How to make Italian ciabatta

Most of the food out there is delicious, but do you know how many harmful things are added to it that are harmful to the human body? Do you know that if you continue to eat it for a long time, you will suffer from various chronic diseases? So, shut your greedy mouth and buy your own groceries and cook some safe food. Now, follow me to learn how to make Italian ciabatta.

1. First, mix all the ingredients of the first stage evenly, cover with plastic wrap and place in a warm place for nearly 3 hours. Because the temperature is high now, I think it is not necessary to leave it overnight, but only a few hours to achieve the desired effect of leaving it overnight. I think the yeast has almost reached its maximum effect in the powder, and I made the decision after comparing it with the photos of Siren that left it overnight (mainly because I really don’t have the patience to do it the next day)

2. Add the second stage materials into 1

3. Stir well and cover with plastic wrap

4. Place in a warm place to ferment for about 2 hours or until the batter is 3 times larger

5. Place tin foil or baking cloth on the baking tray, scrape the "batter" with a scraper, apply a thin layer of oil on the scraper, and then use the scraper to shape it into 2 rectangular or oval doughs of similar size without covering.

6. Place in a warm place or in a relatively closed space such as an oven for the final fermentation for about 45 minutes, until the dough has expanded to 2-3 times its original volume.

7. Preheat the oven to 220 degrees and bake for 20-25 minutes. Remove and place on a rack to cool

After reading the editor’s introduction, you should be very interested in this Italian ciabatta! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!