Ciabatta
Автор: Steve Erwin
Загружено: 2015-08-16
Просмотров: 12569
Ciabatta Bread Recipe
from The Bread Baker's Apprentice, by Peter Reinhart
Poolish:
544g bread flour
544g water
1/4 tsp instant yeast
cover for 16 hours @ 70°F or cover 3-4 hours then refrigerate up to 3 days
Main Dough:
1270g bread flour
34g salt
7.37g instant yeast
1088g poolish (all of the poolish made above)
(for 73% hydration) 782g water @ calculated °F
(for 80% hydration, used in the video) 907g water @ calculated °F
Water Temperature Formula
300°F - flour temperature - ambient temperature - poolish temperature - 26°F = ????°F
Bake @ 460°F for 20-27 minutes
The end photo shows 27 minutes bake time. If you want a softer crust, bake for 15-20 minutes.
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