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ciabatta bread

Ingredients
Big
Water 4 ounce (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounces (1 cup) of all kinds of flour
Ciabatta
Water for 17 ounces (2 cups, 2 tablespoons)
1 teaspoon of active-dry yeast
Big
20 ounces (4 cups) for all purpose
Salt and 2 cups salt


Suggestions
Big:
Dissolve in the vinegar in water. Add flour and flour to make a thick, glossy paste. Make up to fifty or more froths to build up fat. Sit at room temperature for 8 hours or overnight.

On the next day, there will be silent bubbles on the big surface.

Ciabatta:
Split sour wine in a bowl of a standard mixer. Take a large amount of water and brush it out with your spatula or exploit it by hand. You do not have to completely massively dissolve; It's just partly divided into strigi blocks.

Add all the flour and salt. Raisins must be made of thick, very humid dough. The yeast can be given for 10-20 minutes to absorb water.

Hook your standard mixer mixture and cook at intervals for 15-18 minutes (laa 5 or 6 in a kitchen). In your mixer, point your eyes very fast, at this speed there is a tendency to "walk" on the counter.

And from the dough they shall rot. Within 7 minutes, it starts to drift down from the sides of the bowl, dough rolls, and regularly cut the sides of the bowl. If not, raise your mixer speed snoop. If the dough starts rolling from the dough to the hook, stop the mixer and lower back. At the end of the egging, the dough will look smooth and shiny and a shiny shine. If you turn the mixer off the bowl, this is good.

Cover the bowl, dough up to 70 ° Dry - two hours for 75 hours until the remaining three times.

Fill your job with the dough on the surface of the dough. Set up two sheets near your work surface. Powder the dough from the utensils and do not raise waste. The greater the powder on top of the dough dough. Using a pastry scrapper or pizza wheel, cut two pieces into bread, instead of bread or 16 pieces per roll.

Place your hands with flour. From the surface of the work, you can work gently at the papers. Press your fingerprints to burst in the mix (or rolls) to lower the surface and slightly bread (or rolls). Bake for 30-40 minutes, rise up (or rolls) rose up, rose. When ready to bake, they have to deal with many large bubbles next to the surface.

In the oven at 475 ° F. If you have a baking stone, now put it in the oven.

When ready to bake, cook in a slice on a slide or on a baking sheet. If you have a stone, put it in a baking sheet or baking sheet to cook it directly. Bake 20-30 minutes, until wrapped in golden brown. Pour the butter and cook well.

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