Wednesday, July 22, 2020

Squid Ink Ciabatta

Squid Ink Ciabatta
(recipe adapted & modify from Youtube)

280g water 
6g sugar
1 tsp instant yeast 
10g squid ink 
56g olive oil 
400g Blue Jacket Bread Flour 

7g salt 
9g water
100g canned whole kernel corn 

1. In a large bowl, mix together (a) water, sugar & yeast. Whisk using a rubber spatula till combined.

2. Mix in squid ink, olive oil & bread flour. Stir with the spatula until all of the ingredients are well combined. Then knead the dough for 2-3min until smooth. Cover the dough with plastic wrap. Rest for 30mins in room temperature. 

3. After 30mins, add in (b) water & salt. Knead the dough until smooth. Add in kernel corn. Shape the dough into a ball. Cover with plastic wrap & let rise for 30mins.

4. Remove the dough from the bowl onto a lightly floured surface. Flatten the dough to form a rectangle. Fold the right side of the rectangle towards the centre, then place the left side on top of it. Turn the dough by 90 degrees & repeat the folds. Cover with plastic wrap & let rise for 60mins.

5. Remove the dough & place it onto a lightly floured surface. Using plastic scraper, divide the dough into four rectangles & placed on a tray lined with silpat mat. Proof for 30mins.

6. Bake in a preheated oven @240C for 10mins, then 180C for another 10mins. 

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