Basic Baguette & Ciabatta Recipe

Objectives: How to make Poolish, Technique of handling wet dough, Shaping & Scoring of baguette
重點：製作波利修種，處理濕麵團技巧，長棒的整形、界紋

Products: Baguette, Ciabatta
成品：長棒，意式脆皮

Procedures:
步驟:

A. For Baguette
A. 長棒

Mixing: 
Place all the ingredients in the mixing bowl. Mix in the bowl until all ingredients are incorporated. Put the dough on the table and knead until a 80% gluten network developed. The dough consistency should be wet. Desired dough temperature 27oC.
攪拌:
將所有材料置於碗中。拌至材料均勻混合。將麵團置於桌上搓揉至形成80%的筋膜。麵團偏濕。

Bulk fermentation: 
50 min folding twice
基本發酵: 
50分鐘 翻摺兩次

Dividing and shaping:
Divide the dough into 350g. Preshape oval. After 10-15 minutes, shaping into desired shape.
分割及整形:
分割麵團至350g。稍揉成棍狀S，鬆弛10-15分，再揉成理想形狀。

Final fermentation: 
25min at about 27oC
最後發酵: 
27oC 25分鐘

Baking: 
Load the bread into a 250oC oven with normal steam. Bake for 30 minutes.
烘焙:
將團送入250oC一般蒸汽量之焗爐中，焗30分鐘。

B. For Ciabatta
B. 意式脆皮

Mixing: 
Place all the ingredients in the mixing bowl. Mix in the bowl until all ingredients are incorporated. Put the dough on the table and knead until a 80% gluten network developed. Add the extra water and oil and knead again. The dough consistency should be very wet. Desired dough temperature 27oC.
攪拌:
將所有材料置於碗中。拌至材料均勻混合。將麵團置於桌上搓揉至形成80%的筋膜，再加入額外水及油。麵團非常濕。

Bulk fermentation: 
75 min folding 3 times
基本發酵:
75分鐘 翻摺三次

Dividing and shaping:
Divide the dough into 350g. Slightly elongate the dough.
分割及整形:
分割麵團至350g, 稍揉拉長。

Final fermentation: 
25min at about 27oC
最後發酵: 
27oC 25分鐘

Baking: 
Load the bread into a 250oC oven with normal steam. Bake for 30 minutes.
烘焙:
將團送入250oC一般蒸汽量之焗爐中，焗40分鐘。