Ciabatta with chia and buckwheat

Ingredients

Working method
Kneading	Mix all ingredients with 60% of the water into a developed dough. Then gradually add the remaining water
Dough temperature	Approx. 22°C
Bulk proof	Approx. 80 minutes in a with oil prepared containter
Dividing	Sprinkle the bench with rye flour, flip the container, fold the dough piece 1 time and sprinkle with rye flour again. Carefully express to approx. 2-3 cm thickness. Then cut pieces of approx. 8 x 10 cm and place on with rice flour prepared inserters or baking sheets
Final proof	Approx. 15 minutes
Decorating	Just before baking sprinkle with rye flour
Baking	Approx. 20 minutes at 220°C with steam