Sunday, June 19, 2011

Avocado Oil Ciabatta

Today, I made Ciabatta with Avocado oil.

Avocado oil is made in New Zealand. It is quite strong flavor and green color.
I use it for salad, dipping and bread! I love slices of bread with avocado oil.

Ciabatta is No-knead bread, that is simple to make. Just stir all ingredients with spatula in a bowl.
At first, the dough is very sticky. Proofing 1hour and 2 hours later, fold the dough for couple of times.  It is difficult to handle the dough, because it contains 70% of water. I set the dough on the baking sheet during the second proofing. I can transfer the dough with the baking sheet as keeping the nice shape and air bubble.
It took 2 days to make it. Making polish, proofing final dough... I set it overnight. Time makes gluten development well.
Crispy crust and chewy crumble. Ideal for sandwich and panini.

Ciabatta (make 1 loaf)

200g High grade flour
200g Water
1 tea spoon of sourdough starter
(or pinch of active dried yeast)

Final dough
300g High grade flour
10g Salt
20g Avocado oil(or olive oil)
210cc Water
All of Polish

1. In a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In a large bowl, combine flour and salt. Add sourdough starter and water, avocado oil. Mix with a spatula, combine the ingredients till water and flour combined well.

3. Put the dough into a oil sprayed container with cover, place it room temperature. 1 hour and 2 hours later. fold the dough on the floured counter. Put it back to the container, then set it  till it becomes double size (about 8 - 12hours). I set overnight.

4. Turn the dough out onto a very well floured counter.

5. Shaping from the center towards the edges, very gently stretch the dough into a rectangle about 2 cm in height. Try not to degas the dough. Keep the air bubble in.
Gently, put the dough onto a well floured baking sheet. Put the boxes on both side to keep the shape.

6. Proof the dough with plastic cover for 1.5 - 2 hours at the room temperature until the dough is very light and full of gas.

7. Meanwhile, preheat the oven and a baking pan at 240℃ with steam.

8. Take the baking pan out, transfer the dough with baking paper on it. Bake it 230℃ with steam for 8 minutes, then 20 minutes without steam or crust becomes well golden brown. Turn off the oven, crack the door, and keep it inside for another 5 minutes.

9. Cool it down on the wired rack.

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