Beetroot ciabatta bread

NOTES

This kind of dough doesn’t need kneading but folding, so the air gets trapped in it and creates these beautiful cells. So, it needs soft handling.
Don’t forget to wet your hands during folding.
Don’t add sea salt from the beginning, because it might destroy the yeast. They don’t like each other. Yeast likes sweet instead. That’s why we fed her with honey.
For the dough dividing I used a pizza cutter. At this point, if dough loses her volume, don’t get upset or worried. Just try to divide it at once, eliminating your movements with the cutter.
If you think that you won’t be able to consume bread loafs shortly, you can deepfreeze them for a long time, so you can enjoy fresh bread easily.

	500 gr. strong flour
	500gr. flour type 00
	2 medium sided beetroots (boiled)
	720 gr. water
	80 gr. olive oil
	16 gr. active dry yeast
	2 cloves garlic
	1 tsp honey
	1 tsp sea salt

1.	In a big bowl, sift and mix flours.
2.	In a smaller bowl, mix lukewarm water, yeast, honey and part of the flour, so you dissolve and activate the yeast.
3.	Let the yeast activated for 15 minutes.
4.	Melt beetroot and garlic, with the multi-cutter.
5.	Mix beetroot with the rest of water. Add olive oil.
6.	Mix in all the ingredients together, stir with a spoon. Dough will be watery.
7.	Place the dough in a warm place, covered with a towel for 30 minutes.
8.	Then you begin to fold gently the dough to the center of the bowl, with wet hands.
9.	Add sea salt at this point.
10.	Let the dough rest for half an hour, covered with a towel.
11.	Repeat folding for another 3 times, every half an hour. You‘ll note that in every next folding dough will be more manageable.
12.	After 4 folding times, cover bowl with the lid and place it to the fridge overnight.
13.	Next morning take it out of the fridge. You can directly divide the dough or you can let it aside for 1 hour, so it comes in a room temperature.
14.	In a well floured surface, you transfer the dough and divide carefully in 4 equal parts, trying not release air from inside and loose these beautiful cells.
15.	Place the dough onto baking pans covered with good quality non-stick paper, flour their surface.
16.	Preheat the oven for about half an hour at 250o Celsius.
17.	Bake every loaf for 25 minutes until they get a beautiful golden brown color.
18.	For a crispier crust, put a baking pan with water to the bottom of the oven.
19.	Let every loaf to a cooling rack until completely cool.
20.	You can keep them out of the fridge for 3-4 days (they dry easily).

A FLAVORED BREAD

Prep. time

Cook time

Difficulty

Serves

INGREDIENTS

INSTRUCTIONS

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