Jalapeno and Cheddar Cheese Ciabatta Bread Recipe
Put water in the bowl.
Put the instant dry yeast.
After 1 minute, mix evenly the instant dry yeast.
After adding salt, dissolve in water.
Add olive oil and mix well.
After adding flour,
Mix evenly until no flour is visible.(dough temperature: 24℃)
After 60 minutes of Rest(autolyze), the first fold (folding)
After 60 minutes of Rest, the second fold (folding)
After 60 minutes of Rest,Spread plenty of flour and spread the dough wide.(Square shape)
cheddar cheese
Topping cheddar cheese
Jalapeño
Topping Jalapeño
Topping cheddar cheese and Jalapeño,Fold the dough into a square
After 15 minutes of Rest,Turn the dough upside down several times and make it into a rectangular shape.
After sprinkling flour on the canvas cloth, Put the dough
Final Proofing Completion: 24 ℃, 30 minutes
Put the dough into the preheated lodge 10-inch combo cooker floor
Cover the lodge 10-inch combo cooker lid.
Put in the oven
After baking for 20 minutes, remove the lodge cover .
and continue baking for 10 minutes.(total: 30 minutes)
Remove the bread from the oven and cool
Tasting after completion of bread
It's a ciabatta with cheddar cheese and jalapeno. (๑•᎑•๑) During baking, the milk fat of the cheddar cheese flows down to the surface, resulting in uneven and speckled ciabatta crust. Cheese flavor and jalapeno spicy go well with ciabatta! 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) ■ Dough Formulation : total dough weight 269.1g B's(%):100.0%, Tr (g): 140.0g Strong Flour(Bread Flour) B's(%): 82.0%, Tr (g): 114.8g Water(22℃) B's(%): 8.0%, Tr (g): 11.2g Olive oil(extra virgin) B's(%): 0.4%, Tr (g): 0.6g Instant Dry Yeast B's(%): 1.8%, Tr (g): 2.5g Salt ■ Process｜Room Temperature: 24℃ ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put the instant dry yeast. 3. After 1 minute, mix evenly the instant dry yeast. 4. After adding salt, dissolve in water. 5. Add olive oil and mix well. 6. After adding flour, Mix evenly until no flour is visible (dough temperature: 24℃). 7. After 60 minutes of Rest(autolyze), the first fold (folding) 8. After 60 minutes of Rest, the second fold (folding) 9. After 60 minutes of Rest, Spread plenty of flour and spread the dough wide. (Square shape) 10.Topping cheddar cheese and Jalapeño, Fold the dough into a square (please see video). 11.15 minutes of Rest 12.Turn the dough upside down several times and make it into a rectangular shape. 13.After sprinkling flour on the canvas cloth, Put the dough 14.Final Proofing:24 ℃, 30 minutes 15.Preheat 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. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 16.Put the dough into the preheated lodge 10-inch combo cooker floor 17.Cover the lodge 10-inch combo cooker lid. 18.Put in the oven 19.After 12 minutes of baking, cut off the heat below (avoid burning the floor). 20.After baking for 20 minutes, remove the lodge cover and continue baking for 10 minutes. (total: 30 minutes) ■ Note: Always be careful when using oven, lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves) #JalapenoCiabatta #CheeseCiabatta #NoKneadBread #HomeBaking