Ciabatta recipe Richard the Bertin All started with the fact that on New Year's eldest son gave me a book of Richard the Bertin "Your bread." From the first page I fell in love with these recipes and decided to share with you little secrets and tricks of this amazing Baker... Ciabatta in Italian sounds like "sneakers" apparently, the shape of the bread resembles the simple subject well and I would not have commented on ciabatta is soft, airy, crispy, flies away, while still hot!!!

Starts with ciabatta and sourdough! For her needs only 180 mg of water (or ml, but in grams to be precise), 350 g flour 7 g fresh yeast. Knead tight dough, spread in a bowl, cover with a clean cloth and put in a warm place for 24 hours, as long as the starter fits, I'll write that on the advice of the author of such leaven should be kept in the refrigerator, as they say, at hand. When kneading fresh bread take a slice of sourdough 200 grams and should be mixed that way, with the bread only wins in flavor and aroma, and that leaven was always ready, after 2 days she needs to feed 200 grams of sourdough 200 g water and 400 g of flour - again, knead a tight dough and immediately put into the fridge, let them ripen already there, as needed ossipyan and add. Well, the starter is ripe...

Knead the dough, pour in a bowl 500 g of flour, take 10 grams of fresh yeast and grind them with the flour between palms into small-small pieces, add 15 g of sea salt, 50 g of olive oil and 350 g of water from the filter, stir with a scraper and add 200 g of yeast, mix everything thoroughly and spread on the work surface, here's another subtlety - the table with flour to podpisati and flour in no case do not add! First, the dough is very sticky, but we're starting to nourish it with air, do not crumple hands, as usual, but pull and fold.I with one hand hold the dough, and the other stretch it up and fold it in half, the dough directly into the eyes becomes softer, smoother, more elastic, and to the touch it is silky and elastic.

Today we have a ciabatta with olives, so at the end of mixing add chopped olives, again knead the dough, so that all olives were distributed evenly, spread in a bowl greased with olive oil, close with a clean cloth and put in warm place for 1 hour (maybe a little more) until the dough has rested and doubled!!!

Well, now formed ciabatta. With the help of a scraper spread the dough out of the bowl on the table, cut into three pieces, each piece with finger tips, mash into a sort of rectangle, the left part is put in the middle, press with your fingers so do the same with the right part is pressed against the fingers. Then fold in half again, plump zasiyaet edges and form a bar. Put ciabatta on a baking tray, well podpylenny with flour, seam side down, cover with a clean cloth and put in a warm place for proofing for 45 minutes. Then gently turn over the ciabatta and stretch to the length of the baking sheet. It is here that they (ciabatta, of course) and take the form of a sneaker!

Preheat the oven to 250 degrees, spray sprinkle the walls with water and immediately put the ciabatta in the oven. Reduce the temperature to 220 degrees and bake until Golden brown 20-25 minutes. The aroma of fresh bread mind-blowing, taste – too! Help yourself! Welcome to the table!