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Flatbread "Italian Ciabatta" (page 2)

Milashaa
Yesterday I baked a ciabatta according to your recipe, I liked it very much, the dough is fluffy, on the trail. the day is also soft.Trinitron, Vladimir, thank you!
Tumanchik
a-a-a-a-a-a Chief, everything is gone .. (c)
screamed Tumanchik, sniffing the ciabatta into the oven, forgetting to cut it first.
I hope this is not fatal?
DonnaRosa
It can be cut perfectly with chicken scissors. I did just that.
Tumanchik
a mustache at the parade, the fluff turned out awesome!
The scent was stunning. But I did not add herbs - my husband will eat with jam. There is a lot left after the winter.
The crust is super crispy. I did not deviate from the recipe. The oil poured in about 35-40 grams. The flour is strictly normal. Instead of water - serum and rinse from a sour cream can. But the dough was fermenting in the refrigerator - it was urgent to leave. About 8-10 hours. Then she warmed it on the table for about an hour. Poured it onto a baking sheet. Heat the oven for a maximum of 20 minutes with baking sheets, salt. She threw in a sheet of cake. After 10 minutes, sprinkled lightly. Baked for another 10 minutes. Then she reduced it to 200 and baked until tender. She turned the sheet over a couple of times.
One puncture - the baking paper failed. The infection has stuck. Next time I will bake on Teflon. All the same, there is nothing to stretch - it spreads itself. Yes, and a lot of flour goes nowhere - it's a pity.
Beautiful, but I'll hold back until tomorrow. Has cooled down already and is waiting to be eaten in a towel.
DonnaRosa
My paper never sticks, on the same pitch 2-4 and 5 times.
I pee the paper like Jamie, then I line it on the baking sheet, the sides, grease with oil with a silicone brush.
All OK!
Tumanchik
Vladimir baked the cake again. She smeared the paper with non-stick grease and sprinkled it with flour. The recipe conquers with its simplicity. No fussing or shaping. This time I deliberately didn't cut it. Why sprinkle flour? For that I sprinkled on your advice. The result is crispy delight! Bubbles like chebureks! Thank you very much. Really like!
Italian ciabatta flatbreadItalian ciabatta flatbreadItalian ciabatta flatbread
kuzea
Trinitron, Vladimir! : hi: Thanks for the wonderful recipe! : rose: Special thanks to Irishka-Tumanchik, for a very tempting report: girl_claping: After this, I involuntarily had to urgently bake something delicious: girl_dough: Ciabatta tasted like the one she had been looking for for so long: girl_cleanglasses: I am pleased to attach the report:
Italian ciabatta flatbreadItalian ciabatta flatbreadItalian ciabatta flatbreadItalian ciabatta flatbreadItalian ciabatta flatbread
Tumanchik
Tatyana, oh what bubbles !!!!
Where did our Vladimir go? There is no one to praise us
kuzea
Irishkin, Thank you! Your praise means a lot to me ..
And Vladimir may be busy with some business and there is no time for him to answer us
Teth
it turns out very tasty bread, I baked it several times ... but what can I say, and now it’s worth it - it’s waiting for the morning, many thanks to the author for the recipe.

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