Italian Ciabatta Bread
by Food·Color
Favorite
Difficulty
Normal
Time
24h
Serving
2
Seeing the hot sun recently and the temperature rising steadily, I was a little panicked. Observe the thermometer, at noon, the room temperature can still be maintained at around 25 degrees, and quickly finish this Italian ciabatta that needs to be fermented at 22-25 degrees for 15-20 hours.
"Italian ciabatta bread with a special shape like a shoe" is described in the book. In fact, it doesn't feel like shoes at all. How can the shoes not open their mouths? The shape is more appropriate than the shoe.
Made teacher Meng’s slippers bread-a rectangular flat shape. The Shabata of the Japanese master cuts two cuts diagonally on the surface. The shaping method is very special-pour out the fermented dough, divide it into equal parts and stretch it out. The stretched dough is arranged on the tray, wide at one end and narrow at the other end, just like the shape of toes and heels. The scratches left by the fingers on the wide end are vaguely like toes. How could such a shape be a shoe?
The dough method seems to be 100% medium. Fermented, divided into equal parts, and then fermented. There was a problem when cutting the bag. The blade was probably a bit dull, right? Still hesitated when cutting? The dough did not form neat cuts, but was dragged out of wrinkles by the blade. There is no way to remedy it, but I can only do it. . .
The cutting edge is ugly, and the fineness is not bad. . . "
"Italian ciabatta bread with a special shape like a shoe" is described in the book. In fact, it doesn't feel like shoes at all. How can the shoes not open their mouths? The shape is more appropriate than the shoe.
Made teacher Meng’s slippers bread-a rectangular flat shape. The Shabata of the Japanese master cuts two cuts diagonally on the surface. The shaping method is very special-pour out the fermented dough, divide it into equal parts and stretch it out. The stretched dough is arranged on the tray, wide at one end and narrow at the other end, just like the shape of toes and heels. The scratches left by the fingers on the wide end are vaguely like toes. How could such a shape be a shoe?
The dough method seems to be 100% medium. Fermented, divided into equal parts, and then fermented. There was a problem when cutting the bag. The blade was probably a bit dull, right? Still hesitated when cutting? The dough did not form neat cuts, but was dragged out of wrinkles by the blade. There is no way to remedy it, but I can only do it. . .
The cutting edge is ugly, and the fineness is not bad. . . "
