Italian bread ciabatta

The art of making bread at home. On this occasion I opted for the classic ciabatta bread with a great little crumb and crisp enough. It says it has Venetian origins, me actually I've met in some areas of Spain, often served in restaurants popular in Andalusia. Make homemade bread this is not particularly difficult, but as with all things it takes especially care. Ingredients for a ciabatta bread of about 700 grams: 1 lb flour "0", 12 oz water at 37 degrees, 1/2 oz of salt, 1/2 oz fresh yeast, 1 tablespoon honey or malt. Preparation: Take the classic board to mix and pour all the flour by the classic fountain. We heat the water to about 37 degrees, putting the finger should be lukewarm. Dissolve yeast. Pour the water in the fountain and add honey or malt. Amass well and almost at the end add salt. The dough should be soft and sticky but it is not a problem, it must be so, if need be, lets look at some flour to take it and put it to rise covered with a clean cloth. Must rise for a couple of hours. We heat the oven to 180 degrees. Line a shallow roasting pan with parchment paper and pour the dough into the classic form of low ciabatta bread. We put in the oven for the first 5 minutes at 180 degrees and the remaining 35 to 160 degrees. Do not open the oven during the first 20 minutes of cooking. When there are 5 minutes We operate the grill. The bread is ready we just need to wait for cool down. Enjoy your meal.