Chabatta on a strong dough biga (J. Hamelman)

Category: Yeast bread
Chabatta on a strong dough big (J. Hamelman)

Ingredients

Biga:
premium wheat flour 200 g
water 125 g
yeast: fresh pressed / instant dry 0.4 g / 0.14 g (1/8 tsp)
Dough:
premium wheat flour 800 g
water 605 g
salt 20 g
yeast: fresh pressed / instant dry 11.6g / 3.8g (3/4 tsp)
biga 325 g (total quantity)

Cooking method

Chabatta on a strong dough big (J. Hamelman)To prepare dough biga, add flour and yeast to the water, stir until smooth. Biga should be strong and dense, but if it turns out to be so strong that it complicates the fermentation process, then add a little water. Cover the bowl with big plastic wrap and leave at 21aboutFrom 12-16 hours.
Chabatta on a strong dough big (J. Hamelman)For the finished dough, a convex surface is characteristic, which slightly begins to fall off in the center. My biga on dry instant yeast was ready in 10 hours.
Chabatta on a strong dough big (J. Hamelman)To knead the dough, mix all the ingredients for the dough in a bowl, except for the dough, until smooth. Next, add the bigu in chunks and, if necessary, adjust the hydration by adding a small amount of water or flour. To knead in a mixer, start kneading at first speed for 3 minutes, then add the biga and continue kneading at second speed for 3-4 minutes until tender. To knead with your hands, start working with a spatula, then add a biga, mix, dust the work surface with flour and continue kneading for about 5 minutes:


, then do the folding (view from 0:00 to 0:35):


and leave for 3-5 minutes to rest, then continue kneading for about 7-10 minutes more. The dough will turn out to be of a weak consistency, sticky, but when stretched, it exhibits a fairly high elasticity. Desired dough temperature 24aboutFROM.
Chabatta on a strong dough big (J. Hamelman)Cover the bowl with the dough with a foil and leave to ferment for 3 hours with two strokes - after the first hour of fermentation and again after two hours from the beginning. When working, try to prevent excess flour from getting into the dough, as an option, fold immediately in the bowl, slightly moistening your hands with water for work. In the photo: 1 - dough; 2 - the dough before the first heap, 3 - the dough before the second heap, 4 - the finished dough has more than doubled in volume.
Chabatta on a strong dough big (J. Hamelman)Dust the work surface with flour, lay out the dough by carefully turning the bowl over, remove air from too large bubbles. Prepare proofing boards that are thoroughly but not thickly floured. I arranged the dough on flaxen napkins sprinkled with flour.
Chabatta on a strong dough big (J. Hamelman)Cut the dough into 3 rectangles, place on a proofer, covered with a baking cloth and leave for about an hour and a half at 24aboutC. The final proofing of the blanks took 1 hour and 10 minutes.
Chabatta on a strong dough big (J. Hamelman)Transfer the dough to the baking sheet so that the side that touched the board is on top, for convenience, you can pick it up slightly, but after transferring to the baking sheet, there should be no wrinkles in the middle of the pieces. Put steam in the oven, put on the chabatta, turn on the steam again, and bake at 240aboutC within 34-38 minutes.
Chabatta on a strong dough big (J. Hamelman)Longer baking times are required to maintain the characteristic crispness of chabatta due to the increased hydration of the dough. If the chabatta crust browns too quickly, lower the temperature by 10-20aboutC, but try to give a full bake, because if you take the chabatta out of the oven too early, a significant amount of internal moisture in the bread will soften the crust, which will significantly impair the crispy properties of the chabatta.

The dish is designed for

3 pcs.

Tatyana1103
Corsica, I love bread on a big bag, it always turns out so perforated
Corsica
Tatyana1103, yes, the crumb is characteristic of chabatta, to illustrate the recipe, one could have chosen more ideal ones, but this version of the bread was baked on a baking sheet with steam and has different porosity, and the photo betrays reality. To obtain a larger diameter, baking on a hearth with steam is necessary, in J. Hamelman's book there are excellent illustrations of a baguette characterizing the dependence of the crumb on the baking method. It is good that the porosity of the crumb is not reflected too much in the taste of the bread, and the taste of chabatta is wonderful and very different from the taste of chabatta on a big seasoned in the cold, starting from the aroma of ready-made dough, slightly apple-fruity, to the aroma and taste of finished bread. TatyanaThanks for your interest in the recipe!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers