20.05.2020
17
Recipe information
Cooking:
2 hour 7 min.
Servings per container:
1
Complexity:
Easy
Calorie content:
1324.98
Carbohydrates:
292.8
Fats:
6.2
Squirrels:
42.4
Water:
56

Ingredients

Title Value
1. Flour 400 Column
2. Water 330 Column
3. Dry yeast pinch
4. Salt 1/2 Tsp
5. Olive oil 1 Tsp

Cooking

1. Stage

Knead the dough using the ingredients. Ciabatta dough should be liquid. When kneading, do not add all the flour to the dough at once, you should get a very sticky dough.

1. Stage. Knead the dough using the ingredients. Ciabatta dough should be liquid. When kneading, do not add all the flour to the dough at once, you should get a very sticky dough.

2. Stage

Cover the dough with a clean cloth and leave for 10 hours in a warm place.

1. Stage. Cover the dough with a clean cloth and leave for 10 hours in a warm place.

3. Stage

On the desktop, spread the plastic wrap. So that he does not wrinkle and does not crawl, sprinkle the surface with water. Sift a little flour onto the film and spread the dough. Despite the liquid state, the dough does not spread. Sprinkle dough on top with flour. Form a loaf.

1. Stage. On the desktop, spread the plastic wrap. So that he does not wrinkle and does not crawl, sprinkle the surface with water. Sift a little flour onto the film and spread the dough. Despite the liquid state, the dough does not spread. Sprinkle dough on top with flour. Form a loaf.

4. Stage

Cover the baking sheet with paper. Sprinkle with butter and sprinkle with flour. Gently move the ciabatta onto a baking sheet and spread the shape. Leave for another two hours in a warm place under a napkin for final proofing. Bake for 30-35 minutes at 220 degrees.

1. Stage. Cover the baking sheet with paper. Sprinkle with butter and sprinkle with flour. Gently move the <strong>ciabatta</strong> onto a baking sheet and spread the shape. Leave for another two hours in a warm place under a napkin for final proofing. Bake for 30-35 minutes at 220 degrees.