* Step 1:
* 250 g flour
* 150 ml water
* 5 g of dry yeast
Dissolve the yeast in a little water (from the 150 ml) and let it sit for 5 minutes. Add the rest up to 150 ml of water, flour and mix with a spoon until all is homogeneous.
Cover the bowl with cling film and leave to rise in a warm place for 12 to 24 hours. At the end, the mayo must have grown 3 times and be full of blisters on the surface.
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* Phase 2:
* 100 g gray
* 400 g flour
* 300 ml water
* 5 g of dry yeast
* 1/2 teaspoon sugar
* 1 1/2 teaspoon salt
* 5 + 1 tablespoons olive oil
Mix the yeast with a little warm water (from the 300 ml) and let it sit for 5 minutes. Add the rest of the water, sugar, 5 tablespoons of oil, flour, semolina and the composition from phase 1. At the end, add salt and mix. For this phase I used the bread machine, the kneading + leavening program. The composition will triple in volume.
The dough is turned over on the floured table and with a spatula it is divided into 2. It is given a slightly elongated shape, then with the help of the spatula the dough is placed in the tray sprinkled with flour. Cover again with foil and leave to rise for about 2 hours.
Bake over medium to high heat for 20-25 minutes, until golden brown.
Very good Ciabatta ta Brandusa . Let's do it again! :))
