Ciabatta
Makes 2 loaves or 8 rolls.
Poolish
Bread flour 150g.Water 150g.
Yeast 1/4 tsp
Mix and let ferment for 2-3 hrs or until bubbly.
Dough
Bread flour 350g.Water 225g.
Yeast 3/4 tsp
Salt 9g.
Poolish
Mix and knead 4-5 min.
fermentation
2.5 hrs with 3 stretch & folds.shaping
Divide in half, shape long logs. Rest 20 min. Carefully (do not degas) cut each log into 4 parts.Proof 30 min
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