Skip to main content

CIABATTA BREAD
INGREDIENTS 1st MIX:
1000 GRAMS BREAD FLOUR
500 grams cake flour
20 GRAMS SALT
30 GRAMS DRY YEAST
20GRAMS OLIVE OIL
750 GRAMS ICED WATER
FOR THE 2nd MIX:
200 GRAMS FERMENTED DOUGH (BIGA)
50 GRAMS ICED WATER
PROCEDURE:
l  Make bread dough mixing the flour with all ingredients by adding slowly the water; beat until nice and elastic.
l  Let it rest for a few minutes and then add the fermented dough (biga) and the other water.
l  Let the dough raise inside an oiled large container; place a layer of four over a table; place the dough over this table and divide it in loafs with a lot of flour and place each one over flat baking trays covered with baking mats.
l  Raise a little more and bake at 220 degrees for ten minutes and then decrease the temperature to 200.

Comments

Post a Comment

Popular posts from this blog

Bi Coloured Croissant

Ingredients for 10 servings ⅔ cup whole milk (170 mL) ⅔ cup water (170 mL) 5 cups unbleached all-purpose flour (600 g) , plus more for dusting ¼ cup granulated sugar (45 g) 1 tablespoon kosher salt 1 tablespoon instant dry yeast 3 tablespoons unsalted european-style butter, cubed, softened 5 food colorings, different colors 1 ¼ cups unsalted european-style butter (275 g) , shaped into an 8X6-in (20x15-cm) rectangle, cold 1 large egg, beaten SPECIAL EQUIPMENT food-safe glove Preparation In a large bowl, combine the milk and water. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter. Mix just until the dough comes together, but don’t overmix. Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours. Divide the reserved quarter of dough into 5 equal p
Post a Comment
Read more

How to make croissant

Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50  g 10   Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cut
Post a Comment
Read more

THE BASIC OF BAKING BREAD

Post a Comment
Read more