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Italian Slipper Bread (ciabata)
by A little girl has grown up
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Manually knead the noodles (use up the water 5 times), mix the yeast, flour and part of the water for the first time, knead it into a thicker glove film.
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2. Add water for the second time to make the dough and water fully merge, and the transparent glove film can be pulled out. The strength of gluten in this process is not enough.
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3. Add water for the third time to make the dough and water fully blend.
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4. Add water for the fourth time to make the dough become transparent after fusion with water.
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5. Add water for the fourth time. After the dough and water are fused, the dough becomes softer and more transparent than before.
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6. Adding water for the fifth time, the dough and water can pull out a long noodle-like fascia after the dough is fused with the water.
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7. Move the soft dough into a plastic box for basic fermentation.
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8. Fold and turn over every 30 minutes for a total of 4 times (folding and turning can wrap a lot of air in the dough and make the internal organization of the ciabatta bread show many cavities).
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9. After folding and turning over, spread a layer of flour on the chopping board, pour the soft dough on top of the flour, and sprinkle the surface with flour.
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10. Shaping into a square.
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11. Divide the dough (divide into quarters).
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12. Fold each divided dough in three times and put it on a fermented cloth for 30 minutes.
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13. Preheat the oven with the above lower fire at 200℃ (use slate to add water to make steam).
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14. Put the ciabatta bread dough into the oven and bake for 30 minutes.
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15. Finished picture.
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