3 CIABATTA 300-350 G. About yeast here: http://www.povarenok .ru/recipes/show/797 43/ About baking stone here: http://www.povarenok .ru/recipes/show/798 78/ and here: http://www.povarenok .ru/recipes/show/59 820/ For the dough: 200 g of water, 100 g yeast, 300 g of the flour mix. Cover and leave to ferment at room temperature for 6-10 hours.

The dough should increase in volume by 2.5-3 times.

For the dough: dissolve the sourdough in 300 g of water, add 400-450 grams of flour, salt and oil and knead a soft dough very wet for 10-15 minutes. The exact amount of flour may vary in each case, due to humidity, space, etc. Therefore, guided by the appearance test is VERY humid. Generally the dough for ciabatta is the "wet" type of dough. Dough to shift in greased bowl, cover and leave to ferment at room temperature.

Diagram of fermentation: 1 hour fermentation. The addition of the dough (fold in half 4-5 times). 1 hour fermentation. Addition. 1.5 hours of fermentation. Every time you put the dough in a greased bowl. Alternatively, instead of stage, you can put the dough in the fridge for 6-8 hours, but preferably not more than 10 hours, as the bread can turn out sour. Then remove dough and warm it in a warm place for 1.5 hours. Further, according to the recipe. Work surface liberally dusted with flour. After the last fermentation, very carefully turn the bowl with the dough and throw out (helping hands) the dough. It should fall under its own weight. Very carefully distributed the dough into a rectangle thickness of about 3.5 cm from the Top sprinkle with flour.

Share with a spatula into 3 parts.

Hands forming a rectangular billet. Do everything with great tenderness, to not deflate the dough. Cover with a towel and leave for proofing for 1.5 hours. If the room is cool, 2 hours. Immediately before rasstoyki to shift the workpiece on the sheets of parchment, then they are less traumatic.

A baking stone to put on the grill in the upper third of the oven. The oven preheat with the stone in for 30 minutes to 230 C. the Blank is gently transferred to an inverted baking sheet covered with baking paper. Fold the workpiece along with the paper on the stone. Ciabatta bake for 15-20 minutes until Golden brown, the first 10 minutes with steam (in a container at the bottom of the oven to pour 50 g of warm water). Repeat for each workpiece.