In this video, we're making a delicious 100% hydration ciabatta. Not only is this ciabatta super crispy and incredibly soft, it's also remarkably easy to handle thanks to the tangzhong method. With 20% of the flour being used for tangzhong (tangzhong 20), the dough of 100% hydration feels like a dough with a hydration of only around 80%.The end result is a bread dough that's a lot easier to handle and work with. Along with the tangzhong, we're using a poolish preferment as well to add complexity to the taste and texture.
Watch the video for more!
#ciabatta #tangzhong #poolish #artisanbread
Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 250 100.0%
Ingredients/Derivatives
Poolish
Bread Flour 100 40.0%
Water 100 40.0%
Inst. Yeast (1/8 tsp) 0.6 0.2%
Tangzhong
Bread Flour 50 20.0%
Boiling Water 100 40.0%
Final Dough
Bread Flour 100 40.0%
Water 50 20.0%
Salt 4.5 1.8%
Total Dough Weight 505.1
Chapters
0:00 Intro
0:36 Opening
6:45 Making The Bread
![](https://s2.save4k.ru/pic/osJPNun9IHg/maxresdefault.jpg)