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LA CIABATTA impasto veloce

Ingredients

gr. 500 ml flour Manitoba

. 450

of warm water 1 cube of yeast

gr. 15

salt 1 teaspoon sugar

This dough should not be working with his hands. Being very soft, mix all ingredients in a bowl with a spoon and give it a shot with the whisk for a few minutes for the dough mixer .

Then, mix the flour with the yeast and sugar dissolved in warm water. Add the salt and then proceed with the mixer.

Let dough rise covered with foil for 2 hours.

plenty Flour a pastry board, overturned the dough, and being very soft, help dividing it with a spatula and transfer the loaves on a baking sheet lined with well-floured baking paper.

Sprinkle evenly over with a little flour and let rise for another hour.

Place in a preheated oven at 220 degrees for 10 minutes, then lower to 200 degrees and cook for another 15 minutes.