Ciabatta 03

Cook time: 0 min.
Servings: 20 pcs

Ingredients for Ciabatta 03

		If you like garlic may be added
		EVS. other spices
1-1.5	tbsp	Fine salt
250	g	Durummel
5	g	Yeast or 0.5 TSP. Active dry yeast
7	dl	Water
750	g	Wheat flour, if desired. pizzamel or Italian "00" flour

Instructions for Ciabatta 03

To prepare the Ciabatta 03 recipe, please follow these instructions:

Mix wheat flour salt and durum flour thoroughly in a large bowl.

Dissolve yeast (5 grams) in water (25 degrees)

Pour the mixture of flour and salt into the gourd solution quietly while stirring. (Mixer)

When the consistency is homogeneous, it is set for long-term reversal for approx. 6-8 hours at room temperature.

After raising, pour the dough onto the table sprinkled with flour (durum flour).

Be careful, you can use a scraper but watch the air in the dough.

The dough must be glued. Do not hit the air !!

Cut the dough into suitable pieces.
It's not easy because the dough is sticky but it can be done.

Gently transfer them to baking paper on a baking sheet.

Sprinkle with Durummel upstairs. The given good finish.

Turn on the oven at 250 degrees with warm air.
Put a frying pan with water at the bottom of the oven.

Let the balls rise / rest until the oven is 250 degrees.

Pour them in the middle of the oven for 20 minutes.

PS. 5 grams of yeast or ½ teaspoon. Dry yeast is not a spelling mistake !!!





tips:
If using dry yeast, mix with the flour. It will be some amazing airy bread. Do not use milk or oil. Do not compromise on retention time. If you follow the recipe Slavic, you will get the best buns you have tasted. Can be easily frozen and used later on the grill.