Ciabatta / 意大利拖鞋包

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Ingredients / 材料:

Method / 做法:

In bowl of a standing electric mixer fitted with dough hook blend together the starter, water, milk, oil, flour and instant yeast at low speed until flour is just moistened. Cover and let rest for 10 minutes. Add in salt and stir slowly to combine and beat dough at medium speed for 5 minutes. The dough shall be very sticky but still hold its shape.
Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in size, about 90 minutes. Have a baking tray ready lined with well-floured baking paper. Turn dough out onto a well-floured work surface and divide in half. Transfer each half to the prepared baking tray and form into an irregular oval, about 8 inches long. Dust the tops with flour.
Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, about 90 minutes. An hour before baking ciabatta, start preheating the oven (and a baking stone if available) to 220C/425F. Bake ciabatta loaves 20 minutes, or until pale golden. Cool the loaves on a rack.

搅拌器装上面团搅拌构，酵头，水，牛奶，橄榄油，面粉以及即溶干酵母入搅拌盆低速搅至面粉都沾湿。盖上保鲜膜松弛10分钟。加入食盐低速拌匀后提至中速搅拌面团5分钟左右。这个面团成形后还是比较粘。
面团刮到一个抹油的容器里，盖上保鲜膜后室温醒至双倍大，约90分钟。准备烤盘，铺上烤纸，洒满面粉。案台洒上面粉，放上面团，切成两块。放到备好的烤盘上，将它们各整成8寸左右大小的不规则的椭圆。表面洒上面粉，盖上微湿布巾。
室温松弛醒发面团直到约双倍大，大概90分钟。烤箱需要提前1小时预热（如果有烘焙专用石砖的话，也一并放入）至220C/425F。面包入炉烘焙约20分钟直到淡金黄色即可。取出后架上晾凉。

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