Chiabatta on leaven

Method

1. 01

   We're making a chiabatta starter the night before. To do this, combine the ingredients for starter and leave in a warm place until the morning.

2. 02

   The next day we will start preparing the test. Dissolve yeast in warm water.

3. 03

   Add salt and olive oil.

4. 04

   We also add a ready-made leaven and pour flour.

5. 05

   Stir the soft dough.

6. 06

   Leave it for 2 hours in a warm place.

7. 07

   Approached dough lay on the flour-sprinkled working surface and, without using a roller, form a layer with your hands. We work carefully to keep air bubbles in the test.

8. 08

   This layer is divided into parts. One part equals one ciabatta.

9. 09

   Add each part of the test in half, cover and leave for another 30 minutes.

10. 10

    After 30 minutes, lay the dough on a pan with parchment paper, turning it upwards with the part that it lay on the surface. Dough carefully stretch with your hands.

11. 11

    Bake for 20 minutes, having previously sprinkled bread and oven with water, at a temperature of 200 C.

12. 12

    Hot bread will seem very hard, but it will go away.