Ciabatta at home

Hello friends! Italian Chabatta in two versions. My family doesn't want any other bread anymore.

CIABATTA - Italian Bread Recipe

The sourdough for both one and the second is done the same way, so I will split it in half when done.

Opara

• Dissolve yeast in water. Add flour to them.
• Stir everything with a whisk until smooth.
• It is a leaven. She should ferment from 4 hours to a day.
• The most convenient option is to put the leaven in the evening, and the next day to do bread.

• The leaven fermented for more than 12 hours, it is all in small bubbles.
• I will split it in half.

1st TEST OPTION

• The first dough is thinner.
• Add salt to flour and stir.
• Add water, honey to the dough and mix everything too.
• Now you can add flour.
• Kneading the dough until it starts to gather in a lump, that means - enough.
• Cover the dough with a damp towel and place in a warm place for 40-50 minutes.

2nd TEST OPTION

• Set aside a couple tablespoons of flour, stir the rest with salt.
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• Add water to the remaining starter culture and mix.
• Pour flour and knead the dough on the table until smooth.

• This takes approximately 10 minutes.
• Place the dough in a bowl and cover with a clean, damp towel.
• Put in a warm place for 40-50 minutes.

After 50 minutes, knead the dough

Dough "Number - 1"

• I grease my hands with oil.
• Fold the dough from the edges to the center, lift it up and lower it into the bowl.
• Expand 90 degrees, raise and lower again into the dish.

Watch the video on how to do this:

VIDEO RECIPE

• Cover the dough with a wet towel and remove in the same place for another 40-50 minutes.

Dough "Number - 2"

• Fold the dough from the edges to the middle, cover with a wet towel and remove in the same place for another 40-50 minutes.

50 minutes later again knead the dough

• Dough "Number - 1" and "Number - 2" - Repeat all operations. Cover and remove for 40-50 minutes.

• After 40 minutes for the first test, I take the parchment and dust it well with flour.
• Pour the number 1 dough onto the parchment.
• Sprinkle with durum flour or semolina on top.
• Stretch the dough into a rectangle and divide in two.
• Shake off excess flour.
• In this form, I leave it for another 40 minutes.

• Divide the dough "Number - 2" into two parts.
• Try not to squeeze air out of it.
• Also sprinkle with durum flour or semolina on top.

15 minutes before the end of the proofing, preheat the oven to 230 ° C degrees.

• Place a small bowl of water on the bottom of the oven.
• When the dough has moved away and the oven has warmed up, take out the hot baking sheet, drag the parchment onto it and put it in the oven.

Reduce temperature to 210 ° C and bake for 10 minutes.

After ten minutes, remove the dishes with water from the oven.

Bake for about 15 minutes more.

• The finished ciabatta should have a hard crust and these famous holes.

• Second ciabatta, smaller holes. The size of the holes depends on the thickness of the dough. There are large holes in the batter.

What to bake you - decide for yourself.

I wish you bon appetit!

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Write them in the comments.