How to Make Ciabatta 90% Hydration No Knead | Open Crumb
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11 ماه پیش
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This video shows how to
This video shows how to make an artisan wheat flour ciabatta using 90% hydration and no knead method. The dough is cold fermented over 24 hours in the fridge.
00:00 Introduction
00:41 Mixing ingredients
01:30 Result after mixing
01:43 Stretch and fold
03:36 Coil fold
06:13 Shape
08:10 Bake
Instructions:
Ingredients for the dough:
500g strong bread flour (I used a strong Tipo 00 with a protein level of 17% and a W value of 460)
450ml water 20°C / 68°F
4,5g fresh yeast or 1,5g instant 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.
Perform two stretch and folds followed by two coil folds during the next 60 minutes according to the schedule below:
Let rest for 15 min at room temperature.
Perform first stretch and fold. First signs of gluten development.
Let rest for 15 min at room temperature.
Perform second stretch and fold after total resting time of 30 min. Gluten development continuous.
Let rest for 15 min at room temperature.
Perform first coil fold after total resting time of 45 min.
Let rest for 15 min at room temperature.
Perform second coil fold after total resting time of 60 min.
Cover a bowl with oil to avoid sticking and place dough inside. Put the bowl in the fridge for about 24 hours at 5°C or 40°F.
After proofing is completed, dust your work space 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 a baking paper. Cover dough and let rest for about 30 min at room temperature.
After final proofing, put the dough carefully in the oven.
Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 10 min.
00:00 Introduction
00:41 Mixing ingredients
01:30 Result after mixing
01:43 Stretch and fold
03:36 Coil fold
06:13 Shape
08:10 Bake
Instructions:
Ingredients for the dough:
500g strong bread flour (I used a strong Tipo 00 with a protein level of 17% and a W value of 460)
450ml water 20°C / 68°F
4,5g fresh yeast or 1,5g instant 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.
Perform two stretch and folds followed by two coil folds during the next 60 minutes according to the schedule below:
Let rest for 15 min at room temperature.
Perform first stretch and fold. First signs of gluten development.
Let rest for 15 min at room temperature.
Perform second stretch and fold after total resting time of 30 min. Gluten development continuous.
Let rest for 15 min at room temperature.
Perform first coil fold after total resting time of 45 min.
Let rest for 15 min at room temperature.
Perform second coil fold after total resting time of 60 min.
Cover a bowl with oil to avoid sticking and place dough inside. Put the bowl in the fridge for about 24 hours at 5°C or 40°F.
After proofing is completed, dust your work space 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 a baking paper. Cover dough and let rest for about 30 min at room temperature.
After final proofing, put the dough carefully in the oven.
Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 10 min.
11 ماه پیش
در تاریخ 1402/06/07 منتشر شده
است.
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