Potato Ciabatta Bread
Directions
- 1Put water in the bowl.
- 2Put the instant yeast and mix evenly the instant yeast.
- 3After adding sugar and salt, dissolve in water.
- 4Add olive oil and mix well.
- 5After crushing the steamed potato, mix them evenly.
- 6After adding flour, mix evenly until the flour is invisible (dough temperature 24°C).
- 7After 30 minutes of Rest(autolyze), the first fold (folding).
- 8After 30 minutes of Rest, the second fold (folding).
- 9After 9 hours of rest in the refrigerator (refrigerator temperature: 1°C), fermentation for 4 hours at room temperature (24°C).
- 10Shaping the dough in square shape.
- 11Sprinkle flour on the canvas and put the dough on top.
- 12Second fermentation: 24°C, 50minutes
- 13Preheat oven. Oven temperature is raised as high as possible during the Final Proofing to preheat (my oven maximum temperature 250℃). Preheat the lodge in a fully-heated oven for at least 20 minutes.
- 14Put the dough into the preheated lodge 10-inch combo cooker floor.
- 15Cover the lid of the lodge 10-inch combo cooker.
- 16Put it in the oven.
- 17After 15 minutes of baking, block the heat below, remove the lid of lodge, baking for 5 minutes (20 minutes in total).
Ingredients
- 122.3 g strong flour
- 36.7 g steamed potato
- 12.2 g olive oil
- 2.4 g salt
- 2.4 g sugar
- 0.5 g instant dry yeast
- 73.4 g water
Equipment
bowlplateforksteamerlodge 10-inch combo cookeroven
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