{"id":9538,"date":"2021-02-09T02:52:57","date_gmt":"2021-02-09T00:52:57","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=9538"},"modified":"2021-02-09T13:04:56","modified_gmt":"2021-02-09T11:04:56","slug":"zea-flour-ciabatta-bread","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/zea-flour-ciabatta-bread\/","title":{"rendered":"Zea flour 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. Yeast likes sweet instead. That\u2019s why we fed her with honey.<\/li>\n
  4. Try to divide the dough at once, eliminating your movements with the cutter.<\/li>\n
  5. You can see also\u00a0Ciabatta bread<\/a> and\u00a0Beetroot ciabatta bread<\/a> recipes.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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