Ciabatta Xia Ba Tam is a Italian bread (Ciabatta is the meaning of slippers in Italian), which is flat, like a slippers, so we call it slippers package.
Since the moisture content is very high, the dough is very wet soft, so it often exhibits an irregular shape.
I don’t know if you have done this moisture content super high bread. Its production and plastic process can be said to be very interesting.
This bread, ingredients have only four types (flour, water, yeast, salt). See
Sugar and oil are not, fitness children’s shoes can cheer.
Although no kneading, although there is no sugar-free oil, after a series of long fermentation, the flavor of this bread is very sufficient, it is a good bread worth repeated.
You can use it directly as a staple food, you can also apply butter (or butter + garlic) grilled, you can also eat two-piece bread, ham, lettuce, ketchup or mustard sauce, healthy version of low-fat sandwich Come to eat.
Do this bread, it looks very long.
But because there is no need to knead, there is no need for special tools and raw materials, so it is still very good.
Most of them are waiting for time, when I wait, I can do it all, why do you still do it, do you say right?
110 grams of high-gluten flour, 110 grams of water, 0.3 grams of dry yeast
200 grams of high-gluten flour, 145 grams of water, 1.2 grams of dry yeast, 5 grams of salt
First, “Springs” are first produced. All ingredients of the breeding (110 grams of high gluten flour, 110 grams of water, 0.3 grams of dry yeast) are mixed in a bowl. Stir with a doctor blade (stirring is rapidly stirred for about 2 minutes) to form a very rare dough. This dough is very wet.
Dry yeast is small, even the minimum range of 0.1 grams of electronic scales may not be accurately weighed. It can be used as follows: a) Take about half a spoon with 1/4 small spoon; b) Weigh 1 gram with a minimum range of 0.1 grams of electronic scales, and then divided into 3 copies, 1 of them. .
After the dough is mixed, the batter on the bowl wall is smashed, cover the plastic film. Start fermentation.
It takes about 6 hours of fermentation (25 ° C).
It can be placed in a refrigerator (4 ° C) fermentation, fermented 48-72 hours. That is, fermentation 2-3 days.
It is recommended to use the refrigerated fermentation, making the bread flavor will be more feet. There is also a benefit of refrigerated fermentation is that it can be flexible. After the fermentation is 48 hours, you can take it out at any time. Do not exceed 72 hours (3 days).
The dough after the fermentation will be significantly higher, and the volume is large, and the surface will be filled with bubbles.
If it is a refrigerated fermentation, it is necessary to take out the dough one hour in advance, let it restore the room temperature and then proceed.
Take another big bowl. All ingredients of the main dough were added in the bowl (200 grams of high-gluten flour, 145 grams of water, 1.2 grams of dry yeast, 5 grams of salt). Then, the previous fermentation of the seed is then added.
The mixture was stirred with a scraper for about 5-6 minutes to form a relatively smooth dough.
Someone in this step will use his hand, but I don’t recommend you to use your hand, because the dough is very soft and very sticky, you can’t let you want to add flour to your hand, the feeling of the dough Very uncomfortable.
You can also use the Jun chef machine to pour all the materials directly into the stirred basin, the A5 / A6 model uses 4 files, the G1 / L1 model selects “medium speed mix” 8 file, stir for 3 minutes.
Take another clean big bowl (enough to be big enough). The bowl wall sprayed a layer of oil, or applied an oil to prevent stickiness (ordinary edible vegetable oil or olive oil). Pour the mixed pasta into the bowl.
The plastic film was covered with a fresh film (25 ° C) for about 2 and a half hours. Until the dough is high, the volume becomes approximately 2.5 times. The fermentation time will vary depending on the actual situation, please adjust as appropriate.
If the dough is fermentation, no exhaust is required, and the next step is carried out.
On the baking tray, a layer of oil paper is paved. Thin-thin layer of dry flour on the oil paper. Slowly pour the fermented pasta on the oil paper. Note that this step should be gentle, try not to get the gas in the dough.
This is why it is necessary to put the dough into a bowl of oil-appled oil. Otherwise the dough will stick to the bowl wall, and it will definitely break the bubbles in the dough.
The thick layer of high-gluten flour was sieved on the dough. Then use hands to catch the dough, so that it becomes the shape in the picture. Length 29-30cm, width 12-13cm.
If your baking disk is not large enough, you can divide the dough into 2 copies, making two small bread. Specific method: Prepare a big oil paper, sprinkle the powder. Pour the dough on the oil paper, and the thick layer is sieved, divided into 2 parts. The baking tray was paved with flour, and the dough was moved to the baking tray with the oil-coated squeegee, and formed a long strip with hand palm. This dough is very sticky, and the shape is almost the shape, and it is not barely. Try not to break the bubbles in the dough.
A plastic wrap is covered on the dough surface, and the final fermentation is performed. The fresh-keeping film is loosely covered on the dough, do not wrap too tight, avoiding plastic wrap.
Room temperature (25 ° C) was fermented for about 1 hour, and the dough became 2 times larger, and the surface of dry surface of the surface formed a natural ripple. It can be baked at this time.
The oven is preheated to the upper and lower fires 230 ° C, and the baking tray is placed in the lower layer of the oven. Bake for about 25 minutes, the surface of the bread becomes brown.
When the bakery baked this bread, a few minutes a few minutes will bake, so that the dough surface will not be too fast, and the baked bake is large enough, with a thin and crispy bread. When I bakefully baked the oven, I will preheat it to the upper and lower fires 230 ° C. After the dough is put, I will first use the large steam function for 5 minutes, and then go to the fire at 230 ° C for 20 minutes, and the effect is also good.
If your oven has no steam function, you don’t have to force it, it can be baked directly.
Steam baking can get a thin and brittle epidermis. If there is no steam, the baked skin will be relatively thick.