Wild mushroom ciabatta
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. . . .
Baking
bread
