A Great Homemade Open Textured Ciabatta Bread Made by Hand Without Fancy Equipment скачать в хорошем качестве

A Great Homemade Open Textured Ciabatta Bread Made by Hand Without Fancy Equipment

This recipe produces a lovely open crumbed Ciabatta and doesn’t use any fancy equipment. The bread has a great flavour from the pre ferment. It’s a great little recipe to practice higher hydration breads without mixers. Join the email community: https://www.culinaryexploration.eu/co... Follow my recipe testing for the videos on Instagram:   / culinary_exploration   ------------------------------------------------------------- If you find the recipe useful please subscribe to support the channel - Subscribe:    / @culinaryexploration   My kitchen temp: 24c Oven temperature: Initially heated to 250c / 480f, reduce to 220c / 430f when you place the bread in the oven Cooking time: 25 mins checking regularly Oven setup: Bake mode with top and bottom heating elements but no fan. Bake on up turned tray position on lower third of oven Recipe: Poolish or pre-ferment: 150g Strong bread flour (protein content 12% or higher) 150g room temp water 3g dried yeast Mix and leave to ferment at room temp for 24 hours Main dough: 303g of pre ferment from above 258g room temp water 14g sea salt 20g Extra virgin olive oil 360g Strong bread flour (protein content 12% or higher) Mix dough to a shaggy mix and leave to rest for 30 minutes Knead as directed in video for 15 - 20 minutes until the dough is smooth - it will remain sticky Divide into two and place each piece of dough in a separate bowl. This will make it easier when you come to shape and proof later. If you want to keep the dough a sone piece then please do! Leave to rest covered for 45 minutes at room temp Perform 1st stretch and folds Repeat 3 more times as shown in video and oil the bowl before placing the dough back inside Finally shape the dough on a well floured work surface and cover with a bowl or container. Leave to proof for 45 minutes and bake (temps etc above) -------------------------------------------------------------