Wild mushroom ciabatta

Overview

It is said that they are just wild mushrooms, but it seems that most of the ones available in the market are cultivated. Chopped dried shiitake or porcini mushrooms. More dried shiitake mushrooms? And it is relatively ready, so dried mushrooms are the first choice when choosing in order. Fresh mushrooms or shiitake mushrooms, cut into 6mm thick slices. There are many fresh shiitake mushrooms. What are fresh mushrooms? Is it that white, round mushroom? Just take it as it is. This thing is rare, but I happened to see it recently, and I was lucky enough to buy the last bit for this bread. There is no clear weight for salt and pepper, not even the word "appropriate amount". Just make your own guess. I don’t know whether the pepper is white pepper or black pepper. It seems that black pepper is used more in Western food? Use black. I thought that dried shiitake mushrooms also need to be mixed with fresh mushrooms, but after careful inspection, I discovered that the dried shiitake mushrooms are just used to absorb the soaking liquid. So what do you do with the leftover mushrooms? I can’t think of anything, so I’ll leave it at that. Too careless. I thought I had understood it clearly, but I was still confused by other things. I had already completed the two-step stretching and folding, and then I realized that I had missed the mushroom. It shouldn't hurt to stretch and fold it again, but that's all. So, the dough was stretched twice more. Seems ok, not too bad. . . I used Italian starter ciabatta dough. However, something happened while making the starter. The bowl containing the fermentation starter was accidentally covered, and I forgot about it. Later, when the covering was removed, the dough was discovered. The dough has already risen enough and begins to shrink. Fortunately, the weather is cool in autumn and the temperature is not high, so the condition of the dough doesn’t look too bad. It should still be usable, so put it in the refrigerator. . . It seems that this accident did not affect the condition of the dough too much. The dough seemed to be in good shape at the end. It looks good when baked. It seems like I should cut it open to see the mushrooms inside, but I really can't bear to destroy this big leg. . . .

Tags

• baking
• bread
• dried shiitake mushrooms
• fresh mushrooms
• high gluten flour
• mushroom liquid and water
• olive oil
• warm water
• black pepper
• dry yeast
• garlic
• salt
• water

Ingredients

Steps

1. 1 Italian starter: 95g high-gluten flour, 0.5g dry yeast, 60g water

   

2. 2 Mix the starter ingredients

   

3. 3 Knead into a uniform dough, put it into a large bowl, and ferment at room temperature for 3-4 hours

   

4. 4 After the dough rises, place it in the refrigerator overnight

   

5. 5 Mushroom filling: 2 dried shiitake mushrooms, 2 tablespoons of warm water, 150 grams of fresh mushrooms, 2 cloves of garlic, 20 ml of olive oil, appropriate amount of salt, appropriate amount of black pepper

   

6. 6 Wash and chop the mushrooms, add 2 tablespoons of warm water and soak for more than 30 minutes

   

7. 7 Peel the garlic and smash into pieces

   

8. 8 Wash the mushrooms and cut into 6 mm thick slices

   

9. 9 Heat the pot and pour in olive oil

   

10. 10 Add mushrooms and garlic and stir-fry

    

11. 11 Stir-fried mushrooms until soft

    

12. 12 Strain the juice from the fried mushrooms and pour into the soaked shiitake mushrooms

    

13. 13 Add salt and pepper to the fried mushrooms, mix well, cool and set aside

    

14. 14 Strain the mushroom soaking liquid and set aside

    

15. 15 Main dough: 85g high-gluten flour, 1/2 tsp salt, 1/2 tsp dry yeast, 70 ml mushroom liquid water, 20 ml olive oil

    

16. 16 Take out the Italian starter from the refrigerator, cut it into 10 small pieces, and let it warm for 1 hour before use.

    

17. 17 Pour the flour, salt and dry yeast into the bread bucket and mix

    

18. 18 Add starter, mushroom liquid, water, olive oil

    

19. 19 Put it into the bread machine and start the dough mixing program

    

20. 20 into a smooth and sticky dough

    

21. 21 Sprinkle flour on the counter and take out the dough

    

22. 22 Sprinkle a large amount of flour on the surface of the dough, pat the dough into a rectangle, and rest for 2 minutes

    

23. 23 Stretch

    

24. 24 Spread 1/4 of the mushroom filling in the center

    

25. 25 Fold one end toward the middle and spread 1/4 of the mushroom filling

    

26. 26 Fold the other end to cover the mushroom filling

    

27. 27 Grease the surface with oil and flour, cover with plastic wrap and leave for 30 minutes

    

28. 28 Stretch again

    

29. 29 As before, stuff the remaining mushroom filling into the dough

    

30. 30 After folding, grease the surface with oil and flour, cover with plastic wrap, and ferment for 90-120 minutes

    

31. 31 The dough rises

    

32. 32 Cover the surface with flour

    

33. 33 Carefully transfer to fermentation cloth

    

34. 34 Stretch

    

35. 35 Fold it in thirds, grease the surface with oil and flour, cover with a towel, and let rise for 45-60 minutes

    

36. 36 The dough has grown

    

37. 37 The dough has grown

    

38. 38 Move in the dough

    

39. 39 Stretch

    

40. 40 Place the empty baking pan into the oven and place a bowl with hot water in the oven, preheat to 200 degrees

    

41. 41 Carefully slide the dough into the baking pan, heat up and down to 200 degrees, close the oven door, spray water on the four walls of the oven every 30 seconds, after spraying three times, bake for 20-30 minutes

    

42. 42 Golden on the surface, out of the oven