Italian bread washed

A simple recipe for bread at home, and the result is amazing! Stirato is called Italian unleavened bread, which is an analogue of the now popular ciabatta. However, the main difference between the Italian erased from the aforementioned bread is that a different ratio of flour to water is used and, as a result, in the structure of the dough.

So, for example, in the recipe for wheat bread, a smaller amount of water is provided, while the dough is not a liquid mass (as for ciabatta), but quite a whole piece (albeit extremely sticky), but which does not creep in the hands.

I must say that this wonderful bread turns out to be very tasty: large holes typical for ciabatta, moist crumb and crispy crust. These two long, thin baguettes are unlikely to live with you until the next day!

Regarding the recipe, it is erased: we use the flour indicated in the ingredients exclusively as part of the dough, and besides, we will definitely prepare about 1/3 of a glass for forming the blanks!

Ingredients

• Wheat flour (400 grams)
• Water (300 milliliters)
• Salt (7 grams)
• Fast acting yeast (0.25 teaspoon)

Directions

1. The recipe for this delicious homemade bread includes ingredients such as wheat flour, water (about 12-15 degrees), salt and a very small amount of fast-acting (!) Yeast.
2. First, sift the wheat flour into a bowl and add salt and yeast there.
3. We mix everything, make a hole and pour pretty cool water (unboiled) into it.
4. Mix the ingredients with a spoon: it is not necessary to achieve complete homogeneity - just combine the flour with the liquid.
5. Then you need to tighten the bowl with cling film and forget about the dough for 12-18 hours. Place the dough somewhere where no one will disturb it. After the allotted time (I advise you to make the dough in the evening, and bake the bread in the morning) the dough will noticeably grow and be covered with bubbles. It fermented well and you can work with it.
6. Sprinkle flour enough on the work surface and dump the dough onto it. As you can see, it doesn't float like it does with ciabatta dough, but at the same time it should be very soft and sticky.
7. We take and stretch the dough straight with our hands into a rectangle or something like a square.
8. Now you need to fold the dough - first from yourself, then towards yourself. The result is such a loose three-layer roll.
9. We cut it in half across, carefully trim the workpieces, fastening the ends. Now you need to cover the future bread with a towel and let it come up in a warm place for half an hour. We do not waste time and heat up the oven to 250 degrees, after placing a bowl of hot water at the very bottom.
10. You see, our blanks have become noticeably rounded.
11. Cover the baking sheet with parchment paper, sprinkle it with flour. We take one workpiece and stretch it in our hands by weight, transferring it to a baking sheet. You just need to do it quickly! Stretch as much as the size of your baking sheet will allow. Here are our two erased ready.
12. We put the baking sheet with the blanks in a very hot oven and bake the bread for 30 minutes on a steam bath at 250 C.
13. Then we take out the hot Italian bread, washed and cool on the wire rack.
14. When it cools down, you can try.
15. I assure you, if you love ciabatta, you will definitely love this bread!
16. Bon appetit, friends! Make bread at home!