Ingredients (Ciabatta bread):
- 3 cups cold water
- 2 tsp salt
- 1 cup extra virgin olive oil
- 500 g plain flour
- 25 g yeast
Approach (Ciabatta bread):
Dissolve yeast completely in the cold water in a large bowl. Pour about half of the flour in and turn it into a smooth mass; turn off the air in the dough for a few minutes (3 minutes on machine, 5 minutes by hand). The dough should be veryelastic. Tire Bowl with film and let dough raise at room temperature for more than two hours, until it is raised to 3-4 double size and is full of bubbles.
Beat the dough down and add the oil and salt. Then the rest of the flour in the dough kneading; but no more than that the dough is softer than a normal bread. The consistency should be such that the dough just can be poured slowly out of the bowl. Tire Bowl with film and let dough raise to double the size of approximately 1 hour.
Com wax paper on a plate. Carefully with a sharp knife cut the dough in two parts. Pour very gently one part out across the plate and then the second (keep in the first place the other half of the dough back with one fadskraber or a greased pot lids). It is important that the air bubbles in the batter will not be disturbed too much, since it is supposed that the bread must be very coarser foam. Term a little flour over the loaves and let them after raising an hour to it forms coarse bubbles or to double size. Behind the loaves in the oven at 220 ° C for 30-35 minutes, until golden and sound hollow when banks them under the bottom.
Let them cool on a wire rack.
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