I've always liked bread Chiabatta. Probably due to the fact that it is similar to one kind of bread, which I ate in my childhood. So I became interested in cooking it. As well as white bread, chiabatta turned out far not from the first. Oddly enough, recipes chiabatta on the Internet big set. And all different. Say that it is necessary to use a special mixture. I'm skeptical about and continued to search. And suddenly it dawned on me. And who but the Italians know how to make chiabatta? And I began bit by bit to gather information.

That's what I "dug" out. First, the dough for the chiabatta is much more "liquid" than for bread. Second, chiabatta dough should rise at least 18 hours. Third, the dough is made and simply blended. Before the second rasstoyki he just needs to shape. Fourth, when second proofing of the dough covered with a damp towel and leave to rise for another 2 hours. Fifth, the second time the dough should rise for already Pirozhkova sheet (Pirozhkova sheet heats up faster). Sixthly, the baking temperature of 220 degrees Celsius and above, cooking time - 35-40 minutes. The crust color should be grey-brown and quite dark. Seventh, be sure to cool on a wire rack to cool completely.

But! I'm not going to wait that long and cook "quick" option When I read about the simple version, I was very surprised! Try it! Indeed they say that all brilliant - easy! (I have just blown away when this simple option is a VERY good result)

So,Chiabatta, not vymeshivaem dough. Oddly enough, the most I liked the recipe I found on Youtube. I just typed Ciabatta and saw a wonderful video with two children, who were preparing bread. Of course, it struck me that they don't kneaded the dough, and just mix in the tank. Immediately I say. I don't like when the bread is too airy, so I chiabatta is what I love. How to achieve this - see the explanations for proofing dough.

Mix the water and yeast in a large bowl with a whisk or spatula (it should be several times greater than the volume of the dough, and mixing and proofing going on in this dish).

Mix most of the flour and water. Sprinkle salt and the remaining flour and stir with a whisk, fork or shovel a couple of minutes.

Cover the form with foil or lid (I have just freed after marinating previous recipe ) and leave to rise for one and a half hours.

It is important the ambient temperature. In General, it should rasstavat at a temperature of 25-30 degrees. But since I love the bubbles were larger than usual white bread, but not very large, I just nastaivaju at room temperature. Alternatively, you can preheat the oven to 25-30 degrees (three minutes on low heat) and put the bowl of dough inside. This way, you will get rid of the drafts. After proofing, remove the plastic film from the form. Sprinkle the table with flour. Podawa shovel with the edges of the dough as if "cut off" from the surface of the mold until the dough separates from the form and drops on the table, trying hard to push the dough. Divide a spatula or a knife the dough into two parts. Put a baking sheet on the baking pan. Sprinkle with flour.

Then proceed very carefully, trying not to knead the dough. Gently turn the dough out onto the flour. Shape the oval of dough. Do not try to make too sharp. Remember that the already formed air bubbles are not out of the test. Sprinkle with chiabatta flour quite liberally.

Preheat oven to 240 degrees. Put on the bottom of a container of a pint of boiling water to chiabatta was baked in a moist environment. Put the baking sheet with chiabatta is in the oven and bake for 35-40 minutes. Remove from the oven and place on the grill so the air could circulate from below. Cool on rack at least half an hour. No cover chiabatta.

Chiabatta is porous and very elastic. This can be seen in the following photographs.

After being crushed form chiabatta is fully restored. They say you should eat ciabatta with olive oil from the first pressing.

Important! Be sure to cool the bread on wire rack. For taste, you can add in the dough, semolina, rye flour, olive oil (50 grams). A surprisingly simple and easy recipe with a great result.