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go and all panificatevi 2.1: No-Knead Ciabatta to LM.

Go and all panificatevi 2.1 :

The Slipper without mixing with natural leavening of 24 hours.

(80% moisture)

remember that, given the high hydration of this mixture, the bread will always be slightly moist but very light and above all highly digestible.

shot dall'alveolo

Soprendentente simplicity this bakery.

Recipe No-Knead bread find it here

.

The working of the strip, the only difference in the final stage. Al folding, after 20 hours at ambient. environment of '

dough without kneading "

, follows in the preparation of the cake pan. Altrre waiting 2 hours at room temp. environment. and then in the oven, 240 degrees for 45 minutes Unlike the free bread dough, the strip should not be cooked in a cocotte, does not require pots, pans, covers various .. but a simple and trivial pan. ;) quickly summarize the ingredients and processing, and then refer you to this video

that clearly shows what to do.
Ingredients


gr. 400 0 or 00 flour with added gluten. (W 240)

gr. 50 of Manitoba (Loconte)
gr. 50 of full (or wheat semolina flour)
gr. 12 salt
gr. 400 Water

gr. 50 lm active (50% moisture)
regrind flour for dusting.

various seeds - according to your preferences.
procedure


Mix and sift flour with salt.

Melt in the water lm.
quickly Mix the ingredients (water and yeast and flour) with a fork or spatula, without kneading.
Put in baking and maturation at room temp (20 degrees) for 18-20 hours.
At this point the dough will have grown and have formed some wonderful bubbles. Everything that comes after, I let the

video to show why that is much more than a careful and precise explanation.

riultato The final product has an overly developed in height, characterized by a crumb, slightly moist, with alveoli pronounced (depending on the type of folds that were made before the second rising), the taste of lm consulted without delay, decided but very pleasant.

I apologize for the quality of the photos, but I had a problem with the lights, I tried to recover the recoverable amount.