엊그제 의 레시피를 사용해 이틀에 걸쳐 치아바타 빵을 만들어 냈다.
하루에 식빵 1.5팩도 다 먹을 정도로 빵을 사랑하는 K는 계속 부엌을 들락날락하면서 도울 거 없냐길래...
다시 시도해 볼만한 레시피:
Need:
4 cups (510 grams) white whole wheat flour
1-1/4 teaspoons (4 grams) instant yeast
1-1/4 teaspoons (10 grams) salt
1-1/2 teaspoons (10 grams) honey or sugar
2 cups + 2 tablespoons (482 grams) room temperature water, about 70ºF
1-1/2 tablespoons (21 grams) extra-virgin olive oil
[레시피 요약]
[전날 저녁]
1. In a large bowl, mix the flour, instant yeast, and salt together with your hand.
2. Mix in the honey, using your fingers to distribute it evenly throughout the flour.
3. Add the water graduallyuntil you have a thick, sticky, somewhat smooth and cohesive dough.
(Dough will be wetter than other types of bread dough.)
4. Once the dough is mixed, add the olive oil and work into the dough for several seconds, just enough to coat the dough.
5. Next, the stretch and fold technique to develop the gluten: using a hand dipped in water to keep from sticking to the dough, begin by lifting one side of the dough, stretching it upward and then folding it over towards the center.
6. Then lift the dough and flip it over so the bottom is now the top.
7. Cover the bowl loosely with a towel, and let sit for 15 or 20 minutes.
8. Repeat this stretch and fold technique every 15 or 20 minutes, for a total of four to six repetitions.
9. After the final stretch and fold, very lightly oil the bowl and turn the dough to coat it, then cover the bowl tightly with plastic wrap and refrigerate overnight.
[다음날 아침]
(다음날 아침의 레시피를 끝까지 읽고서 베이킹을 시작했어야 하는데, 처음 읽으면서 바로 하다 보니 레시피 끝부분에서는 없거나 뭔지 모르겠는 재료들이 있어 기분 나는대로 그냥 생략한 부분이 좀 있었다.)
1. Remove the dough from the refrigerator and let it sit, still covered in the bowl, for at least an hour.
2. The dough should have at least doubled its size overnight and may have large bubbles.
3. Once the dough is room temperature, gently lift it from the bowl and place it on a well-floured surface.
4. Cut the dough in half.
5. Loosely fold it into thirds by folding the bottom edge towards the middle, and then the top edge over that.
6. Do this very gently: you don't want to de-gas the dough while you shape it.
7. Turn the shaped dough over so the folded sides are facing down, and place it on a large piece of floured parchment paper.
8. Sprinkle with more flour.
9. Repeat this process with the second piece of dough.
10. Cover both pieces of shaped dough with plastic wrap and let proof for 45 minutes in a warm spot.
11. Place a large rectangular pizza stone on the middle rack in the oven. (피자스톤이 없어 그냥 metal pan을 사용함.)
12. Place a heavy cast iron skillet filled with oven-proof rocks on the bottom rack set on the lowest position in the oven, underneath the pizza stone. (Oven-proof rocks는 또 뭐야.. 생략.)
13. Preheat the oven to 500ºF.
14. Just a few minutes before the dough is finished proofing, heat about two cups of water until boiling in the microwave. Pour the water into a metal watering can with a long spout, and set aside. (생략.)
15. When the dough finishes proofing, remove the plastic wrap and gently turn the dough so that the folded side is once again facing up, and sprinkle with more flour.
16. Carefully slide a large pizza peel underneath the parchment paper with the shaped loaves, and slide onto the pizza stone in the oven. (Pizza peel 은 또 뭐야.. 생략.)
17. Take the watering can and pour the hot water over the stones in the cast iron pan to create steam, being careful not to burn yourself or splash the water on the hot oven window. (생략.)
18. Close the oven door and lower the temperature to 450ºF.
19. Bake for 20 minutes, then rotate the loaves 180º degrees, using the edges of the parchment paper to turn the loaves.
20. Remove the parchment paper from underneath the loaves. (종이를 꺼내지 않으면 꼭 타버려서 화재경보기를 울릴 것 같은 느낌.)
21. Cook for an additional 15 or 20 minutes.
22. The loaves are done when they are colored a deep golden brown and sound hollow when tapped on the bottom.
23. Transfer to a wire rack and let the loaves cool completely. (Wire rack 이 없어 메탈팬의 가장자리에 비스듬히 세워 식힘.)
(Source: themusicianwhocooks)
하루에 식빵 1.5팩도 다 먹을 정도로 빵을 사랑하는 K는 계속 부엌을 들락날락하면서 도울 거 없냐길래...
의외로 멀쩡한 겉모양이 나왔다.
열어보니 속도 멀쩡.
맛보고 K나 나나 둘 다 놀람.
보통 치아바타 빵에서 바라는 스펀지 모양의 속은 아니었지만 맛만큼은 쫄깃쫄깃.
다시 시도해 볼만한 레시피:
Need:
4 cups (510 grams) white whole wheat flour
1-1/4 teaspoons (4 grams) instant yeast
1-1/4 teaspoons (10 grams) salt
1-1/2 teaspoons (10 grams) honey or sugar
2 cups + 2 tablespoons (482 grams) room temperature water, about 70ºF
1-1/2 tablespoons (21 grams) extra-virgin olive oil
[레시피 요약]
[전날 저녁]
1. In a large bowl, mix the flour, instant yeast, and salt together with your hand.
2. Mix in the honey, using your fingers to distribute it evenly throughout the flour.
3. Add the water graduallyuntil you have a thick, sticky, somewhat smooth and cohesive dough.
(Dough will be wetter than other types of bread dough.)
4. Once the dough is mixed, add the olive oil and work into the dough for several seconds, just enough to coat the dough.
5. Next, the stretch and fold technique to develop the gluten: using a hand dipped in water to keep from sticking to the dough, begin by lifting one side of the dough, stretching it upward and then folding it over towards the center.
6. Then lift the dough and flip it over so the bottom is now the top.
7. Cover the bowl loosely with a towel, and let sit for 15 or 20 minutes.
8. Repeat this stretch and fold technique every 15 or 20 minutes, for a total of four to six repetitions.
9. After the final stretch and fold, very lightly oil the bowl and turn the dough to coat it, then cover the bowl tightly with plastic wrap and refrigerate overnight.
[다음날 아침]
(다음날 아침의 레시피를 끝까지 읽고서 베이킹을 시작했어야 하는데, 처음 읽으면서 바로 하다 보니 레시피 끝부분에서는 없거나 뭔지 모르겠는 재료들이 있어 기분 나는대로 그냥 생략한 부분이 좀 있었다.)
1. Remove the dough from the refrigerator and let it sit, still covered in the bowl, for at least an hour.
2. The dough should have at least doubled its size overnight and may have large bubbles.
3. Once the dough is room temperature, gently lift it from the bowl and place it on a well-floured surface.
4. Cut the dough in half.
5. Loosely fold it into thirds by folding the bottom edge towards the middle, and then the top edge over that.
6. Do this very gently: you don't want to de-gas the dough while you shape it.
7. Turn the shaped dough over so the folded sides are facing down, and place it on a large piece of floured parchment paper.
8. Sprinkle with more flour.
9. Repeat this process with the second piece of dough.
10. Cover both pieces of shaped dough with plastic wrap and let proof for 45 minutes in a warm spot.
11. Place a large rectangular pizza stone on the middle rack in the oven. (피자스톤이 없어 그냥 metal pan을 사용함.)
12. Place a heavy cast iron skillet filled with oven-proof rocks on the bottom rack set on the lowest position in the oven, underneath the pizza stone. (Oven-proof rocks는 또 뭐야.. 생략.)
13. Preheat the oven to 500ºF.
14. Just a few minutes before the dough is finished proofing, heat about two cups of water until boiling in the microwave. Pour the water into a metal watering can with a long spout, and set aside. (생략.)
15. When the dough finishes proofing, remove the plastic wrap and gently turn the dough so that the folded side is once again facing up, and sprinkle with more flour.
16. Carefully slide a large pizza peel underneath the parchment paper with the shaped loaves, and slide onto the pizza stone in the oven. (Pizza peel 은 또 뭐야.. 생략.)
17. Take the watering can and pour the hot water over the stones in the cast iron pan to create steam, being careful not to burn yourself or splash the water on the hot oven window. (생략.)
18. Close the oven door and lower the temperature to 450ºF.
19. Bake for 20 minutes, then rotate the loaves 180º degrees, using the edges of the parchment paper to turn the loaves.
20. Remove the parchment paper from underneath the loaves. (종이를 꺼내지 않으면 꼭 타버려서 화재경보기를 울릴 것 같은 느낌.)
21. Cook for an additional 15 or 20 minutes.
22. The loaves are done when they are colored a deep golden brown and sound hollow when tapped on the bottom.
23. Transfer to a wire rack and let the loaves cool completely. (Wire rack 이 없어 메탈팬의 가장자리에 비스듬히 세워 식힘.)
(Source: themusicianwhocooks)
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