Tangzhong/Poolish Ciabatta

Ingredienti

Summary Weight (g) | %

Total Flour 250 | 100.0%

Total Hydration 250 | 100.0%

Ingredients/Derivatives

Poolish

Bread Flour 100 | 40.0%

Water 100 | 40.0%

Inst. Yeast (1/8 tsp) 0.6 | 0.2%

Tangzhong

Bread Flour 50 | 20.0%

Boiling Water 100 | 40.0%

Final Dough

Bread Flour 100 | 40.0%

Water 50 | 20.0%

Salt 4.5 | 1.8%

Istruzioni

PREPARE THE POOLISH:

100 Gm water into bowl and add 1/8 tsp. instant yeast.

Add 100 Gm bread flour and mix well.

Cover and Ferment for 3-4 hours at 80F OR overnight in fridge.

PREPARE THE TANGZHONG:

100 Gm of boiling water in bowl and add 50 Gm of bread flour and mix well, making sure the flour is all incorporated into the water.

Cover and sit to room temperature.

Put into fridge for 8 hours or overnight.

PREPARE THE DOUGH:

Place Tangzhong in bowl to mix, break up with spatula.

Add Poolish and 50 Ml of water to bowl and mix well to break up and incorporate the Tangzhong to a homogeneous mixture. May use hands to squeeze everything together.

Add 4.5 gm salt and mix together.

Add 100 Gm bread flour and gently mix together. Just want to make a homogeneous mix. We are not kneading here, just mixing. Can mix by hand, using scraper, whatever works.

Cover and rest for 30 minutes at 80F. before starting stretch and folds. Rest for 30 min. @ 80F between each stretch and fold.

May/must wet hand to do the stretch and folds. For the stretch and folds, grab. dough at one edge and stretch the dough way up then fold it back down towards the opposite side of the dough.

1st stretch and fold: 8 S/F - going around the bowl twice.

Rest

2nd stretch and fold: 8 S/F - ibid.

Rest

3rd stretch and fold: 4 S/F - once around the bowl & 4 coil folds, again going around the bowl once.

Rest

4th coil folds: 4 coil folds as above.

Move to rectangular glass container for bulk fermentation. Cover and let rise for 30 minutes @ 80F. I'm thinking the glass containers we use for leftovers.

Dust couche heavily with rice flour AND semolina flour.

Sprinkle surface of dough heavily with bread flour and the counter surface. Bread flour on dough won't be incorporated into the dough, so there's no need to minimize amount.

Separate dough from sides and ends of glass container with plastic dough scraper.

Flip container over and let dough release onto well floured surface.

Fold dough in half lengthwise over on itself. Flour surface of dough and cut in half with plastic scraper.

Brace one edge of couche against a vertical surface (i.e. lay down two heavy cutting boards on top of each other or an upside down 9 X 13 pan, lay several inches of the couch on top of the cutting board and down the side of same. Move one of the loaves to lay braced against the edge formed and then form a ridge in the couch against the other side of the loaf, tightening the dough to hold a shape more or less)

Move second loaf to lay against the ridge in the couche formed against the first loaf and form a second ridge against the open side of the second loaf. Brace the edge this second loaf with another heavy object, again preventing the loaf from spreading out flat.

Cover and let rise in warm location (80F) for 90 minutes.

Preheat oven to 450F.

Flip risen dough onto parchment paper (1 dough to 1 parchment paper spray heavily with water and load into oven on baking steel via a peel or cookie sheet.

Bake for 30 minutes. Time may vary.

Note

https://www.youtube.com/watch?v=osJPNun9IHg