LONG-FERMENTATION CIABATTA - Recipe with few ingredients and no kneading
🙈 ERRATA: Raymond Calvel is French, not Italian, as I mentioned in the video.
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Ciabatta is a long bread ideal for sandwiches. The well-hydrated dough allows for a light, airy crumb. This time, we'll use a long fermentation process that adds flavor and further simplifies the process to fit into your daily routine. We'll prepare the recipe with regular flour and a few ingredients. Learn how to handle very hydrated dough. And how to adapt this recipe to your home by baking it in your oven.
🛒 UTENSILS AND SUPPLIES
Precision Scale
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Baguette Board
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Couche Cloth for Bread
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Refractory Stone
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📝 INGREDIENTS
Dough:
400 g (3 ¼ cups) all-purpose flour
8 g (1 tablespoon) salt
2 g (½ teaspoon) instant dry yeast
290 to 310 ml (1 ¼ cup) water
Topping:
Olive oil
Wheat flour
🔢 YIELD: 4 units
⏰ TIME: 30 min (handling) / 12 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:29 Origin
01:15 Yield
01:30 Mixing the ingredients
02:47 Folding
03:41 First fermentation
04:41 Shaping
05:40 Second fermentation
05:50 Baking
07:25 Baked bread
©️ Images used in the video:
Auto d'Epoca (November 2006) https://imgur.com/QvvJbyq
Lancia News https://www.lancianews.com/site/archi...
@RuoteclassicheVideo https://ruoteclassiche.quattroruote.i...
@claespassmark3660 • Pan de Levain Sour) BB 7 Calvel
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