ciabatta bread
Water 360g | Olive oil 1g |
High-gluten flour 400g | Salt 4 grams |
Dry yeast 4 grams | Peppercorns 5 grams |
Cashew 150g |
Step 1
Dry yeast is added and meltedStep 2
Add olive oil, bread flour and saltStep 3
Stir with a spatula to form a doughStep 4
Relax for 30 minutes, my room temperature is 24 degreesStep 5
Dip your hands in water and fold for the first timeStep 6
Relax for another 30 minutesStep 7
second foldStep 8
third relaxationStep 9
Roast the cashews and peppercorns at 150 degrees while they are restingStep 10
Crush the peppercornsStep 11
Sprinkle the roasted cashews and peppercorns on the doughStep 12
Fold for the third time and wrap the cashew nuts and peppercorns into the doughStep 13
Ferment for another hour at 28 degrees CelsiusStep 14
Sprinkle flour on the dough base, pour the fermented dough onto the dough base, and sprinkle flour on the surface.Step 15
Spread the dough from the bottom and divide it evenly into 6 portionsStep 16
Turn the divided dough over and place it on the baking sheet. Separate the dough with baking paper in the middle to avoid sticking together during fermentation.Step 17
After fermentation again, put it into the preheated baking pan, and then spray some water into the oven to create steam.Step 18
Bake at 230 degrees for 18 minutes and it’s ready Ciabatta bread recipes