Secrets of making the famous ciabatta bread from Emy Kitchen
Welcome, visitors and followers 💖 💖 💖 Amy's cooking site, we offer you cooking secrets, recipes, cookbooks, cooking videos, it is important to read in cooking books to discover easy and quick cooking recipes that we can apply so that your food is constantly renewed, and at the end of the article we offer you Gift "best cookbooks pdf"
an introduction
Welcome, visitors and followers 💖 💖 💖 Amy's cooking site, we present to you the secrets of how to make the famous ciabatta bread, and this bread is closer to baladi bread.
the ingredients
Enough ingredients to make 4 medium sized loaves
Yeast ingredients
🍟 122 g whole wheat flour *
🍟 106g water at room temperature
🍟 1g wet yeast or 3g dry yeast (dissolved in a little water)
the ingredients
Bread making ingredients
🍟 1,046g King Arthur Organic Bread Flour
🍟 712 g cold water
🍟 6g wet yeast or 18g dry yeast (dissolved in a little water)
🍟 25 g kosher salt
🍟 Canola Oil
🍟 corn starch
How to prepare yeast bread
The day before you want to bake this bread, in a bowl, mix whole wheat flour, water and yeast with your hands, in a covered bowl, for 12 hours.
Bread preparation method
🥖 To prepare the bread, mix the bread flour and cold water in the bowl of a stand mixer using the dough hook.
🥖 Mix on low speed for 4 minutes, or until you see a complete mixture of flour and water.
🥖 Once this happens, we leave the dough in the mixer for 20 minutes (this is called autolysis).
After 20 minutes, add the yeast (prepared from 12 hours) and salt into the dough mixer.
🥖 Blend for 2 to 3 minutes on low speed until ingredients are combined, then raise speed to medium (5 in most mixers), allowing the dough hook to move the dough for another 3 minutes, being careful not to over-mix.
🥖 Grease a large plastic bowl with a lid and put the dough in it, cover and put in a warm place for an hour or until doubled in size.
🥖 Turn the dough over on a floured work surface, divide the dough into four equal pieces using the scale to weigh it.
🥖 Using your hands, roll each piece into a ball. To do this, roll out the dough and roll it into a round ball. Repeat the process of rolling and rolling the dough ball with the seam side down and using the side of your hand.
We put the end
🥖 Paul on a cookie sheet sprinkled with cornmeal. Repeat with the other dough pieces and then cover the plate with plastic wrap and let the dough rise at room temperature for another hour, or until doubled in size.
🥖 Reshape the balls and score each with a straight blade or serrated knife, making a cross shading mark, with the lines closer to the edges of the bread. (This will help control the way the bread expands in the oven.)
🥖 Preheat oven to 500°F for at least 30 minutes. You have a choice here: If you have a baking stone, you can use it. If not, you can bake the bread directly on the same cookie sheet (although it's best to bake only two loaves at a time).
🥖 In both cases, we put a metal baking tray on the lower rack in the oven to preheat the oven and just before adding the bread, pour a cup of hot water into the tray, put the baking tray on the rack above it and pour another one cup of boiling water into the tray, close the door quickly.
🥖 Bake the bread for 25 to 30 minutes. You'll know the bread is done when it's golden on the outside, and if you tap on the bottom of the loaf it looks like it's hollow.
🥖 Repeat the process with the other two loaves and let them cool before eating. Bread wrapped in plastic can be kept for several days in the refrigerator, reheating in the oven before serving.
* You must use a kitchen scale for this recipe to work. Put a large bowl on the scale and return the weight to zero. We set the measurement to "gram" and then put the flour with a spoon until we reach the right amount. Reset to zero again and we add the next ingredient (water) until you get the exact amount.
Continue in this manner until you complete the recipe.
تعليقات
إرسال تعليق