Ciabatta

Category: Yeast bread

Ingredients
Dough:
Flour	150 g
Water	120 ml
Dry yeast	0.5 tsp
Dough:
Leaven	270ml
Flour	600 g
Water	300 ml
Milk	1.5 tbsp. l.
Salt	0.5 tbsp. l.
Rast. oil	1.5 tbsp. l.
Dry yeast	0.5 tsp

Cooking method

Here is the recipe for chabatta that I know. A very troublesome thing.
Stir the dough and leave for 12-16 hours at room temperature.
* this bread turns out well on a stone or grill *
Dough output for 2 loaves. The dough is liquid.
Knead the dough in a mixer or kneader for 6 minutes, manually for approx. 10 min.
Cover the bowl with plastic wrap and leave for 20 minutes.
Add salt to the dough and stir for another 2 minutes.
Mix milk and butter in a glass, add a little to the dough and stir for another 6 minutes.
When the dough is ready, it does not stick to the walls of the dishes in which it is kneaded, and when the mixer stops, it spreads.
Sprinkle the table thickly with flour and lay out the dough, crush a little so that the air comes out, give the dough a square shape and lightly sprinkle flour on top.
Do not fold the dough in any way and do not allow "folds" on the lower side (then the flour will be inside the bhanka).
Cover the dough with plastic wrap and leave for 20 minutes.
cut the dough into 2 pieces and gently (I do this using the same baking paper, slipping it under the dough) turn the dough bottom side up onto a baking surface lined with paper and sprinkled with flour.
Leave the dough for proofing for 2-2.5 hours. cover with a napkin. After an hour of proofing with your finger, make notches in the dough at a distance of 5 cm
preheat the oven for 30 minutes at a stroke. temperature. Then reduce to 230 degrees and bake for 25 minutes. There should be water at the bottom of the oven. Do not open the oven for the first 15 minutes.