Saffron ciabatta bread

WHAT?

200g. Strong flour

6g. Fresh or ¾ teaspoon dry yeast

Pinch of sugar

Pinch of salt

4-5 saffron stems

60-70ml. Tepid water

HOW TO?

1️⃣Dilute the yeast in the water with a pinch of sugar. Add the saffron.

2️⃣Let it activate for 4-5 minutes and add to the flour and salt. Mix well to have a non-stick pastry.

3️⃣Let rise in warm place for 3 hours at least covered in cling film. Put some extra flour to a tray to form a baguette shape and add the bread on. Cook at 180 degrees preheated oven for 35 minutes.