▶ Let's make delicious ciabatta bread at home with no machine! (How to make ciabatta)
** The bread making method of Kkuume is,
Inspired by ‘no knead method’ that it has been mainly used by home bakers when making high hydration lean bread like Ciabatta, Baguette, Focaccia.
And, I'm making soft and fluffy bread my own style and coming up with recipes **
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* I tried to make this ciabatta recipe like the best ciabatta I've ever had. ('Pain de mie bakery' is located near Achasan station in Seoul) I hope you guys enjoy my ciabatta recipe and ciabatta :)
_ 2020.10.8
♣ Oven
* Preheat the highest temperature at your oven (might be 230~250℃/ 446~500℉) ▶ Bake in 220℃ (428℉) for about 14~18min until it turns golden brown color.
♣The container size I used in the video - 21*13*7cm square food container
- You can use any similar food container
♣ Ingredients
:: original version for hand-sized 4ea (250ml = 1 cup) / half version for 2ea ::
(**You can make number and size whatever you prefer**)
(# Poolish - Proof for about 11 hours at room temperature, neither hot nor cold)
▷water 160 (160ml) / 80 g
▷instant dry yeast 3 pinches (1/12tsp=about 0.26g) / 1.5pinches (1/24tsp)
▷bread flour 160 (1cup+1Tbsp) / 80 g
(# Dough)
▷poolish 320 / 160 g
▷water 150~160 (150~160ml) / 75~80 g
*humid environment (Japan, Indonesia, Singapore etc - for about 150g)
*dry environment (Canada, U.S.A, Europe etc - for about 160g)
▷bread flour 240 (1+1/3+1/4cup) / 120 g
▷instant dry yeast 2 (1/2tsp) / 1 g
▷salt 8 (1+1/2tsp) / 4 g
▷(option) honey 15 (1Tbsp) / 8 g
▷olive oil 15 (1Tbsp) / 8 g
(# filling)
▷cheddar cheese 40 (1/4cup) / 20 g
▷olive 40 (1/4cup) / 20 g
♣ If you make half version - Everything is same.
♣ Q : My kitchen is so hot. Is it okay to proof bread?
A : Use cold or ice water to decrease temperature of dough.
♣ How to keep it
* Have it within 1~3days(room temperature) or keep it in freezer. And defrost at room temperature when you have it.
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💛Must Check it, before you make it!! Tips!!💜
* There are many reports that the bread dough comes out stickier than my dough, depends on flour brand. Just in case, when you you mix poolish+flour+water next day, add 15g(15ml) less than the suggested amount of water, and mix it, check 'how much sticky', and then decide to add more water or not. (👉Especially, if you use 'T55 Flour', which has a high moist, try 30g less.) + If you live in North America like me, you can use 160g of water.
🧡5 Tips for ciabatta _ 💙 You can apply it according to your situation.🧡
1. Bake at a relatively high temperature, the crust comes thicker(like a baguette), the more tough it tends to be after cooling, and the pores tend to open more.
<-> Conversely, the more you bake at a relatively low temperature, the crust comes thinner(less tough after cooling), and the pores tend to open smaller.
2. When the bottom heat is strongly supported, it rises well and the pores are opened.
<-> On the contrary, if the bottom heat is weak, it will not receive strength and will not swell well in the oven.
3, the more moisture, can get the lighter texture and larger pores
<-> On the contrary, the less moisture it gets, it comes thicker, and gets less pores.
4. When over-fermented poolish is used, or the entire dough is over-fermented: When handling the dough, it feels very sticky, there is no strength, and it feels like it is damp.
5. If you bake it with a light roasted color close to white, you may feel the smell of flour.
#ciabatta #howtomakeprefectciabatta
♣ No knead or Almost no knead bread recipe play list ♣
• Kkuume's No Knead Brea...
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