Karakteristično Za Ovaj Poznati Italijanski Bijeli Kruh Su Velike Pore, Hrskava Korica I Duguljasti Oblik, Koji Podsjeća Na Papuču, Što „Ciabatta“ U Prevodu.

2 do mísy robota vlijeme. First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. 1 v misce smícháme droždí se 30 ml vlažné vody do krémové konzistence a poté přimícháme 370 ml vlažné vody.

Add The Yeast And Salt To The Flour, Keeping Them Separate On Either Side.

Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. Nejdříve si připravte starter neboli biga. 420 g finomliszt (bl55) 360 g langyos víz.

This Will Create Steam For The Perfect Rise In The Oven.

A tésztákat párszor megtekerjük a saját tengelyük körül, majd beletesszük a formába. 11 g jódozatlan tengeri só. Weigh the flour into a large bowl or mixer bowl.

Cover The Bowl With Plastic.

Sprinkle the yeast over the warm water and stir to combine.