How to Make Ciabatta 80% Hydration no knead | Open Crumb
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12 ماه پیش
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This video shows how to
This video shows how to make an artisan wheat flour ciabatta using 80% hydration and no knead method. The dough is cold fermented over 36 hours in the fridge.
Instructions for 80% hydration ciabatta:
Ingredients for the dough:
500g strong bread flour (I use a strong Tipo 00 with a protein level of 17%)
400ml water 20°C / 68°F
3g fresh yeast
14g salt
Put all ingredients in a large bowl. Mix by hand until well combined. You will see no gluten structure development at this point.
Cover dough and let rest for 80 minutes at room temperature while performing every 20 minutes one stretch and fold. Gluten development increases step by step.
After 80 minutes, cover a bowl with oil to avoid sticking and place dough inside. Put the bowl in the fridge for about 36h at 5°C or 40°F.
After proofing is completed, dust your working place and a towel with flour – use lots of flour.
Preheat your oven for 45 min at 250°C or 480°F
Divide the dough into three parts and place them on the towel in a way they don´t stick together. Cover dough and let rest for about 30 minutes at room temperature.
After final proofing, put the dough carefully in the ofen.
Bake for 10 minutes at 250°C or 480°F with steam. Release steam after 10 minutes and continue baking at 220°C or 430°F for about 15 min.
Instructions for 80% hydration ciabatta:
Ingredients for the dough:
500g strong bread flour (I use a strong Tipo 00 with a protein level of 17%)
400ml water 20°C / 68°F
3g fresh yeast
14g salt
Put all ingredients in a large bowl. Mix by hand until well combined. You will see no gluten structure development at this point.
Cover dough and let rest for 80 minutes at room temperature while performing every 20 minutes one stretch and fold. Gluten development increases step by step.
After 80 minutes, cover a bowl with oil to avoid sticking and place dough inside. Put the bowl in the fridge for about 36h at 5°C or 40°F.
After proofing is completed, dust your working place and a towel with flour – use lots of flour.
Preheat your oven for 45 min at 250°C or 480°F
Divide the dough into three parts and place them on the towel in a way they don´t stick together. Cover dough and let rest for about 30 minutes at room temperature.
After final proofing, put the dough carefully in the ofen.
Bake for 10 minutes at 250°C or 480°F with steam. Release steam after 10 minutes and continue baking at 220°C or 430°F for about 15 min.
12 ماه پیش
در تاریخ 1402/05/08 منتشر شده
است.
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