Garlic Ciabatta

Garlic Ciabatta

1. The main ingredients are the ingredients for the Italian starter, all of which are mixed, and the water should be refrigerated if it is made in the summer.

2. Use a spatula to mix the Italian starter, and then use a spatula instead of hand kneading. Because the dough is too wet, occasionally scoop the dough and throw it into the basin. After 5 minutes, knead it evenly, then cover with plastic wrap and leave it at 25-28°C for 6 hours. It can be used directly after 6 hours, or it can be refrigerated until the next day. The picture is well fermented with many small holes.

3. Add all the ingredients of the main dough to the Italian starter (all the ingredients in the auxiliary materials are the ingredients of the main dough). If fermented at room temperature in summer, use refrigerated water

4. Knead it evenly with a rubber spatula, then use a spatula to scoop up all the dough, pour some oil on the bottom of the basin, put the dough in, and ferment the dough with a round cover (room temperature 25-28 degrees) or refrigerate and ferment overnight. .

5. Status after 1.5 hours of fermentation

6. Take out the dough, pour the dough onto the kneading pad with a leather-like spatula (because it is oiled, it is easier to operate with a spatula, I did not touch the dough directly with my hands during the whole process), flatten the dough slightly, and fold the dough with a spatula

7. Fold left and right

8. After folding, use two scrapers to clamp the reverse side of the dough, and then put it in a basin and cover it with plastic wrap to ferment to 1 times its size, or put it in the refrigerator to ferment (one scraper and leather scraper can be used for no two scrapers)

9. Refrigerate the dough that has been fermented overnight

10. It's a bubble during rewarming

11. Try not to crush the bubble, fold it and turn it over

12. Shape it into a long strip, place it on a baking tray lined with greased paper, cover with plastic wrap and finally ferment to double the size of the skin, preheat the oven to 230 degrees, and put a bowl of water in the oven, then sift the flour. The dough is too wet to cut, I cut very shallowly. Bake at 230°C for 7 minutes, turn at 220°C for 10 minutes, turn at 190°C for 25 minutes, and cover with tin foil during coloring.

13. Let cool and slice. If the bread is overnight, spray water, 30g softened butter + 15g garlic paste on the bag, bake at 180 degrees for 10 minutes, and sprinkle seaweed on top, it’s delicious! The green one is sprinkled with seaweed powder and the red one is sprinkled with chili powder

Tips:

If you can’t finish eating in a day, the slices are sealed and stored in a frozen state. After reheating, the bread is bake with water