Ciabatta is one of my daughter’s favourite and she could never have enough of it. If there is something that I could gift her is my cooking and baking skill as she is one of my biggest fan, the other one is of course my son.
So, I am documenting this so that she can refer to it in the future if she ever wants to bake this on her own. By the way, it is not normal to add barley malt syrup in Biga, any Italian watch my video would probably be offended by me. My apologies. I personally feel that the ciabatta taste better this way, you don’t have to follow me, you can skip the syrup.
意大利拖鞋面包是我的女儿的最爱，为了将来她能够同样的复制她的最爱，我就只能把过程拍摄下来，让她一辈子都能够吃到自家烘培的面包。在这里，我自己加了大麦麦芽糖浆，一般上比加生面团是不加的。所以你不需要学我，我想意大利人看到我加糖浆都会唾弃我的。但是， 我真的觉得别有一番风味哦。
Biga
• 225g All Purpose Flour
• 175g water
• 1.5g instant yeast
• 5g Barley Malt Syrup (optional)
Method
1. Add water, yeast and barley malt syrup, 2min/37°C/SP 2.
2. Pour into 225g All Purpose Flour
3. Mix well and keep overnight (room temperature) between 16 hours to 24 hours.
Autolyse
• 220g water
• 250g All Purpose Flour
Method
1. Add 220g water, 2min/50°C/SP 1
2. Then add 250g All Purpose Flour, 3min/SP2
3. Let it rest in TM for 30min
Mix
• 5g instant yeast
• Biga
• 10g salt
Method
1. Knead 3min/SP2
2. Pour into well-oiled bowl, proof 30min
3. Pull up dough 8 times to build strength, proof 1 hour
4. Sprinkle All Purpose flour generously on dough and on baking paper, release dough from bowl with dough scrapper
5. Cut dough according to video at [7:20] and proof another hour
6. Preheat oven 230°C for 15min and set baking tray according to video [8:58], boil water.
7. Fold aluminum foil as shown in video [9:20]
8. Place dough in oven and add water, cover foil. Bake 230°C for 15min.
9. Remove foil and continue to bake another 15min.
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比加生面团
• 225g 中筋面粉
• 175g 水
• 1.5g 即食酵母粉
• 5g 大麦麦芽糖浆(optional)
做法
1. 加水, 即食酵母粉和大麦麦芽糖浆, 2min/37°C/SP 2.
2. 倒入225g 中筋面粉
3. 搅拌均匀， 置放室温16至24小时
自溶
• 220g 水
• 250g 中筋面粉
做法
1. 加 180g 水, 2min/50°C/SP 1
2. 再加250g 中筋面粉, 3min/SP2
3. 醒面30分钟
混合
• 5g 即食酵母粉
• 比加生面团
• 10g 盐
做法
1. 揉面团 3min/SP2
2. 玻璃碗刷橄榄油, 倒入面团，醒面 30分钟
3. 拉扯面团8次以增加筋道, 醒面1小时
4. 撒中筋面粉在面团上和烘培纸上，用小刮刀慢慢从碗里释放出来
5. 切面团 [7:20] 再醒1小时
6. 预热烤箱 230°C for 15分钟，烘烤盘置放的方法请参考影片 [8:58], 另外煮一壶水.
7. 折铝箔纸 [9:20]
8. 将面团放进烤箱，盖铝箔纸， 加水。烘培 230°C 15分钟.
9. 撤铝箔纸再继续烘培 230°C 15分钟.