How to make soft Italian shabata bread is delicious and simple, but how to make it is difficult.

Unbleached universal flour180g, yeast head.

225 grams of water, yeast head

Active dry yeast 1/4 teaspoon (about 1.2ml, or instant yeast), yeast head.

Material 2?

Jiaotou

5ml instant yeast or 7.5ml active dry yeast.

Unbleached universal flour180g

Salt 7.5 ml

Sugar 5 ml

Skim milk powder 15ml

60-80 grams of water

20g olive oil

Chabata's practice?

Stir the materials in the yeast head evenly with a wooden spoon or an egg pump, and put them in a warm and humid place to ferment to twice the size. The surface of fermented dough (I think it is more appropriate to call it batter) is full of bubbles. If it is placed in the refrigerator, the effect of low-temperature fermentation overnight is better, and the moisture retention of bread is better.

Take out the fermented starter, add all the ingredients in the main dough at one time, and continue to stir it into dough with an egg pump, wooden spoon or bread machine. Note: If you use a toaster to stir, you don't have to go through the whole procedure, just stand by and watch the toaster knead evenly. Excessive stirring will make the bread baked at the back have no holes of different sizes. These seemingly strange holes show that your bread is successful.

Put the kneaded dough into a basin and continue to ferment in a warm and humid place. I have a good idea, which is a new improvement of my oven fermentation. Put a baking tray filled with hot water at the bottom, cover the surface of the basin with plastic wrap, and add a wet rag on the plastic wrap (to prevent the plastic wrap from being baked). Set the oven temperature to 30 degrees for 30 minutes. Then decide whether to continue working overtime or not to turn on the oven as needed.

Prepare baking tray and tarpaulin, sprinkle dry powder on the tarpaulin (it doesn't matter whether the flour is low or high), and grease it without sprinkling powder, otherwise the baked bread may not be completely taken off.

Divide the fermented dough into two halves, pour half on the tarpaulin, put olive oil on your hands, and fold the dough. When I was doing Sabata for the first time, I didn't dare to accept it hard, for fear that I would run out of gas, and there was no big hole in the end. After reading the photos given by Freedom, I swear-I will try to collect them next time. If everyone speaks freely, the bottom will be tighter and the dough surface will have greater tension. It should be noted here that each step is different from making ordinary toast or sweet bread. Don't overwork or overwork. If you want to be a successful Sabata, please always remember how the big and small holes in Sabata are formed. A well-organized Sabata is a failed Sabata.

Put the dough in a damp, warm and humid place to continue fermentation. I put the baking tray back in the oven. Don't set the temperature and time this time, because the dough is exposed to the air at this time. If the temperature is turned on again, the surface of the dough will dry.

When the dough is fermented to twice its original volume, spray water on the surface of the dough.

The temperature is 200 degrees (my Qihe oven uses 190 degrees, and everyone decides according to the characteristics of their own oven. The baking temperature in Sabata is higher than ordinary bread, and the temperature here is for reference only), 20 minutes, middle layer. Bake until the surface is golden and uniform.