Mix the fresh yeast with the water. In a large bowl with a lid put the sifted spelt flour, reserve a coffee glass of flour for the last kneading, and add the water. Mix everything with a spoon without kneading just mix and cover the bowl and keep it in the refrigerator for 12 hours. I usually do this step the night before.

Once the first rise has elapsed, remove from the refrigerator and add the salt, mix well again and soak the bowl with the oil so that the dough does not stick. Put it back in the refrigerator for 6 or 7 hours more.

When the second rising is ready, we put the dough on the kitchen marble, carefully roll out our dough and shape it into a square with our fingers, without pressing too hard so as not to degas the dough. Cut the dough in half and roll each portion. Place on baking paper and cover with a cloth for an hour and a half.

When it is about 20 minutes to finish the last baking, preheat the oven to 250°C top and bottom, with the baking tray where we will bake the ciabatta and a metal tray at the base of the oven. Once hot, carefully transfer the ciabattas to the hot tray, put them in the oven and add a glass of water to the base tray, being careful because it will make a lot of steam. Close the oven and bake for 15 minutes, then remove the water tray and lower the temperature to 220°C and bake for 15 minutes more.

Allow to cool on a cooling rack