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There were two attempts to bake from one portion of dough (on Nordic):
1 - after 22 hours: kneading with a hook in Kesh, flour - nordic, ingredients according to the recipe + ascorbic acid, carefully folded during molding, cutting in butter, proofing for 40 minutes, baking without stone with steam, the result is not fotala, the crumb is porous evenly, without holes , delicious bread!
2 - after 42 hours: kneading with a K-nozzle, flour - a French thing, all the milk was replaced with water (the husband determined the taste of milk as superfluous) + ascorbic acid, buttered, proofed for 30 minutes, stretched the dough in the process of transferring to baking paper, baking with "stone" (inverted cast iron grill pan) with steam, result:
Chiabatta in the oven
To my surprise, the long proofing did not add sourness, but the rubberiness - yes.
Conclusion: take the second option as a basis, mixing only with the K-nozzle.
idol32, thanks for the recipe!

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