Natural yeast cheese ciabatta

Overview

Revealed the unfinished "The Apprentice Baker" again. I always remember that there are two types of ciabatta left to make, so let’s proceed in order, starting with the cheese ciabatta. I originally wanted to just follow the diagram and make an Italian-style cheese ciabatta, but suddenly I realized that I could use natural yeast to replace the Polish starter. I immediately threw away the Italian-style starter version of ciabatta and turned to look at the Polish starter ciabatta. Take out the sleeping yeast in the refrigerator, feed it until it is full of energy, and use it according to the dosage of Polish starter. The rest goes back to sleep in the refrigerator, waiting for the next call. Among the several cheese names listed, three common and easily available varieties were selected, chopped and mixed, and stuffed into the sandwich layer of dough during the stretching-folding process. There was a lot of cheese, and from time to time it would fall out of the dough and get stuffed back in again. Flour is like snow, piled thickly on the surface of the dough. The heated cheese flows out of the holes in the dough, bubbles, and eventually burns and hardens. The dough has a golden crust on the surface and looks very crispy and appetizing. . . .

Tags

• baking
• breakfast
• cheddar cheese
• fermentation starter
• high gluten flour
• mozzarella cheese
• parmesan cheese
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 129 grams of fermented starter, 76 grams of high-gluten flour, 2 grams of salt, 1 gram of dry yeast, 20 grams of milk, 30 grams of Parmesan cheese, 30 grams of cheddar cheese, 30 grams of mozzarella cheese

   

2. 2 Chop all the cheese into small pieces and place in a bowl.

   

3. 3 Mix well and set aside.

   

4. 4 Pour flour, salt and yeast into a large bowl and mix evenly,

   

5. 5 Add starter and milk,

   

6. 6 Stir into a smooth dough.

   

7. 7 Sprinkle a large amount of flour on the counter, transfer the dough to the counter, sprinkle the dough with flour and let rest for 2 minutes.

   

8. 8 Stretch it into 2 times, spread with 1/4 cheese,

   

9. 9 Fold one end to the middle, then spread 1/4 of the cheese,

   

10. 10 Fold the other end to the middle, apply/spray oil on the surface,

    

11. 11 Sprinkle with flour, cover with plastic wrap and rest for 30 minutes.

    

12. 12 Stretch it out again, spread 1/4 cheese,

    

13. 13 Fold one end to the middle and spread the remaining cheese,

    

14. 14 Then fold the other end over, grease/spray with oil and flour, cover with plastic wrap, and ferment on the counter for 90-120 minutes.

    

15. 15 The dough expands.

    

16. 16 Carefully transfer to floured baking cloth,

    

17. 17 Stretch,

    

18. 18 Fold, grease/spray with oil and flour, cover with a towel, and let rise for 45-60 minutes.

    

19. 19 The dough grows.

    

20. 20 Carefully transfer to baking sheet.

    

21. 21 Stretch to 23-30 cm.

    

22. 22 Place in the oven, middle layer, heat up and down to 230 degrees, steam bake, or spray water on the four walls of the oven every 30 seconds for a total of three times, then close the oven door and bake for 20-30 minutes.

    

23. 23 The surface is golden brown and comes out of the oven.