Wholemeal ciabatta bread with seeds

Kneading time: 15'

Dough temperature: 24 ºC

1st Fermentation of the dough without dividing: 1h 30´

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: 30´

Cooking time: 35´

Oven temperature: 210 ºC

METHOD

• Knead everything together until you obtain a fine, elastic dough.
• Leave the dough in a kneading trough for 1h and 30' until the volume doubles.
• On a floured surface, cut the dough into 450g strips without degassing, then let stand for 10'.
• Form the ciabatta by rolling the strips up on themselves on the surface with seeds.
• Place them on floured wooden boards.
• Leave to ferment for 30 minutes.
• Steam bake.