Are you sure you want to delete this recipe?
This recipe was uploaded by madamada
this is the recipe Renzo, my village's baker gave to me, for dukegus, I've told he is a skilled bread maker and will understand things better than me.
No divieto for other adventurous to make these ciabattas
make the yeast ready the day before
50% manitoba flour (medium strong flour)
10% yeast (livito di birra)
45% fresh or cold water
24 hours let it stay
50% medium/strong flour
2,2% salt (of the whole dough amount )
knead a long time until smooth and elastic
put it into a plastic bucket to rise for 1 hour
give the dough a shape and let rise for 1 hour
bake at maximum heat 250 for 10 mins with steam or wet the dough with a brush. then low the heat and let it bake for 40 mins
if I failed to write something or the indications are not clear enough ask and I will investigate next time I go for bread