CHAPATA FÁCIL: Ciabatta paso a paso

For those who want to achieve a baking experience as close to a deck oven as possible, but with a home oven, here's an idea I saw my friend @annarecetasfaciles use, which is excellent. The first step is to heat the oven as much as possible, but only on the bottom, and then transfer the bread to the baking tray and place it there for 10-15 minutes, until it rises. Once that's done, lower the temperature slightly and move the baking tray to the middle of the oven to finish baking for another 15 minutes. This will need to be adjusted depending on what you're baking. The results are truly incredible, and you'll get super-crunchy loaves with a good base. 🍞 Access the Sourdough MasterClass: https://hotm.art/9FqZvLBu Here's the recipe for these ciabattas with poolish, which are delicious. For 1kg Poolish: 250g strong flour/000 250g whole wheat flour 500g water 10g fresh yeast Final dough: Poolish 330g bread flour/000 130g water 15g salt Knead, fold, rise until doubled, then divide and bake as shown in the video. Gluten-free for everyone. #ciabatta #easybread ⭐ Become a Gluten Premium member:    / @glutenmorgentv   📱⬇️ Download the Gluten Morgen App: Android: https://hotm.art/P5sz87 iOS: https://hotm.art/Ml3Z4K 👨🏼‍🍳 Recommended kitchen utensils: 🇪🇸 SPAIN: https://www.amazon.es/shop/glutenmorg... 🇺🇸 USA: https://www.amazon.com/shop/glutenmor... 💌 Join the group Telegram exclusive: https://t.me/glutenmorgentv 👍 Follow us on social media: Facebook:   / glutenmorgentv   Instagram:   / glutenmorgentv   Personal Instagram:   / gluten.morgen