Perfect and Easy Ciabatta in a Standard Oven (No Mixer Needed). скачать в хорошем качестве

Perfect and Easy Ciabatta in a Standard Oven (No Mixer Needed).

They say you can't make open-crumb Ciabatta without a machine. They say 90% hydration is a nightmare to handle. Today, on Simply Easy Cooking, we break the rules. This is the "Impossible Ciabatta." We are using a Poolish pre-ferment and high hydration to get massive air pockets and a crispy crust, but we are doing it with zero kneading. No mixer, no sweat, just patience and technique. The "Impossible" Specs: Hydration: ~92% (High Hydration) Method: No-Knead / Coil Fold Oven: Standard Home Oven The Recipe (Makes 2 Loaves) The Poolish (Make this the night before or 12h prior): 100g Flour 100ml Water 3g Dry Yeast The Main Dough: All the Poolish (from above) 200g Flour 175ml Water (Room Temp) 60g Olive Oil (For that tender crumb and golden crust) 6g Salt 10g Sugar Instructions: Mix: Combine water, oil, flour, salt, sugar, and the mature Poolish. Mix until combined. Do not knead. Rest: Let sit for 20-30 minutes. Transfer: Move dough to a greased container. Pro Tip: Keep a pitcher of water nearby—wet hands don't stick! The Folds: Perform a coil fold. Rest for 1 hour. Repeat this process 3 times total. (Total bulk fermentation: ~3 hours). Shape: Flour your work surface generously. Pour out the dough. Flour the top. Gently stretch into a rectangle and cut into two loaves. Proof: Place on parchment paper and let relax for a few minutes while the oven heats. Bake: Preheat oven to 470°F (240°C). Bake with steam: 10 minutes at 470°F (240°C). Remove steam/lower heat: 5 minutes at 440°F (225°C) until golden. Subscribe for more innovative baking that makes your kitchen shake!