• Mushroom powder and margarine contain salt. The total amount of salt should not exceed 6 g. Melt the butter or margarine in a water bath. DO NOT heat above 45 degrees, let cool to 35 degrees. Knead the ingredients into a smooth dough in 15 minutes, kneading in the butter or margarine at the end. Let rise in a warm place, covered with a damp cloth, for 8-12 hours. The long fermentation time releases water and the dough becomes supple and softer.
• In the meantime, line the baking sheet with parchment paper.
• Knead the opened dough for 2 minutes. Shape 4 breads of equal weight and place on the baking sheet. Brush with the olive oil. Cover the raw ciabattino and let rise for another 4 - 6 hours.
• Preheat the oven to 220 degrees bottom heat. Half-fill a shallow, heat-resistant bowl with hot water and place on the lowest level. Bake the ciabattino on the middle rack in 30-35 minutes.
• Take out of the oven, cool a little and use immediately. Otherwise wrap in plastic wrap and store in the refrigerator. Consume or freeze within 4 days.

Annotation:

• At 180 degrees or more, butter loses almost all of its taste properties and can no longer be distinguished from ordinary frying fat. The butter is then very welcome later as the first topping.