Wild Mushroom Ciabatta
by Food·Color
Favorite
Difficulty
Hard
Time
48h
Serving
2
It's just wild mushrooms. It seems that most of the mushrooms available in the market are grown.
"Chopped dried shiitake mushrooms or porcini". More dried shiitake mushrooms, right? Moreover, it is more readily available, and dried shiitake mushrooms are the first choice if you choose in order.
"Fresh mushrooms or shiitake mushrooms, cut into 6mm thick slices", there are many fresh shiitake mushrooms, what are fresh mushrooms? Is it that kind of white round mushroom? Just treat it as it is, this thing is rare, but I happened to see it recently, and fortunately, for this bread, I even bought the last bit.
There is no clear weight for salt and pepper, and there is no word "appropriate", so let's put it in your own estimation. I don’t know if the pepper is white pepper or black pepper. It seems that black pepper is more used in western food? Use black ones.
I thought that dried shiitake mushrooms should also be mixed with fresh mushrooms, but after careful inspection, it turns out that dried shiitake mushrooms are only used for soaking liquid. So what do you use the remaining shiitake mushrooms for? Can't think of it, let's have it left.
Too careless. I thought I had seen it very clearly, but I was still confused by other things. The two-step stretching and folding had already been completed, only to find that the mushroom was missing. It should be okay to re-stretch and fold, it can only be done like this. As a result, the dough was pulled twice. It seems to be ok, it hasn't gotten bad. . .
The ciabatta dough using Italian starter, however, an accident happened when making the starter. The bowl containing the yeast that was waking up was accidentally covered, and it was forgotten. Later, when the covering was taken away, the dough was discovered. The dough was already full and began to shrink. Fortunately, the autumn is cool, the temperature is not high, and the state of the dough does not look too bad. It should still work, so quickly put it in the refrigerator. . .
It seems that this accident did not affect the condition of the dough too much. The final dough state seems to be okay. It looks good when it is roasted, as if it should be cut open to see the mushrooms inside, but I am really reluctant to destroy this big foot. . . . "
"Chopped dried shiitake mushrooms or porcini". More dried shiitake mushrooms, right? Moreover, it is more readily available, and dried shiitake mushrooms are the first choice if you choose in order.
"Fresh mushrooms or shiitake mushrooms, cut into 6mm thick slices", there are many fresh shiitake mushrooms, what are fresh mushrooms? Is it that kind of white round mushroom? Just treat it as it is, this thing is rare, but I happened to see it recently, and fortunately, for this bread, I even bought the last bit.
There is no clear weight for salt and pepper, and there is no word "appropriate", so let's put it in your own estimation. I don’t know if the pepper is white pepper or black pepper. It seems that black pepper is more used in western food? Use black ones.
I thought that dried shiitake mushrooms should also be mixed with fresh mushrooms, but after careful inspection, it turns out that dried shiitake mushrooms are only used for soaking liquid. So what do you use the remaining shiitake mushrooms for? Can't think of it, let's have it left.
Too careless. I thought I had seen it very clearly, but I was still confused by other things. The two-step stretching and folding had already been completed, only to find that the mushroom was missing. It should be okay to re-stretch and fold, it can only be done like this. As a result, the dough was pulled twice. It seems to be ok, it hasn't gotten bad. . .
The ciabatta dough using Italian starter, however, an accident happened when making the starter. The bowl containing the yeast that was waking up was accidentally covered, and it was forgotten. Later, when the covering was taken away, the dough was discovered. The dough was already full and began to shrink. Fortunately, the autumn is cool, the temperature is not high, and the state of the dough does not look too bad. It should still work, so quickly put it in the refrigerator. . .
It seems that this accident did not affect the condition of the dough too much. The final dough state seems to be okay. It looks good when it is roasted, as if it should be cut open to see the mushrooms inside, but I am really reluctant to destroy this big foot. . . . "
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