Ciabatta

Sift the flour into a large bowl. Set aside 1 tbsp of wheat coarse meal and mix the remaining coarse meal into the flour.

Pour 300 ml lukewarm water into a container and fully dissolve the fresh yeast in it.

Add the yeast water to the flour. Add 2 tbsp olive oil, salt and oregano and knead everything into a smooth dough for about 5 minutes.

Divide the dough into two portions and shape them into two balls. Place them on a baking sheet and put the sheet inside a large plastic bag.

Let the dough pieces rest for 4 hours.

Gently stretch the dough pieces lengthwise (into the typical ciabatta shape) and let them rest for another 30 minutes.

Preheat the oven to 210 °C fan (conventional oven: 230 °C).

Brush the loaves with the remaining olive oil and sprinkle with the reserved wheat coarse meal.

Bake for 10 minutes, then reduce to 180 °C fan (conventional oven: 200 °C) and finish baking for 15–20 minutes.

Remove the ciabatta from the oven and let it cool completely on a wire rack.