No knead Ciabatta

This is a sour dough bread, adored by Italians.

Ingredients:
3 cups flour
1,5 cups water
1 teas salt
1/3 teas yeast
Method:
Mix all ingredients with a spoon (1-2 min)- choose a large bowl for this, cover with cling wrap and leave it in a cool spot (overnight) 8 - 16 hours.
After that time, dust clean cloth with flour, place dough on it and shape into a long log. Dust with flour and together with the cloth place into a shallow elongated dish (basket). Let it double.
Place baking dish (flat) into oven; Preheat oven to 225*C.
Turn bread upside-down onto hot tin, close oven door. Bake for 5-8 minutes then reduce heat to 180*C and bake for another 30 minutes. Let it cool on a wire rack before slicing. You'll get crusty bread with large holes and chewy inside.




Ciabatta bez mijesenja - Italian hljeb od kiselog tijesta

Potrebno:
3 solje brasna (1 solja = 250ml)
1,5 solja vode
1 k soli
1/3 k instant kvasca
Nacin:
Pomijesajte sve sastojke kasikom 1-2 min, pokrijte prozirnom folijom ili krpom i ostavite na hladnom mjestu 8-16 sati (ili preko noci).
Pospite cistu krpu brasnom, istresite tijesto na to i oblikujte u izduzeni oblik. Zajedno sa krpom, pobrasnjeno stavite u neki izduzeni plitki oblik (kao npr. pletena korpa). Ostavite da naraste.
Ukljucite rernu na 225*C, stavite tepsiju (ravnu) u kojoj cete peci hljeb.
Kada postignete temperaturu, istresite hljeb naopako na pleh i pecite 5-8 minuta, zatim smanjite temp na 180*C i pecite jos 30-ak minuta. Peceni hljeb ostavite hladiti na zici, prije rezanja. Dobicete hljeb sa tvrdjom koricom, sa velikim rupama i blago gumenom strukturom.