Without a bread machine and special yeast! Ciabatta prepared according to this recipe turns out lush and covered with a crispy golden crust!

INGREDIENTS:

-450 g of flour;

– 400 ml of water;

– 2 g of dry yeast;

– a teaspoon of salt.

METHOD OF COOKING:

1. Sift 400 g of flour into a deep bowl in which you will knead the dough. Add salt and mix.

2. Add dry yeast to warm water (everything is correct: 2 g of yeast per 400 ml of water). Then water with yeast is gradually added to the flour, mixing well. It should be a liquid dough.

3. And now the most important part: cover the bowl with a clean kitchen towel and let the dough rise for a minimum of 12 hours (a maximum of 20 hours) at room temperature. It is thanks to this long fermentation that the dough becomes what it should be in ciabatta.

4. Sprinkle 50 g of sifted flour on the work surface. Put the dough in it, knead it a little to give it the shape of bread and cover it with a bowl in which it ferments. Let it “rest” for another 2-3 hours.

5. Preheat the oven to 250°C​​ with a tray on which you will bake the bread. Place the dough on the hot pan, bottom side up, so that it is covered with flour. Place the baking sheet in a hot oven. Place a pan of hot water on the bottom of the oven.

6. Steam the bread for 20 minutes. Then remove the tray with water from the oven and continue to bake the ciabatta for another 15 minutes.

Homemade bread is worth all the effort and waiting time: firstly, because you know what it is made of. Secondly, this way you have a unique opportunity to taste it fresh. Thirdly, homemade bread is tastier. Ciabatta is served with soups and stews. It is enjoyed on its own or used as a base for another traditional Italian dish – bruschetta. Also, this recipe is suitable for those who love white bread, but are worried about their waistline.

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We wish you a pleasant appetite in the circle of your loved ones!