Ciabatta on sourdough

1. Start preparing the starter. Put 25 grams of rye and wheat flour in a jar and pour 100 ml of juice. Cover the jar with a lid and leave at room temperature for 48 hours. After 24 hours, stir.

2. Time has passed - you will see that the leaven has begun to bubble. Pour out half of the mixture and add again 100 ml of juice and 25 grams of rye and wheat flour. Leave it for another day.

3. Repeat: pour out half of the mixture and add 100 ml of juice and 25 grams of rye and wheat flour each. Leave it for another day.

4. Refresh the starter culture for 6 days (every day) by pouring out half of the mixture and add 100 ml of water and 25 grams of rye and wheat flour each. If you want to cook wheat ciabatta, add only wheat flour (50 g) at this stage.

5. Put the finished starter in the refrigerator and refresh it as before, but 1 time every 48 hours for 5-14 days.

6. Prepare the dough. Take 510 ml of sourdough, flour, water, milk and vegetable oil. Mix with a mixer and let it brew for 20 minutes. Add salt, stir and leave for 4 hours. Do not forget to mix the dough every hour.

7. Cover the dough with a film and refrigerate for 10-12 hours.

8. Time has passed - sprinkle the dough with flour, divide into 2 parts.

9. Bake on parchment paper, sprinkled with flour or semolina. Ciabatta is baked at 230 degrees for 15 minutes. When baking, cover the mold with foil.

10. Remove the foil, bake at 210 degrees for another 15 minutes.

Bon appetit!