ciabatta
| Low sugar yeast 2 grams | Medium/high gluten flour 50 grams |
| Water 50 grams | High-gluten flour 450g |
| Warm water 360g | Salt 8 grams |
Step 1
Mix 2 grams of yeast, 50 grams of flour, and 50 grams of water until evenly mixed
Step 2
Stir the above ingredients evenly and ferment at room temperature for 3 hours. The dough will ferment to twice its original volume and large mesh will appear. Congratulations to the little master for successfully cultivating the Polish variety!
Step 3
After the Polish seeds are successfully cultivated, mix 360 grams of warm water, 8 grams of salt, and 450 grams of flour with the Polish seeds, and stir until there is no water or dry powder. See the picture below for details.
Step 4
Stir until there is no water and no dry powder, then cover it with plastic wrap and ferment for half an hour. Open the plastic wrap and fold it to exhaust. Fold from the sides to the middle. After folding, continue to cover with plastic wrap for fermentation. Ferment again for half an hour. Folding, the above fermentation folding action needs to be repeated three rounds!
Step 5
After the third round of folding is completed, cover it with plastic wrap and place it in the refrigerator to ferment for 12 hours. The next day, the master will harvest a pot of "duang~duang~" dough.
Step 6
Spread flour on the kneading mat to prevent sticking, and pour the fermented dough onto the kneading mat.
Step 7
Arrange the dough and cut it into rectangles of suitable size (be sure to add flour at any time to prevent sticking)
Step 8
Preheat the oven to 200°C and bake for 20 minutes (various brandsThe oven temperature and duration may vary, so you need to pay more attention when baking for the first time)
Step 9
Done, you can make a sandwich. It is a good choice for breakfast and fat-reducing meals.
Step 10
Can’t wait to make a sandwich to try Ciabatta cooking tips
