Kitchen
PESTO-CIABATTA
for 2 breads
First dough 3 g fresh yeast 90 g spelt flour, Type 630 Main dough 5 g fresh yeast 2,5 tbsp warm milk 1 tbsp olive oil 10 g salt 275 g spelt flour flour for working oil semolina pesto (see below) 4-6 slices Parma ham
hand basil leaves pine nuts garlic clove Parmesan, grated olive oil
Purée basil leaves, pine nuts, parmesan, garlic and olive oil in a mixer into a smooth paste. ONION CONFIT 300 g onions 2 tbsp cane sugar 2-3 tbsp olive oil 1 TL ginger paste 1 TL Essig salt + pepper Cut onions in half and cut into very thin slices. Put slices onto a baking sheet (covered in paper), sprinkle with sugar and oil. Roast in your oven at 180°C/360°F for 20 minutes. Put onions into a bowl and mix with ginger and vinegar. Season with salt and pepper.
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Let the yeast rise in 125 ml warm water on the day before. Carefully mix in flour. Cover and let rise for a day. On the next day let yeast rise in milk for 10 minutes. Mix with the 125 ml warm water, oil and dough from previous day. Strongly knead the dough on a working surface for 2-3 minutes. Let rise again in a greased form for 1,5 hours at room temperature until dough is fluffy and slightly sticky. Divide dough in half. Cover a baking sheet with paper, sprinkle semolina on top. Put the dough halfes on baking sheets and flatten out. Spread with pesto, top with ham and let rise again for an hour. Preheat oven to 200°C/390°F, put a little bowl with water at the bottom, put in baking sheet on the 2nd rack. Bake for 25 minutes.
PESTO 1 25 g 1 45 g 55 ml
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