Italian herb ciabatta

Name: Italian herb ciabatta
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: -1
Ingredients: 1/8 l Milk; 1/2 cube (approx. 21 g) Yeast; 475 g + some wheat flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS + 1 teaspoon of oil (e.g. olive oil); 1 medium onion; 2-3 Garlic cloves; 2 Federation Parsley; 1 collar Dill; 1 collar Chives; 1 potty Basil; 1 Egg (Gr. M); 1 tablespoon (15 g) Fresh cream; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: -1

1/8 l Milk
1/2 cube (approx. 21 g) Yeast
475 g + some wheat flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS + 1 teaspoon of oil (e.g. olive oil)
1 medium onion
2-3 Garlic cloves
2 Federation Parsley
1 collar Dill
1 collar Chives
1 potty Basil
1 Egg (Gr. M)
1 tablespoon (15 g) Fresh cream
baking paper

Directions

1
Heat milk and 1/8 l water. Crumble the yeast and dissolve in it. Mix 475 g flour and about 2 teaspoons salt. Add 2 tablespoons oil and yeast milk. Knead everything smooth with the dough hooks of the hand mixer (dough has a soft consistency!). Cover and leave to rise in a warm place for approx. 1 hour
2
Peel onion and garlic. Chop both finely. Fry in 1 teaspoon of hot oil. Wash herbs and chop finely. Mix with onion and garlic, 1 tbsp. oil, egg and crème fraîche. Season with salt and pepper
3
Knead the dough with floured hands and roll out to a rectangle (approx. 30 x 40 cm) on a little flour. Spread with the herb paste, making sure that the dough is approx.
4
Leave a 2 cm wide edge free. Roll up the dough from the narrow side. With the "seam facing down" place on a baking tray lined with baking paper. Cover and leave to rise for a further 40 minutes
5
Pre-bake bread in a preheated oven (electric cooker: 225 °C / fan oven: 200 °C / gas: level 4) for approx. 15 minutes. Bake at 200 °C (fan oven: 175 °C / gas: level 3) for another 30-35 minutes. Take out bread and let it cool down