First, you need this square container to make a No-Knead Ciabatta. Mine is a size of 22.5cm x 16cm, and it is the perfect size for making 3 to 4 ciabattas. After bulk fermentation of the ciabatta dough, you are supposed to take it out of the container and cut it right away into squares with a scraper. So making the dough itself in a square container is definitely easier! Prepare water that is slightly warm when you touch it with your hand. Yeast dies at temperatures above 55 degrees Celcius. Be careful not to make the water too hot! Add salt, sugar, olive oil, and instant dry yeast and mix well. Mix lightly until the salt and sugar are dissolved and the yeast is well dissolved. Add bread flour and mix roughly with a spatula until no more flour is visible. I used 00 Flour, and it will have almost the same texture as if you used Korean bread flour. If necessary, adjust the amount of water to make the dough consistency similar. Ciabatta is a bread that is baked in a rough shape, so it is not a big problem to make the dough slightly saggier or thicker. Now perform the bulk fermentation at room temperature for about 2 hours, folding it four times at 30-minute intervals. I covered it with plastic wrap to take a time-lapse video. All you have to do is lightly place the lid on so it doesn't become airtight. After I finish mixing all the ingredients, I always write down the time and order and set an alarm. Otherwise, I tend to forget the timeline ^^; For your information, when this video was filmed, the temperature in my room was between 23 and 24 degrees Celcius. I will do the first folding in 30 minutes. Wet your hands with water to prevent it from sticking, stretch the dough without tearing it, and then fold it into a square until it reaches 2/3 of the way. Fold it four times, turning it in all directions. When I make other breads, I don't pay attention to the shape while folding, but For this ciabatta dough, I use both hands to fold the dough into as square a shape as possible. If you shape the dough into a square shape when folding it, It makes it easier to shape the ciabatta rectangle after the first fermentation. Keep watching the video and you'll see what I mean! After folding it four times, turn the dough over and shape it into a square while pressing it gently with your palm. Cover again and let it ferment for 30 minutes. If the room temperature is low, it may feel like it rises more slowly than in my video. So if you need to, just extend the fermentation time to get the same consistency. Now it's time to do the second folding. Wet your hands with water and fold it four times while maintaining a square shape. Cover again and ferment for 30 minutes. As fermentation progresses, the dough increases in volume, becomes more elastic, and bubbles appear on the surface. Now it's time for the third folding. I can feel with my fingertips that the dough is stretching much better than the first time. Folding is a process that develops the gluten while also developing a lot of big and small air bubbles. Turn the dough over and press it gently to roughly form a square shape. As fermentation progresses, large bubbles appear on the surface of the dough, which is a sign that it is fermenting well. Do the fourth and final folding. If you look at the dough now, you can see many big and small bubbles, and it is very elastic, smooth, and bulky. If you see too large bubbles on the surface, you can pop them up. After completing the final folding, leave the dough in the refrigerator for 12 to 24 hours. If you want to make it quickly, you can leave it at room temperature for 50 minutes to 1 hour to ferment, but I highly recommend using the overnight method. There is quite a big difference in flavor between dough that is baked after being refrigerated overnight and dough that is fermented briefly at room temperature. Before starting shaping the next day, first, preheat the oven. If you have a baking stone or steel, put it in and preheat your oven to its highest temperature. Commercial convection ovens such as Unox and Smeg need to be preheated for at least 30 minutes. and for home ovens, it must be preheated for at least 40 minutes. If you don't have a baking stone, turn a regular oven pan upside down and preheat it together. If you have multiple sheets of the same baking pan, it works much better if you stack them on top of each other. For ciabatta, making the dough well is important, but baking it properly is even more important. I took out the dough that had been in the refrigerator for 18 hours. It's well swollen and looks plump and moist, and if you look at the surface, you should see big bubbles. Sprinkle bench flour(bread flour) through a sieve on the work surface and dough surface. It's a very sticky dough, so if you don't add enough flour, it may stick, so sprinkle generously. If you turn the container over and wait a while, the dough will fall off on its own. Sprinkle additional flour on the surface of the dough as well. Coat your scraper and hands with plenty of flour and shape the dough into a flat, square shape. It's a very sticky dough, so it can be quite embarrassing when you first touch it. If you use enough flour, it won't stick to your hands. One thing to keep in mind at this time is to handle the dough carefully so as not to damage the bubbles that were painstakingly created in the dough. The center part tends to become thick, so put your hand into the bottom and spread it out well. Flatten the dough into a rectangle so that it can be divided into three pieces. If you want to make it prettier, cut off the edges with a scraper. If you like it natural, it doesn't matter if you don't cut it. Divide the dough into 3 pieces with a scraper. As soon as you cut them, sprinkle some extra flour on them to prevent them from sticking together and widen the gap between them. Transfer the divided ciabatta dough to a Teflon sheet on a pan turned upside down. Originally, you had to do the final proof on a canvas cloth and then move it again onto a sheet. But most of the beginners don't have the canvas and it also can be tricky, so we will proceed with the final proof right away on a Teflon sheet. Since it is a saggy dough, it may spread slightly during the final proof, but it's still fine to bake delicious ciabattas. After transferring it to the sheet, give it a final shape. Be careful not to damage the bubbles that you worked so hard to create in the dough. Cover the dough with a cloth to prevent the surface from drying out and perform the final proof for 30 minutes. After the secondary fermentation, the dough gets bigger slightly and feels plump when shaken. When you press it lightly, it feels like it's full of air. It feels like it will leave a mark when you press it! Spray water the surface of the dough with a sprayer, 2 to 3 times per piece. (Important!) Quickly slide the dough with the sheet into the preheated oven. As soon as you put the dough in, spray water into the air 5 to 6 times with a sprayer and quickly close the door. (Important!!) The key is to sufficiently preheat the oven, along with the bread stone, and bake at high temperature with strong lower heat. Be careful not to place the ciabatta dough too close to the top heat. If it is too close to the top heat, the outside of the dough will harden before it rises enough. resulting in a small volume and dense texture inside. If your oven can turn off the convection function, turn it off and bake. Carefully lift the baked ciabatta with the sheet and move it. The Teflon sheet is hot, so be careful not to burn your hands. To prevent the bottom from getting soggy, immediately transfer it to a cooling rack to cool. Let cool for about 10 minutes until the steam inside has escaped and it is slightly lukewarm before cutting. Well-made ciabatta puffs well and has a light and plump sound. Let me cut it. The crust is slightly crispy but thin, and the inside is soft, airy, and chewy. It has similar ingredients to focaccia, but because ciabatta is much lighter, you can feel more of the taste of the flour itself. I told you earlier that baking ciabatta well is more important than making the dough. Let me compare them baked on a preheated stone, baked on a preheated steel oven pan, and baked without preheating the pan. It's the exact same dough, but there's a slight difference in the size of the bread, right? The one that was baked on a preheated stone plate puffed up the best. If you look at the inside, the pores are large and the crumb is airy and soft. Baked on a preheated iron pan came out relatively well too! Although it is slightly small in size, it has good bubbles and the crumb is soft and not sticky. Now, I'll show you how I didn't preheat the pan this time, but just put it with the dough and baked it. Do you definitely feel something different? The problem wasn't just that the volume was small, but the bottom heat wasn't enough so it didn't rise well, so the texture on the inside was sticky and not airy. It's just okay to eat, but it's not a good bread. Even with the same dough, the quality can vary depending on how you bake it. I've been making various sandwiches these days with a lot of ciabatta. Today I’ll show you how to make a mushroom cheese panini. Slice the onion. Add oil to the pan, and fry the onion over medium-low heat for a long time. until the onion turns soft and brown. I was starving, but it took too long to make the onions brown for over 30 minutes. Be sure to fry the onions the day before...! When it's almost done, add balsamic vinegar, muscovado sugar, salt, and pepper. I thought it would be nice if it was a little spicy, so I added a little cayenne pepper... !? What is it,,,, It just looks like Jajiangmeon... why is one whole onion became so small...? Anyway, let's proceed to the next step. I sliced the mushrooms and sautéed them over high heat . Seasoned with salt and pepper . When it was almost done, I added balsamic vinegar and honey and sautéed a little more to get rid of the sour taste. Cut the ciabatta in half and apply my favorite brand of salted butter. I tried to apply it to both sides, but thinking of the calories, I only applied it to one side. Lightly toast the inside. Put sliced gouda cheese or any cheese you like. I added sautéed onions and mushrooms, and since I'm a cheese person, I added two more slices of Emmental cheese. Press down with a heavy thingy until the cheese melts. I used a sandwich press. Let me cut it! The melting cheese..😍 A ciabatta panini is super crispy and delicious. I showed you the easiest way to make ciabatta at home, so be sure to follow along!
