Squid Ink Ciabatta
(recipe adapted & modify from Youtube)
Ingredients:
(a)
280g water
6g sugar
1 tsp instant yeast
10g squid ink
56g olive oil
400g Blue Jacket Bread Flour
(b)
7g salt
9g water
100g canned whole kernel corn
Method:
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.
