Natural Fermented Cheese Ciabatta

Name: Natural Fermented Cheese Ciabatta
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 129g Foaming starter; 76g High-gluten flour; 2g salt; 1g Dry yeast; 20g milk; 30g Parmesan cheese; 30g Cheddar cheese; 30g Mozzarella cheese

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Turn over the unfinished "Apprentice Baker" again. I always remember that there are two types of ciabata left, and proceed in order. Let’s first have a cheese ciabata.
I originally wanted to make a cheese ciabatta with Italian leaven according to the diagram, but suddenly realized that it seemed that natural yeast could be used to replace Polish starter. I immediately threw away the ciabatta version of Italian leaven, and turned his head to look at it. Polish starter ciabata. Take out the sleeping yeast seeds in the refrigerator, feed them until you are full of energy, and use according to the amount of Polish leaven. The rest went back to the refrigerator to sleep, waiting for the next call.
Among the several cheese names listed, three common and easy-to-obtain varieties are selected, chopped and mixed, and stuffed into the interlayer of the dough during the stretching-folding process. There is a lot of cheese, and it will not often fall out of the dough and be stuffed back again.
The flour is like snow, thickly piling up on the surface of the dough. The heated cheese flows out of the holes in the dough, gurgling, and finally it is charred and hardened. The dough surface forms a golden hard shell, which seems to be very crispy and appealing to the appetite. . . . "

Ingredients

Natural Fermented Cheese Ciabatta

1. Ingredients: 129 grams of foam starter, 76 grams of high-gluten flour, 2 grams of salt, 1 gram of dry yeast, 20 grams of milk, 30 grams of Parmesan cheese, 30 grams of cheddar cheese, 30 grams of mozzarella cheese

Natural Fermented Cheese Ciabatta recipe

2. Cut all the cheese into pieces and put it in a bowl.

3. Mix well and set aside.

4. Flour, salt, yeast, pour into a large bowl, mix well,

5. Add starter and milk,

6. Stir it into a smooth dough.

7. Sprinkle a lot of flour on the counter, move the dough to the counter, sprinkle flour on the dough, and relax for 2 minutes.

8. Stretch it twice, spread it with 1/4 cheese,

9. Fold one end toward the middle, and then spread 1/4 cheese,

10. Fold the other end toward the middle, apply oil on the surface,

11. Sprinkle with flour, cover with plastic wrap, and relax for 30 minutes.

12. Stretch it again, spread 1/4 cheese,

13. Fold one end to the middle and spread the remaining cheese on it,

14. Fold the other end, smear/spray oil and powder, cover with plastic wrap, and ferment on the counter for 90-120 minutes.

15. The dough swells.

16. Carefully move it onto the floured fermented cloth,

17. Elongated,

18. Fold, wipe/spray oil and powder, cover with towel, and allow for 45-60 minutes.

19. The dough grows up.

20. Carefully move into the baking tray.

21. Elongated to 23-30 cm.

22. Put it in the oven, the middle level, fire up and down at 230 degrees, steam it, or spray water on the walls of the oven every 30 seconds for a total of three times, then close the oven door and bake for 20-30 minutes.

23. The surface is golden and baked.

Tips:
One type of cheese can be used, or multiple types can be mixed.
Be careful when transferring the dough and try not to let the dough exhaust.
The baking time and firepower need to be adjusted according to the actual situation.