100 gr di lievito madre rinfrescato il giorno prima (o 25gr di lievito di birra)
Preparazione
Raccogliete la farina in una terrina, mescolatela bene poi unite l’olio, il sale e il lievito sciolto in poca acqua tiepida. Impastare il tutto unendo inizialmente 180 ml di acqua a temperatura ambiente.
Se come me impastate a mano, lavorate l’impasto per circa 15 minuti e durante la lavorazione aggiungete acqua quanto basta per ottenere una consistenza morbida e un aspetto leggermente appiccicoso.
Lasciate l’impasto su un piano infarinato e lontano da correnti d’aria.
Coprite l’impasto con una rete per torte (o un colino a maglie larghe) e ponetevi sopra un grande canovaccio di cotone umido e lasciate riposare 20 minuti.
Poi lavorate di nuovo la pasta e dividetela in due o più parti (a seconda di quante pagnotte volete) con un grosso coltello.
fatto ciò senza manipolare troppo l’impasto, formate delle strisce e sistematele in una teglia coperta con carta da forno leggermente unta. Infarinate la pagnotta e formate delle fossette con il manico di un cucchiaio di legno, coprite di nuovo con un panno unido in cotone e riponetelo lontano da correnti d’aria e preferibilmente vicino a un calorifero.
Lasciate lievitare per 2-3 ore fino a quando le ciabatte raddoppiate di volume.
Mettete un pentolino d’acqua sul fondo del forno, accendetelo e portatelo a 180°C. Infornate e cuocete 15-20 minuti.
Sfornate quando la superficie apparirà dorata e croccante.
Lasciate raffreddare prima di servire.
nota bene: Per ottenere un pane che all’interno faccia le “bolle” è fondamentale che l’impasto sia molto morbido e per ottenere una crosta croccante dovete ricorcare di sistemare nel forno il pentolino con l’acqua.
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