Ciabatta rye

The first thing we will do is prepare semolina flour, for which we will grind half of the semolina with a blender. In a deep bowl, combine the resulting semolina flour, semolina, rye and wheat flour.

In a separate small container, we dilute the milk with water, add yeast, mix. Combine with flour mixture, knead the dough. In the process, add a pinch of salt and olive oil. The dough should be elastic, soft, not sticky to the hands.

Roll the dough into a bun and, covered with cling film, send it to the refrigerator for maturation. After a day, we take out the dough, lightly knead it and leave it for another day.

After 48 hours, we take out the dough, divide it into three parts. We give the desired shape to the ciabatta (oval or round - optional). On a baking sheet, previously lined with parchment, spread the bread, keeping a distance of 4-5 cm.

Preheat the oven to 25 degrees so that it is warm, and, covering the baking sheet with a towel, we send it for proofing. After about an hour and a half, we take out the baking sheet - the loaves will increase in size, become more magnificent.

Now it's time to heat the oven to 230 degrees, and we will bake ciabatta by lowering the temperature to about 200-210 degrees for 25-30 minutes.

Delicious bread is ready!