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1. Mixing of various materials (except starter and sea salt).
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2. Stir it with a spatula until there is no dry powder (send it to the refrigerator for 40 minutes for hydrolysis to form gluten).
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3. The finished Italian starter is malleable and can be pulled out of a transparent film.
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4. Shred the starter and throw it into the main dough, add sea salt and subsequent water, and use the method of noodles with your right hand to fully blend the starter, sea salt and water.
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5. The transparent glove film can be pulled out.
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6. After that, put the dough in a plastic box for the first fermentation.
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7. After that, turn over and fold every 40 minutes (4 times in total).
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8. After 4 times of folding, put the fermentation box in the refrigerator for 12 hours.
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9. The next day, after taking out the fermentation box and opening the lid, the surface of the dough was filled with many bubbles.
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10. The inverted button is rich in bubbles on the panel, and the net structure is very obvious.
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11. Divide the slimy dough into six parts with the help of a scraper.
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12. After shaping, put six small doughs on the fermentation cloth for the second fermentation (about 40 minutes).
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13. Preheat the oven with the upper fire at 250°C, place a baking tray on the bottom grilling net, put a stone slab to make steam, add boiling water, and preheat the oven for 10 minutes.
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14. Put the baking tray into the oven and bake for 30 minutes.
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15. Finished picture (rich in internal organization of ciabata).
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