[Paul teaches you to make bread] Ciabatta

Screenshot from "Paul Hollywood's Bread" Fangzi from: http://www.bbc.co.uk/food/recipes/ciabatta_05418 Chabatta is a more difficult European bun, and the dough after fermentation must be as little as possible So that the air in the face pattern can be saved and 2 Shabata can be made

Screenshot from "Paul Hollywood's Bread" Fangzi from: http://www.bbc.co.uk/food/recipes/ciabatta_05418 Chabatta is a more difficult European bun, and the dough after fermentation must be as little as possible So that the air in the face pattern can be saved and 2 Shabata can be made

Material

High-gluten flour 400g
yeast 7 grams
water 300ml
olive oil 30ml
salt 7 grams
Wheat flour + flour (sprinkle on chopping board and baking tray)

Making yeast: Mix half the flour, half the salt, half the water and 4 grams of yeast in a bowl.

[Paul teaches you how to make bread] Ciabatta's approach to Chabata Step 1

Making yeast: mixing noodles and mixing the ingredients of the yeast

[Paul teaches you how to make bread] Ciabatta's approach in Chabata Step 2

Making yeast: take out the mass of yeast, apply some oil on the board, and use hands and noodles for about 5 minutes

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 3

Making yeast: put the yeast in a greased bowl, cover with plastic wrap, and ferment for 6 hours

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 4

This is a fermented fermented yeast with wrinkles on the surface.

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 5

Dissolve remaining salt in water, use brine and main dough

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 6

Put the rest of the flour, yeast, olive oil and yeast in the cooker and stir together.

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 7

The noodles are not good in this state, gluten is easy to break

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 8

Add salt water gradually and continue to make dough (flexibly adjust the amount of water according to the degree of flour water absorption and the degree of wet and dry dough)

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 9

Until the dough is kneaded to this level, the gluten can stretch very long. It takes about 6-10 minutes.

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 10

Take a square container and apply oil. The square container is used to minimize the shaping and reduce the discharge of dough air

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 11

Put the dough in the container, cover with lid, and ferment to 2 times the size

[Paul teaches you how to make bread] Shibata Ciabatta's method Step 12

This is how the dough is fermented

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 13

Sprinkle more flour and wheat flour mixture on the chopping board. The wheat flour here is: semolina. In China, flour is wheat flour. In short, the flour spread on the chopping board should be more absorbent. Be careful when pouring out the dough from the box, keep the dough intact and try to vent as little as possible

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 14

Divide the dough into two

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 15

To prevent the dough from expanding and flattening, fold the divided dough in half

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 16

Put the dough on the floured baking sheet as soon as possible, and finally ferment for 30 minutes. Preheat the oven at 220 degrees and bake for 30 minutes

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 17

The grilled Chabata is sliced after cooling and served with virgin olive oil is very delicious.

[Paul teaches you how to make bread] Shibata Ciabatta's approach Step 18

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