First, make a poolish for 8-16 hours before making the dough. The time depends on the ambient temperature. For the poolish we need: 330 g bread flour, 330 g of water at a temperature of 21C, and a pinch of fast-acting yeast the Night before baking mix all the ingredients together, cover with cling film and leave at room temperature (remember that room temperature is 21-24 degrees). Poolish looks very moist -as it should be

Our poolish the next morning. Increased times at 2-2.5. Bubbling.

For the basic dough we need: all poolish, 613 g bread flour 405 g of water at a temperature 39S, 2.6 g of yeast and 18 g of salt. In a Cup (5 liters) harvester put all the ingredients, making sure salt is not in contact with the yeast. The nozzle hook. Kneading on slow speed for 6 minutes. Every 2 minutes stop the mixer and scrapes from the walls and from the day, not mixed ingredients. After all the ingredients are mixed, turn mixer to medium speed and knead for another minute or two. Due to the fact that the dough for ciabatta is VERY wet, test the development of gluten strands in principle impossible, so orientirueshsya at the time of kneading and the temperature of the finished dough -24-26 degrees, check with a thermometer. It looks like this

Lightly grease a container in which to approach the dough with vegetable oil. Pour the batter from the Cup of the mixer into the container. I use a large enough plastic container with a lid. Cover and leave to rest for 30 minutes in a warm place. After a rest to do a series of stretching and folding dough. without removing it from the container (because it is desirable to use a bulk container). Sorry, I'm not going to describe how to do it. On the website the cook's-v-e-t-l-i-k (and not only she, modestly keep silent about my bread recipes, placed on the Cook) about this many times in detail and very well described. Here, for example: http://www.povarenok .ru/recipes/show/798 77/ the Dough is very wet. Keep in the workplace a bowl of water that is constantly dip your fingers so the dough does not stick to them. Again cover the dough with a lid and leave to rest for another 30 minutes. Repeat stretching. In General, you need to stretch and fold the dough 4 times, each time giving the test 30 minute breaks. The dough will become more pliable and less sticky. Here is the dough at an early stage -side, not holding the form.

Here is the dough after the 4th stretch.

After the 4th stretch let the dough rest another 30 minutes in the container, closed the lid in a warm place. Before the 4th stretch to turn on the oven with a baking stone in the upper third of the oven. At the bottom put the baking pan, which we then fill with boiling water. Temperature is 250 degrees. After the dough is stretched 4 times, rest, carefully, almost without hands, dump the dough on a heavily floured surface.

Using a spatula, divide the dough into 4 pieces, or, if baked ciabatta for sandwiches, for example, into 16 parts.

Slightly formed ciabatta hands, priporoshennye flour. Ensure that not to violate its air structure. I usually put the ciabatta for proofing to the upside-down baking sheet. On the tray lay baking paper, dusted with flour. Ciabatta to retain its shape, I usually make a crease between them from the baking paper where they are -like do when sewing pleated skirts, pleated)). Transferred ciabatta on a baking tray very carefully, both sides take, they are slightly compressed like an accordion, then we have them straighten-correct on the paper already. Ciabatta sprinkle with flour, cover top with a towel. 30-40 minutes in a warm place for proofing.

Gently floating hot ciabatta on a baking stone. On the hot tray in the bottom, pour the boiling water. Put in the oven. Ciabatta, which looked almost flat, under the action of steam and the temperature rises.

Bake for 35-40 minutes at 250 degrees. Watch out... If after 25 minutes seems too dark ciabatta, ciabatta cover with aluminum foil and reduce the temperature by 5-10 degrees. Two minutes before finishing baking slightly open the oven, insert between the door and oven wooden spoon, for example -- that the door was slightly ajar to allow excess steam to exit the oven. Cool the ciabatta on the grill.

Ciabatta is best to bake all at once. If for some reason this is not possible (the size of the baking stone, for example, to slow the yeast reaction that does not fit ;) ciabatta better place in the refrigerator. If you see that ciabatta strongly spreading - bake it within 30 minutes of the approach. Ready ciabatta can be stored, tightly wrapped in plastic, in the freezer up to 4 weeks. Photo cut