Ciabatta with bean dregs

Recipe Recommendations

• high-gluten flour 400 g
• mineral water appropriate amount
• bean dregs 300 g
• salt 15 g

• original
• baking
• a day
• simple

Steps for Ciabatta with bean dregs

1

12-day-old yeast. It has been activated three times. When the volume grows and there are many bubbles, it is the time to be active.

2

Take 200g of natural yeast, flour and soda water, and stir with a cooking machine at high speed for 10 minutes. Then add salt and stir at high speed for another 3 minutes.

3

Looking at the shape of the dough at this time, it sticks to the mixing head in a slight way.

4

Remove the basin and spray with olive oil. Pour the dough into the basin. The dough is very soft.

5

Cover with a damp cloth and place in a warm place to ferment until the volume doubles. Shake the basin slightly, and the shape of the surface will be like a very soft sucking jelly.

6

Sprinkle more flour on the workbench.

7

Pour the dough onto the flour. Also sprinkle flour on your hands and gather the dough toward the center with your fingertips. Also sprinkle enough flour on the surface. Cover with a plastic bag and relax for 45 minutes.

8

The dough has grown again after 45 minutes. Preheat oven to maximum temperature. Quickly use two dough shovels to invert the dough onto a baking sheet covered with baking paper. Spray water in the oven, push in the dough, and add a small plate of water together. 220 degrees for 25-30 minutes.

Ciabatta with bean dregs Make Tips

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