Poolish Ciabatta｜Black Olive｜88% Hydration｜9% Olive Oil

It's an olive ciabatta with a moist and savory taste.
It has a deep fermentation flavor with Poolish Dough.
When I chew black olives, it tastes really delicious! (๑•᎑•๑)
It is especially moisturized with high hydration formulation.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Poolish Formulation
B's (%): 25%, Tr (g): 78g All Purpose flour
B's (%): 5%, Tr (g): 16g Whole Wheat flour
B's (%): 30%, Tr (g): 94g Water (21℃)
B's (%): 0.032%, Tr (g): 0.1g Instant yeast

■ Final Dough Formulation
B's (%): 58%, Tr (g): 181g Water (26℃)
B's (%): 9%, Tr (g): 28g Olive oil(extra virgin)
B's (%): 70%, Tr (g): 219g Strong Flour(Bread Flour)
B's (%): 0.16%, Tr (g): 0.5g Instant yeast
B's (%): 2%, Tr (g): 6g Salt
B's (%): 25%, Tr (g): 78g Black olive

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ Poolish process
1. Put the water(21℃) and instant yeast.
After 1 minute, mix evenly the instant yeast.
2. Add all purpose flour and whole wheat flour and mix evenly.
3. Cover the lid so that the surface does not dry out (final temperature: 24.4℃).
4. room temperature fermentation for 12 hours: finish
   Bubbles rise, bulky and denser like a sponge
   (Enough to float in the water)

■ Final dough process
1. Put water(26℃) in the bowl with Poolish
   Mix the Poolish and water.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
   Mix evenly until the flour is invisible (dough temperature 25.5℃)
7. After 30 minutes of Rest(autolyze),
   First fold(folding) with black olives(topping)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After 30 minutes of Rest, the fifth fold (folding)
12. After 30 minutes of Rest, the sixth fold (folding)
13. After the sixth folding, room temperature fermentation for 50 minutes
14. Hold the dough in square shape.
15. Divide the dough into a square shape (about 300g)
16. After sprinkling flour on the canvas cloth, Put the dough
17. Second fermentation: 20 minutes fermentation at room temperature
18. During the second fermentation
    Preheat oven and lodge 10 inch combo cooker
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven: 250℃)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
19. Put the dough on the preheated lodge 10-inch combo cooker floor
20. Cover the lid of lodge 10-inch combo cooker.
21. Put it in the oven
22. After 17 minutes baking, remove the lodge lid and continue baking for about 13 minutes.

■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

#PoolishCiabatta
#CiabattaBreadRecipe
#HighHydrationBread
#NoKneadBread
#HomeBaking

Видео Poolish Ciabatta｜Black Olive｜88% Hydration｜9% Olive Oil канала Mukgling