The dough: stir yeast in warm water and let stand for 5 minutes. In a bowl put the flour, add yeast mixture, water and mix well until smooth. Bowl cover with film and leave at room temperature for 12 hours.

I left for the night, at 8 PM made the dough, and at 8 a.m. proceeded to the rest. So the dough looked like in the morning.

Dough: stir yeast in warm milk and let stand for 5 minutes. In a bowl put the flour, add the yeast mixture, water, olive oil, yeast mixture. Knead the dough in a food processor first, at the lowest speed until the dough is mixed, then knead the dough for 3 minutes on medium speed. Add the salt, knead for another 4 minutes. Put the dough in greased with olive oil a bowl, cover with cling film and leave for 1.5 hours to rise the dough has doubled in size. I kneaded the dough with your hands moistened with olive oil.

Send a baking sheet with parchment. Flour them. Hands greased with olive oil (so the dough doesn't stick), take the dough, divide it into 2 parts. Formed into two rectangular loaf. Recommended to do length 23cm. I don't measure, turned out. Put on parchment.

Cover the dough with a damp kitchen towel (put the towel directly on the dough, and to substitute on the perimeter of the pan low the glasses). Leave to rise for 1.5 - 2 hours. 45 minutes before baking to turn on the oven and heat it to 220 degrees. I turned in the oven bake lasagna. At this time, I took the test a towel and put the pan on the stove - there is warmer.

Ciabatta with prisiminimai and bake on the middle shelf for 20-25 minutes. So recommended, in my oven the baking process took 40 minutes. Watched as the bottom crust. Cool bread on wire rack.

The authors of the recipe warned that the dough should be quite liquid, therefore, do not add more flour than stated in the recipe. I followed this warning, and did not regret - the ciabatta was very airy, delicious and krusadai crust!