Multi-child Ciabatta Slipper Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Mix together the pumpkin seeds, millet, black sesame and white sesame for kneading.
2. Put it in the oven, microwave and bake for 10 minutes at 250 degrees.
3. Weigh 500g of T65 wheat flour and 10g of salt, and mix well. Add yeast liquid (yeast 5g+100g water) and 350g clean water in batches to make it fully absorbed.
4. Before the dough is formed, 30g of olive oil is added.
5. After the roasted pumpkin seeds are taken out, immediately pour them into 60g of water so that the seeds can fully absorb water.
6. Knead it into the dough again.
7. After kneading into a smooth dough, spread it with a slightly damp cloth and carry out the first fermentation in a warm confined space: 1 hour and 30 minutes.
8. After the first fermentation is over, divide into four small doughs. Spread with a slightly damp cloth and let it stand for 15 minutes in a warm confined space.
9. After the rest is over, roll it into a round cake.
10. Fold up 1/3 of the dough.
11. Turn the dough over.
12. Arrange the rectangles and moisten the dough with a brush.
13. Spread all kinds of seeds for decoration.
14. Preheat the oven 240 degrees in advance for 10 minutes. Then pour 50 grams of water (water bath method) into the bottom baking pan, and then put it in the baking pan with the dough. Bake up and down, bake at 240 degrees for 4 minutes, then adjust to 220 degrees for 15 minutes.
15. After the bread comes out of the oven, apply a layer of olive oil with a brush.
16. After that, let it cool naturally on a shelf.
17. Finished picture
