Ingredients:
Flour: 400 g.
Water: 300 ml.
Live yeast: 12 g (if dry, then 4 g)
Olive oil: 40 ml.
Sugar: 1 tsp
Salt: 1 tsp
Preparation:
Step 1.
We will need a high and wide capacity.
We pour 300 ml of barely warm water and 12 g of live yeast into it. It is for bread that I use live yeast, the aroma and taste are not much different with them, and the pores will be larger. Knead until they are completely dissolved, now add 40 g of olive oil, a teaspoon of sugar, a teaspoon of salt, mix.
Step 2.
Then we sift 400 g of flour and knead everything with a spatula, scraping from all corners, until a homogeneous sticky dough.
Step 3.
Cover with a towel and leave at room temperature for 2 hours.
Step 4.
Now we take water, slightly wet our hands so that nothing sticks, and stretch the dough and fold it into an envelope. This should be done on all 4 sides. And in the same way, cover with a towel and leave for another 30 minutes.
Step 5.
Then we repeat the same thing, fold the envelope from 4 sides and leave it for another 30 minutes under a towel.
The last 3 times we leave it for 40 minutes.
Step 6.
Now lightly sprinkle the table with flour and, without touching the dough, turn the container over, the dough should fall into the flour and immediately sprinkle it on top. The dough should be like fluff.
Step 7.
Then divide into 2 or 4 parts.
You need to carefully take it from both sides and transfer it to a baking sheet lined with parchment.
Then cover with cling film and leave for the final 30 minutes so that the ciabatta will increase a little more.
Step 8.
Turn on the oven at 240 degrees.
We send it to bake for 15 minutes, pour a little water from below so that the crust becomes crispy thanks to the steam.
And then reduce the heat to 200 degrees and bake for another 15 minutes.