{"id":6113,"date":"2020-11-18T11:13:25","date_gmt":"2020-11-18T09:13:25","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=6113"},"modified":"2025-11-06T13:59:54","modified_gmt":"2025-11-06T11:59:54","slug":"beetroot-ciabatta-bread","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/beetroot-ciabatta-bread\/","title":{"rendered":"Beetroot 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. 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 deepfreeze them for a long time, so you can enjoy fresh bread easily.<\/li>\n<\/ol>\n

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