Ciabatta Bread

Name: Ciabatta Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 72g Bread flour (main dough); 20g Water-main dough; 19g Olive oil (main dough); 1/4 teaspoon Yeast (main dough); 4.5g Salt (main dough); 168g Bread flour (liquid type); 168g Water (liquid type); 1/8 teaspoon Yeast (liquid seed)

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Chabata is also called slipper bread. This is a crispy Italian bread with crispy crust, moist and soft inside, and not greasy at all. The more you chew, the more addictive it is. The internal pores are charming, suitable for sandwiches or with thick soup. This kind of bread has a high water content, so hand flour is used when handling the dough.

Ingredients

Ciabatta Bread

1. First do the liquid seed: Yeast is soluble in water

2. Add flour

3. Stir well with chopsticks

4. Cover with plastic wrap and ferment at room temperature for 60 minutes, then refrigerate and ferment for 16 hours

5. Put the liquid, water, and oil into the mixing bucket of the cook machine

6. Add salt

7. Add flour and yeast

8. Mix well with Dongling C08 chef machine

9. Put it on a chopping board sprinkled in flour

10. Fold once every 30 minutes, a total of three times

11. Put it on the chopping board and continue to ferment

12. Divide the dough into two parts, put it on a non-stick tarp sprinkled with flour for the final fermentation, the fermentation will be twice as large