Ingredients
500 g of flour - 4 cups
380 g of water - 1 1/2C
9 g Salt - 1/2TBS
2 g of yeast powder or 5 g of yeast-1 TBS
Preparation
Mix the flour and water Add yeast Mix further Add the salt Mix until a dough very sticky Cover and leave at room temperature for 18 hours (you read that right, 18 hours). Probably in the summer you have to put it in a cool place and allow to rise a bit less. Spray a bit ‘of water on the table work to do in a way that the transparent film not to move (the next step) Arrange a transparent film on the workspace. Sprinkle with a nice layer of flour. With a spoon, fold the dough over itself and the container and onto the counter. Pour it onto transparent film Use your fingers to mash it a bit ‘in order to break the air bubbles Give her a form of strip (if you want you can break in two and make two more flip-flops ‘smaller and more’ crunchy) Grease a baking pan with extra virgin olive oil Sprinkle cornmeal. Turn the bread dough onto the pan. Cover with a cloth Let rise for 2 hours Bake at 220 (425)degrees for 35-40 minutes. http://vivalafocaccia.com/2010/02/14/video-ricetta-ciabatta-semplice-fatta-in-casa/
