100% Hydration Ciabatta | Tangzhong and Poolish Method скачать в хорошем качестве

100% Hydration Ciabatta | Tangzhong and Poolish Method

In this video, we're making a delicious 100% hydration ciabatta. Not only is this ciabatta super crispy and incredibly soft, it's also remarkably easy to handle thanks to the tangzhong method. With 20% of the flour being used for tangzhong (tangzhong 20), the dough of 100% hydration feels like a dough with a hydration of only around 80%.The end result is a bread dough that's a lot easier to handle and work with. Along with the tangzhong, we're using a poolish preferment as well to add complexity to the taste and texture. Watch the video for more! #ciabatta #tangzhong #poolish #artisanbread Ingredients Summary Weight (g) | % Total Flour 250 | 100.0% Total Hydration 250 | 100.0% Ingredients/Derivatives Poolish Bread Flour 100 | 40.0% Water 100 | 40.0% Inst. Yeast (1/8 tsp) 0.6 | 0.2% Tangzhong Bread Flour 50 | 20.0% Boiling Water 100 | 40.0% Final Dough Bread Flour 100 | 40.0% Water 50 | 20.0% Salt 4.5 | 1.8% Total Dough Weight 505.1 Chapters 0:00 Intro 0:36 Opening 6:45 Making The Bread