Method
4 steps
01
Mix the wheat flour, rye flour, lukewarm water, fresh yeast, salt, and olive oil in a bowl until all ingredients are combined into a dough.
02
Let the dough rise for 2-3 hours depending on the room temperature. During this time, stretch and fold the dough 3-4 times to build structure.
03
Divide the dough in half and carefully shape the pieces into 2 large ciabatta baguettes. Let them rest for a few more minutes.
04
Bake the baguettes on a well-preheated baking stone at 240 °C (465 °F) with steam for about 20-25 minutes until golden brown and crusty.
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