Italian slipper bread(yi shi tuo xie mian bao )

Italian slipper bread

Introduction:

"Ciabatta, also known as Italian slipper bread (probably because it looks like slipper Bashi), is a kind of Italian bread. Its moisture content is said to be as high as 90%. Baguette has a moisture content of about 50% (flour water ratio is 2:1), Since I started making this bread, I resolutely abandoned the baguette. Every time I eat delicious baguette, I always eat the oral mucosa on my front teeth, because it's hard. It's no problem to eat Italian slipper bread. My homemade slipper bread doesn't use so much water, and it also reduces the amount of olive oil, By the way, I added some olives and minced garlic I like. I used a wooden spoon to operate the whole process (except for the last step), and I didn't need a toaster. Basically, it was a delicious European bun with zero difficulty. I always hated soft animals, but strangely, slipper bread was soft at the end of shaping, but I didn't hate it, Maybe my brain has already told me that this soft and shapeless dough will turn into a delicious chiaobada under the fire:) "

Production steps:

Step 1: Chop garlic and slice green olive

Step 2: 250 grams of medium gluten flour, 6 grams of salt, 5 grams of yeast, garlic and olive. Add warm water (185-195 grams, adjusted according to the water absorption of flour)

Step 3: mix well with a wooden spoon to make a very wet dough

Step 4: take another clean basin (about 15cm in diameter), add 30ml olive oil to cover the basin bottom

Step 5: with the help of wooden spoon, put the dough into the basin containing olive oil. Without stirring, slightly smooth the surface with wooden spoon. Cover with plastic film

Step 6: let it stand for one hour. When the dough is 1, 5 or 2 times larger, knead the dough with a wooden spoon for about one minute (the same as hand kneading, from the outside to the inside). Pay attention to make sure that there is a layer of olive oil on the bottom of the basin

Step 7: repeat step 6 (knead the dough with wooden spoon) for 3 times, that is, the total fermentation time of the dough is about 3.5 hours to 4 hours. The dough is 3 times to 4 times large, and large bubbles can be seen clearly on the surface

Step 8: spread a large amount of flour and pour the dough into the flour pile

Step 9: when the dough is covered with flour on all sides, cut it in half and shape it into two small rectangles by hand. During shaping, try to be gentle and do not break the bubbles in the dough. Heat the oven at 230 ℃ for 20 minutes. Let the dough stand for 15 minutes. After the oven is preheated, the dough can be put into the oven

Step 10: the porous and different shapes and sizes of the holes are the reasons for the clamor, softness and delicious of qiobada Italian slipper bread

Materials required:

Medium gluten flour: 250g

Warm water: 185g to 195g

Salt: 6 g

Live yeast granules: 5g

Green olive: 15

Garlic: 4

30ml: olive oil

Note: 1. Different brands of flour will slightly change the degree of water absorption. 2. The amount of live yeast is adjusted according to the instructions on the packaging bag. I use this kind of bread. It is clear that a small bag of 5g is suitable for 250g flour. 3. Olive oil is used to prevent the dough from sticking to the basin. In the end, it is dissolved in the dough and goes into the oven together. 4, First, bake the bread for 7-8 minutes, then bake it for 5 minutes, so that the bread can fully expand. Finally, adjust the temperature to 220 degrees to make the surface crispy

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Yi Shi Tuo Xie Mian Bao