Italian ciabatta bread

Overview

Seeing that the sun has been blazing recently and the temperature has been rising steadily, I feel a little panicked. Observe the thermometer. At noon, the room temperature can still be maintained at around 25 degrees. Quickly finish the Italian ciabatta that needs to be fermented at 22-25 degrees for 15-20 hours. Italian ciabatta bread shaped like a shoe, as described in the book. In fact, it doesn’t feel like a shoe at all. How come there are no openings in the shoes? Rather than calling that shape a shoe, it would be more appropriate to call it a foot. I made Teacher Meng's ciabatta bread - a rectangular flat piece. The Japanese master's ciabatta has two diagonal cuts on the surface. The shaping method is very special - pour out the fermented dough, divide it into equal parts and then stretch it. The stretched dough is arranged on the tray, wide at one end and narrow at the other, like the shape of the toes and heels. The scratches left by the fingers on the wide end vaguely resemble toes. How could such a shape be shoes? The dough is made as if it is 100% Chinese. Fermentation, equal portioning, fermentation again, something went wrong when cutting the bales, maybe the blade was a little dull? Or are you hesitant when cutting? Instead of forming neat cuts, the dough is pulled out of folds by the blade. There was no way to remedy it, so I had to make do with baking it. . . The edge of the knife is ugly, but the quality is just okay. . .

Tags

• baking
• children
• bread
• breakfast
• afternoon tea
• fermented seeds
• high gluten flour
• maltose
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Yeast material

   

2. 2 Mix the yeast ingredients

   

3. 3 Knead evenly, put into a bowl, ferment at 22-25 degrees for 15-20 hours

   

4. 4 The dough has grown

   

5. 5 Main dough ingredients

   

6. 6 Cut the yeast into small pieces and put it in the bread barrel

   

7. 7 Add salt, dry yeast

   

8. 8 Dissolve the maltose with water

   

9. 9 Add milk and mix well

   

10. 10 Pour into bread bucket

    

11. 11 Dough mixing process, stir for about 13 minutes

    

12. 12 Can pull out the film

    

13. 13 Place in a bowl, 28-30 degrees, ferment for 50 minutes

    

14. 14 The dough has grown

    

15. 15 Pour out

    

16. 16 Cut into 2 equal parts

    

17. 17 Grasp both ends with your hands and stretch the dough out

    

18. 18 Put in baking cloth, 32 degrees, ferment for 40 minutes

    

19. 19 When the dough grows, make two diagonal cuts on the surface

    

20. 20 Move to a baking pan preheated with the oven, spray water on the surface, place in the oven, middle layer, heat up and down to 220 degrees, bake for about 20 minutes

    

21. 21 Golden on the surface, out of the oven