Polish Starter Ciabata

Name: Polish Starter Ciabata
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 127g High-gluten flour; 4g salt; 1.5g Yeast (dry); 2 tablespoons milk; 0.3g Dry yeast; 112g water; a little Coarse corn flour

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Do I have to use a steam oven to make Ou Bao? "Not all bread needs steam, but it is very important for oven-fired bread. Steam can delay gelation, give the bread enough time to expand in the oven, and increase the luster and color of the bread."
So, without a steam oven, how to make steam? "I used to only recommend spraying water on the walls of the oven, but now I have found a better way. When preheating the oven, place an empty durable bakeware or cast iron frying pan on top of the oven or Bottom (thin baking pan is easy to deform under high temperature). Before putting the bread into the oven, prepare hot water beside it, the hotter the better (the best solution to boiling). When putting the bread into the oven, heat it Pour the water into the baking tray used to make steam." Many breads in "The Apprentice Baker" use this method.
This is a technical job, and I have never dared to move blindly. After thinking about all kinds of things, I finally decided to replace the empty baking pan with a broken plate. Anyway, it was broken, and I was not afraid of it. I was looking forward to it. It doesn’t matter if there is no baking slab or iron baking pan. The heating tube keeps heating up. Just act as expected. Put an empty baking pan in the oven, place a grill on the upper level, and put a broken plate on the grill, turn on the heat to the maximum, and preheat. Preheating is complete. Sprinkle coarse corn kernels on a wooden cutting board, put the dough on, stretch it out, drag the dough out of the baking pan in the oven a little, and slide the dough into the baking pan. Then pour boiling water into the broken plate, slightly pour a little, the water falling into the plate quickly evaporates, and continue to pour...Unexpectedly, an unexpected situation appeared, with a crisp sound, the plate cracked in half , The water in the dish all flowed onto the bread, and then into the baking dish. It didn't fall sharply. This situation seemed impossible to save. Let the water evaporate freely. Steam had to be produced by spraying water on the walls instead. However, after this change, it seems that the steam does not have any effect. The baking continues, and the part of the crust that has been dripped by the running water is gradually dried, but it leaves a summer of Polish leaven with a mark that cannot be erased. Bata, it just ended in failure, although it looks good. If there is enough steam infiltration, maybe it will have soft and shiny skin?

Ingredients

127g High-gluten Flour
4g Salt
1.5g Yeast (dry)
2 tablespoons Milk
0.3g Dry Yeast
112g Water
a little Coarse Corn Flour

Polish Starter Ciabata

1. Polish starter: 105g high-gluten flour, 112g water, 0.3g dry yeast Dough material: 127g high-gluten flour, 4g salt, 1.5g dry yeast, 2 tablespoons milk, a little corn flour

2. Mix the starter ingredients, stir into a uniform paste, cover with plastic wrap, and ferment for 3-4 hours at room temperature. The batter foams, put it in the refrigerator overnight, take it out the next day before use, and warm it up for one hour

3. Pour the high-gluten flour, salt, and dry yeast into the bread bucket, mix well, pour the starter, milk, put it into the bread machine, and kneading process for about 20 minutes, mix into a smooth and sticky dough

4. Sprinkle flour on the counter and remove the dough. Sprinkle flour on the surface of the dough, pat into a rectangle, and relax for 2 minutes. Extend both ends to 2 times. Three fold

5. Spread oil and powder on the surface, cover with plastic wrap, and allow for 30 minutes. Stretch it again and fold it in three folds

6. Spread oil and powder, cover with plastic wrap, and allow for 1.5-2 hours. The dough rises, sprinkle a lot of flour on the surface of the dough, and carefully roll the dough to make the dough full of flour

7. Carefully move to the cloth, stretch the dough, fold in three

8. Spread oil and powder, cover with a towel, and allow for 45-60 minutes. After the dough rises and rises, put the baking tray in the oven, set the grill on the middle and upper levels, empty the tray, and preheat for 10 minutes to 230 degrees. Sprinkle coarse corn flour on a wooden board

9. Carefully move the dough onto a wooden board and stretch it to about 23 cm. Carefully slide the dough into the baking tray. And add hot water to the baking pan above. Turn off the oven, after 30 seconds, open the door, spray water on the walls, spray once every 30 seconds, spray three times in total. Turn the oven to 230 degrees and bake for 10-20 minutes. The bread is golden brown and out of the oven