How to make Italian Charbatta Bread

Yeast (dry) 1g, maltose 0.5g, refined salt 2.5g, milk 16ml, water 16ml

Supplementary Ingredients

High gluten flour 125g, water 55ml, dry yeast 1g

Italian Chabata Bread Step 1

Leavened Seed: High gluten flour 125g, dry yeast 1g, water 55ml Main Dough: 1g of dry yeast, 2.5g of salt, 0.5g of maltose, all of the leavening seed, 16ml of water, 16ml of milk

Step 2

Mix the leavening seed ingredients, knead well, put into a bowl, 22-25 degrees, fermentation 15-20 hours, the dough grows

Step 3

Cut the fermented leavening seed into small pieces and dump it into the Bread bucket, add salt, yeast. Melt the maltose with water, add milk and mix well

Step 4

Pour into the bread bucket. Stir with the mixing program for 13 minutes to pull out the film. Place in a bowl and let rise for 50 minutes at 28-30 degrees Celsius

Step 5

The dough should be big enough to handle. Pour it out and divide it into 2 equal portions with a cutter, grasp the ends with your hands and stretch it out

Step 6

Place on a baking sheet and let rise for 40 minutes at 32 degrees Celsius. Cut two slashes diagonally across the surface, place in a baking dish preheated with the oven, spray the surface with water, place in the oven, middle layer, top and bottom heat 220 degrees, golden brown on top, remove from the oven