How to make delicious chewy ciabatta Let's make deep-flavored ciabatta with a pre-fermented dough called 'Poolish'. Need a food container. (Mine is 21*13*7cm) I usually make it before going to bed :) Use water that feels slightly cold when you touch Pour water into the container Add instant dry yeast. 1/3 of 1/4 tsp or 3 pinches. One pinch is about a full pinch with thumb and forefinger filled up like this :) So, 3 pinches are this much~! (It's about 0.26g, so it's hard to measure) When you spread it, this much! Compared to the normal card size, this much. The amount of yeast is important :) Sprinkle the yeast over the water and add bread flour And just mix well, this is the end! ^^ It's really simple! After mixing it, scrape all dough on the spatula Proof it at room temperature for about 11 hours (Note: I’ll write more details about 'Poolish' in the comments♥) The next day! The well-fermented poolish smells like nuts + slightly sour. After 9 hours 30 mins) There're a lot of air bubbles, but it’s better to have more air bubbles. 11 hours later) More air bubbles and wrinkles are visible. The power of poolish is 'peak', it’s good to use. 12 hours 30 mins later) The peak has passed, so the edge has down a little. It's also in good condition to use. When the poolish is ready, start mixing! I'll use water that feels a little cold. humid environment(Southeast Asia etc) - 150g, dry environment(North America, Europe etc) - 160g of water is recommended. Add bread flour. The ingredients are simple. It has to bring out the good flavor with simple ingredients, It has longer proofing time :) Mix well scraping the wall! At this time, mash it with the surface of a spatula so that it doesn’t clump as much as possible. Flour, water, and poolish must be mixed well to make good ciabatta Scrape all dough on the spatula Instant dry yeast(don’t need to activate) is suitable for this recipe :) 1/2tsp = 2g Instant Dry Yeast. Sprinkle on the surface. Rest the dough at least for 20~40 mins.(= Autolyse) For reference, the longer time, the better flavor ^^ If you want to add a filling like cheese or olive, prepare it now. I'll add the cheddar cheese cut to 1cm in diameter and olives Remove moisture well and mix with the cheese It’s good to prepare other ingredients next to it. (At least, it's good to measure the salt in advance) Resting is done! Through this process(Autolyse), ciabatta's quality can be definitely improved. With wet a hand, turn the dough over so that the yeast surface is inward. Sprinkle salt on the surface. If you add a lot by mistake, it gets salty ^^ Moisten your hands with water, rub the salt and dissolve slightly. Then mix it like squeezing. When the salt is dissolved somewhat.. Add honey. It's optional, but if you have it, be sure to add it. It brings good taste :) Mix it. You can barely feel the salt and the honey will be absorbed. Then, add olive oil and mix it Mix until the olive oil slippery disappears, and turns sticky again. And then, make it one dough. For plain ciabatta, it’s all. If you add filling, when the olive oil is mixed to some extent, add the filling and mix, then make it one dough. You know? Olive cheese ciabatta... it's really delicious! >_< Coat the surface with a little olive oil It makes easier to handle when you fold it later With wet hands, make it even. The more evenly it’s done, you can get a good shape. Now! Proof it for 1 hour. 1 hour has passed Fold in wet hands. 'Water' is needed when you fold, so place it next to. Stretch the dough in four directions and fold it. At this time, fold it to about 1/3 of the position. If you fold it tidy, the better shape will come out later :) I’m trying to show it in detail. So it's good if you follow me well! Like this, stretch it by 1/3 and fold it, stretch it by 1/3 and fold it. Make it as even as possible Proof it for 40mins Let's do second folding. I changed the camera angle, I'll show you with fast forward. Chop chop chop~! I really enjoy folding. I like this touch and softness >_< Today, it may look different from usual folding way, but the principle and method are the same. Just follow me like I'm showing you now! Turn the dough over so that the smooth side down. (Later, the top of the ciabatta will be smooth) Make it even~! If you try it yourself, you'll feel why I said it was better to make it even. Now proof for the last 40mins After 25mins, turn a baking pan over and put it, preheat the oven. Preheat to the highest temperature of the oven. (Mine is 250℃) It's about 20mins to preheat. Prepare a parchment paper or teflon sheet on the cooling rack. Will bake it like a napoli pizza! :) 40mins have passed, The first proofing is done. Sprinkle flour on the dough surface and cutting board. (It’s easy to use a small sieve) Turn the container over and take out the dough Sprinkle flour. Because it’s sticky, it’s essential to use flour! Stretch the edges with a scraper to make it tidy Since only the middle part is very thick, stretch the middle part with floured hands. Use your hand and scraper, make it a tidy rectangle The thickness should be about 2~2.5cm. (It’s good) The length and width may vary depending on the container. (For reference, mine was about 36*20cm) By tapping, make it as even thickness as possible. (Always handle it gently) Cut the edges. If you cut it, the shape will be better, but even if you don't cut it, no matter! I'll divide it into 4ea. 4ea or 6ea, whatever you can make it to your liking. * Can you see how I do it now? In this way, it’s easier to find the 'center point' ^^ * Almost done~! When I cut ciabatta, I feel a sense of accomplishment what it’s almost there~! As soon as you cut it, separate each other. The side is sticky and sticks. Now, grab the ciabatta with floured hands and transfer it onto cooling rack. At this time, it’s better to shake off the flour as possible Ciabatta dough is too soft, you might be a little embarrassing, but that feel is also fun ♬ Make it even rectangle shape using a scraper Best friend for bread making! Water spryer! To prevent drying out, spray water, and final proofing for 5~10mins. In the meantime… (Tip: Sieve flour and reuse it) After 5-10mins(I took for 7mins this day). Poke the surface with a floured finger. If the marks leave clearly, it’s time to bake it :) Spray water 4 times Put it on like sliding on the baking pan, spray water 4 times Fire pit-like environment + moisture makes ciabatta more swelling Reduce to 220℃/428℉ and bake for about 14~18mins Using a cooling rack, take out the bread. (Watch your hands♥) The lovely ciabatta is baked! Remove the teflon sheet right away so it can be ventilated. It looks different depending on the light, but this golden brown color is the best ^^ Let's cut it and see inside! Doesn't big and small pores like sponge look so delicious? Yes! It's really delicious...^^ Crispy, moist, chewy. And, it has a deep and savory taste. Honestly, I tried to make 'no poolish ciabatta', but I felt 'a big difference in taste' I love my ciabatta recipe so much. You will be able to good quality ciabatta at home...^^ When it cools down, keep it in a food container, so the bread won't dry out. Everyone, enjoy your own delicious ciabatta~!
