Ciabatta Baguette #youtubeshorts #baking #shorts #bread

By Bruno Albouze

Ingredients

Instructions

1. Pour the water into the mixing bowl and sprinkle in the fresh yeast. Add the flour and salt, then mix on low speed for 15 minutes, scraping down the sides and hook now and then. Do not knead to full development; the dough should stay slightly under-mixed.
2. Cover the dough and let it ferment for 4 hours, degassing it every hour by briefly turning on the mixer, then re-covering.
3. Remove the herbs from the sprigs and chop them finely.
4. After fermentation, flour the surface and release the dough from the bowl with a plastic scraper. Turn it out skin side down, flour the top, and cut it into two equal portions with a large dough scraper, flouring between cuts.
5. Gently pat each portion to release large bubbles, fold the edges to the centre to form a thick rectangle, then fold again so the smooth side faces up. Shape into a fat oval pillow.
6. Cover the shaped dough with upside-down boxes and let rest for 20 minutes.
7. Dust the bottom of a container with flour (or lightly oil it). Place the dough skin side down, cover, and proof at room temperature for 60 minutes, then refrigerate for 2 hours.
8. Preheat the oven to 480°F/250°C with the pizza stone on the bottom third for 45 minutes, until the stone is at least 250°C.
9. Turn the proofed dough onto a floured bakers couche and divide it into 6 or 8 baguettes, flouring between cuts. Keep unbaked pieces refrigerated.
10. Place 3 or 4 baguettes on the hot stone, spray water inside the oven to create steam, and bake for 10 minutes at 480°F/250°C.
11. Lower the oven to 390°F (200°C) and bake for 8 minutes more. Turn the oven off, open the door carefully to release steam, and leave the bread in for 2 minutes. Cool on a rack.
12. For the herb version, poke holes in the dough with fingertips, drizzle with olive oil and sprinkle with the chopped herbs before baking. Right after baking, add more oil and herbs, cool on a wire rack, and reheat the oven to the same temperature before baking the next batch.

Summarized from Bruno Albouze's video. Watch it for the details.