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Sourdough Ciabatta / 酸酵拖鞋包

 
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 Sourdough Ciabatta / 酸酵拖鞋包


Ingredients / 材料:
Starter:
  • 200 g Sourdough starter
  • 105 g Water at 20C/68F
  • 265 g German #550 flour
Dough:
  • All the starter above
  • 440 g Water at 20C/68F
  • 500 g German #550 flour
  • 100 g Rye flour
  • 35 g Olive oil
  • 12 g See salt
  • 100 g Sundried tomatoes, chopped
酸酵头：
  • 200克 酸酵头
  • 105克 20C/68F温水
  • 265克 德国#550粉
面团：
  • 以上所有酵头
  • 440克20C/68F温水
  • 500克 德国#550粉
  • 100克 黑麦
  • 35克 橄榄油
  • 100克 番茄干，剁碎
  • 12克 海盐

Method / 做法:
  1. Mix all the ingredients of the starter in a clean mixing bowl and cover it. Let it rise in a warm place for 8-12 hours until the starter rises sky-high and then collapses back onto itself.
  2. Mix together the starter, water, and about 1/3 of the flour at slow speed. Gradually add the rest of the flour while continuing to mix the dough for 5-6 minutes. Add in olive oil, sundried tomatoes and salt. Mixing for 2 minutes further.
  3. Cover the dough in the bowl and let rise until doubled in size, about 2 hours. Prepare 3 baking trays and dust them with flour. Gently spread the dough onto each prepared tray, trying not to disturb too much the air inside of the dough.
  4. Gently form the dough with the floured hands into an oblong, slipper-like shape. Sprinkle the loaves with flour and allow them proof for 40 minutes until about doubled in volumn. Preheat the oven with baking stones to 210C/425F. Bake for 25 minutes until golden brown and cool them on a rack.
  1. 酵头的所有材料入盆拌好，盖上保鲜膜室温置8-12小时。期间酵头会升高，然后落下。
  2. 将酵头，水，和1/3的面粉先低速搅拌。搅拌机不要停下，慢慢落入其余的面粉搅拌5-6分钟。加入橄榄油，番茄干和盐。
  3. 面团盖好松弛醒发2小时至双倍大。准备3个烤盘洒上面粉。发好的面团分到3个烤盘，小心别把面团的气泡弄破。
  4. 手拍些面粉，将面团塑成拖鞋状，表面洒上面粉醒发至约双倍大，40分钟左右。同时预热烤箱至210C/425F。烘焙25分钟直到金黄置于架上晾凉。

"Sourdough Ciabatta / 酸酵拖鞋包" is part of these categories:
Bread / 面包 (129)

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