@herbifoods: CIABATTA 👨🏼‍🍳🇮🇹 perfect for sandwiches & co! ⠀ RECIPE Pre-ferment (”biga”): - 175 g lukewarm water - 1/4 tsp dry yeast (or fresh yeast) - 225 g wheat flour (at least 11-12% protein) ⠀ Main dough: - 225 g lukewarm water - 275 g wheat flour (at least 11-12% protein) - 5 g dry yeast (or 15 g fresh yeast) - 10 g salt - all of the biga (pre-ferment) ⠀ ❶ Mix the biga and let it ferment at room temperature overnight.
❷ Mix all ingredients into a shaggy dough. Let the dough rest for 15 minutes. Then do a set of stretch & folds. ❸ Cover and rest for 30 minutes, then do another set of stretch & folds. ❹ Cover and rest another 30 minutes, then laminate the dough (see video) or do another set of stretch & folds. ❺ Cover and rest the dough for 1 hour. ❻ Carefully remove the dough from the bowl and dump it onto a well-floured surface. Shape into a rough rectangle, but be careful not to degas the dough too much. ❼ Cut into 2-6 pieces using a dough scraper. ❽ Place on a piece of parchment paper, cover and let them proof for 45-60 minutes. In the meantime preheat the oven (and a baking steel or tray) to 250°C. ❾ Transfer the ciabattas to the oven, create some steam and bake for 12 minutes. Remove the steam, decrease the temperature to 230°C, then bake for another 12-15 minutes until deep golden brown. ❶⓿ Let them cool for at least 1 hour. (If you can 😉) ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ #bread #ciabatta #breadmaking #bakingbread #bakingrecipe

Paul Köber

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Region: DE

Saturday 10 August 2024 09:02:21 GMT