🥖CIABATTA bread❤️ No planetary mixer, sound effects free download
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2 weeks ago
50 seconds
About 🥖CIABATTA bread❤️ No planetary mixer, Mp3 Sound Effect
🥖CIABATTA bread❤️ No planetary mixer, no kneading just a wide container and your hands. Yields: 3 large ciabatta or 6 small ones Ingredients • 500 g strong flour (e.g. Caputo Manitoba), with at least 13 g of protein per 100 g • 425 g lukewarm water • 50 g extra virgin olive oil • 3 g instant yeast • 10 g salt Method Step 1 – Mixing In a wide container, pour in the 425 g of lukewarm water, instant yeast, and olive oil. Add half the flour and start mixing with your hand. Add the rest of the flour and the salt, and mix again with your hand until all the flour is fully absorbed. At this stage the dough will be very wet – don’t worry, that’s normal. Step 2 – Folding (The Secret Step!) 1st set of folds: Wet your hands (to prevent sticking), then gently lift one edge of the dough and fold it into the center. Repeat this motion all around the dough, working your way around the circumference. Cover and rest for 20–30 minutes. 2nd set of folds: Repeat the same folding technique. Cover and rest again for another 20–30 minutes. 3rd set of folds: You’ll notice the dough has become smoother and more compact. That’s a good sign — the gluten is developing. Repeat the folds again, then rest for 20–30 minutes. 4th set of folds: Final round of folding. This time, do a different type of fold: Lift the dough from the center and let the sides hang and fold under themselves with gravity. Do this on all sides, gently tucking it into a more rounded shape. Let the dough rest again. Step 3 – Bulk Proofing Now you have two options: • Room temperature: Let the dough rise until doubled in size. • Cold proofing (recommended): Put the dough in the fridge for 12–18 hours for better flavour and texture. Step 4 – Shaping Flour your baking tray well — cover the whole surface but don’t overdo it. Also flour the top of the dough before transferring. Gently slide the dough onto the tray and let it relax for 2–3 minutes. Then softly stretch the dough into shape using minimal contact. Ciabatta is a rustic, high-hydration bread — the shape doesn’t need to be perfect. Just a gentle touch! Step 5 – Baking Bake in a preheated oven at 230–250°C until golden and crusty. Buon Appetito! No kneading. No stress. Just beautiful, airy, rustic ciabatta made with love.🥖CIABATTA Bread❤️ No Planetary Mixer, Sound Effects Free Download. Sound Effects Downloader To Help You Download The Highest Quality 🥖CIABATTA Bread❤️ No Planetary Mixer, Sound Effects Free Download For TikTok Videos. You Just Search Sound Effects And Download.