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
|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.
Making yeast: mixing noodles and mixing the ingredients of the yeast
Making yeast: take out the mass of yeast, apply some oil on the board, and use hands and noodles for about 5 minutes
Making yeast: put the yeast in a greased bowl, cover with plastic wrap, and ferment for 6 hours
This is a fermented fermented yeast with wrinkles on the surface.
Dissolve remaining salt in water, use brine and main dough
Put the rest of the flour, yeast, olive oil and yeast in the cooker and stir together.
The noodles are not good in this state, gluten is easy to break
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)
Until the dough is kneaded to this level, the gluten can stretch very long. It takes about 6-10 minutes.
Take a square container and apply oil. The square container is used to minimize the shaping and reduce the discharge of dough air
Put the dough in the container, cover with lid, and ferment to 2 times the size
This is how the dough is fermented
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
Divide the dough into two
To prevent the dough from expanding and flattening, fold the divided dough in half
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
The grilled Chabata is sliced after cooling and served with virgin olive oil is very delicious.