20200509 Saturday Day547
近期烤过最成功的恰巴塔
T55 200g
salt 4g/2%
Yeast 2g/1%
water 160g/80%
olive oil 10g/5%
1.mix everything except olive oil let it rest 30min.
kneading till the gluten buildup. It should have a strong gluten
structure. Let it rest 1 hour.
Fold dough 4-5 time till the
surface tied and tensions. Let it rest 1 hour.
Move dough to the canvas with
lot of flours.( make sure dough
wouldn't stick in canvas) Gentle
shape the dough, touch as lass as possible to maintain the air
bubbles. Let it rest 30 min.
preheat oven highest temperature 1 hour with pizza stone. (mine is 250) Put dough into oven add
half cup of boiling water and
close the oven quickly. Let it bake 35-40 min depand on colour.