Ciabatta 夏巴塔 (拖鞋面包）

No knead bread, tastes crisp in outer most layer, inside is chewy and recipe is very easy .. Don't you want to try it ?

Ingredients:

3 1/2 cups white bread flour
1/2 cup whole wheat bread flour
1 1/2 teaspoons salt
1/4 teaspoon active dry yeast
2 cups water
2 tablespoons cornmeal

Method:

Place white and whole wheat flour in a large mixing bowl. Add salt, yeast, and water. Stir it with a spatula. Mix until a wet sticky dough, about 3-5 minutes.

Cover with plastic wrap.
Allow dough to rise for 16 -18 hours at room temperature. It should not be too warm.

There are many bubbles in it and it is very sticky ...
Press and pull dough with a spatula and fold it over a few times.
Sprinkle wax paper with flour or cornmeal. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 16-18 cm long. Bring wax paper to the baking sheet. Reshape the dough, if necessary. Dust with flour on top of it . Cover with a light dry towel. Let rise about 1 hours.
Preheat oven to 220 degrees C.
Bake dough in preheated oven for about 35 minutes until loaf is golden brown.

The bread is done. cut into pieces and enjoy!

意大利脆皮面包

不用揉面的面包，做法特简单，就是准备时间长一点。吃起来外面有一层脆皮，很好吃的一款欧包。这次我加了一些全麦面粉进去，吃起来味道更浓郁。喜欢的就来试试吧。

原料：
面包粉 3 1/2 杯
全麦面包粉 1/2杯
水 2 杯
盐 1 1/2 茶匙
酵母 1/4 茶匙
准备少量玉米粉和植物油防粘

做法：

把面粉，全麦面包粉放入一个大碗中，加入酵母，水，盐，用橡皮刮刀搅拌均匀，混合成一个非常湿润，非常粘的一个面团。大概需要3-5分钟。用保鲜膜盖上，放在室温发酵16-18小时。

发酵好的面团，用橡皮刮刀拉扯，翻拌几下，并折叠数次。

取一个铺好油纸的烤盘，上面撒上干面粉，把面团倒入铺好油纸的烤盘上，在面团上面撒一些干粉做装饰。
再次醒发1个半小时。
烤箱预热220度，烤35-45分钟至表面金黄即可。

Thank you for reading
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