For the ciabatta, knead a dough that is not too firm. Brush a baking bowl that still has about three times the space for the dough to rise with olive oil, pour in the dough and brush the surface as well.
Leave the baking bowl in a plastic bag in the kitchen for one night (about 6-10 h). Preheat the oven to 210-220 degrees, convection slightly less.
When the oven is hot, tip the baking bowl onto the table, use a scraper to cut off suitable pieces of the dough and carefully place them on the baking tray.
Spray or mist with water and bake without further proofing until the color is just right, about 12-15 minutes.
Preparation Tip:
The ciabatta can also be made with olives, herbs, etc..
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