{"id":1123,"date":"2020-06-02T18:04:28","date_gmt":"2020-06-02T15:04:28","guid":{"rendered":"https:\/\/baketheclick.gr\/recipe\/tsiapata\/"},"modified":"2025-11-06T10:59:18","modified_gmt":"2025-11-06T08:59:18","slug":"tsiapata","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/tsiapata\/","title":{"rendered":"Ciabatta bread"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. This kind of dough doesn\u2019t need kneading but folding, so the air gets trapped in it and creates these beautiful cells that I adore. So, it needs soft handling.<\/li>\n
  2. Don\u2019t forget to wet your hands during folding.<\/li>\n
  3. Don\u2019t add sea salt from the beginning, because it might destroy the yeast. They don\u2019t like each other. Yeast likes sweet instead. That\u2019s why we fed her with honey.<\/li>\n
  4. For the dough dividing I used a pizza cutter. At this point, if dough loses her volume, don\u2019t get upset or worried. Just try to divide it at once, eliminating your movements with the cutter.<\/li>\n
  5. If you think that you won\u2019t be able to consume bread loafs shortly, you can deep-freeze them for a long time, so you can enjoy fresh bread easily.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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