Ciabatta ~ 拖鞋面包是意大利的代表面包之一，
以其形如拖鞋而得名。
往伦敦走了一趟， 有机会尝到道地的拖鞋面包，
而且是内夹丰富的馅料，再稍微烧烤成香喷喷的帕尼尼(Panini),
回来后，依然回味无穷，
所以今天先烤个道地的拖鞋面包，
赶明早来个意式三明治(Panini)，
安抚一下自己，再好好的于大家分享我两个星期的伦敦游记。
地道的拖鞋面包以长时间的液体发酵法制作而成，
面包组织有着大小不一的光泽孔洞，
外脆内软口感微酸越嚼越香，尤其适合蘸橄榄油食用。
巧巴达拖鞋面包
食谱参考 ：
Allie's Private Paradise
*液种材料：
高筋面粉100g
水100g
即溶干酵母0.5g
液种做法：
~ 所有材料拌勻至沒粉粒即可，盖上后置室温发酵約5小时。(表面冒起大量气泡即可)
拖鞋面包材料：
高筋面粉150g
全麦面粉150g
即溶干酵母1.5g
*液种全部，
盐4g，
冰水210g，
橄榄油10g
做法：
1) 所有材料(除橄欖油外)放入面团搅拌机中，液体留起50g，搅拌约10分钟后，把剩余的液体分3次加入， 每次加入后，攪打至面团完全吸收液体才加另一次。
2) 加入橄欖油，继续攪打至面团光滑富弹性。
3) 面团放入保鮮盒中蓋好(盒底抹少許油)，发酵30分钟后第一次翻面。
手沾上少许油，把面团对中心二折，盖好继续发酵30分钟。
4) 第二次翻面，同样把面团对中心二折，盖上发酵20分钟。
5) 枱面撒少许面粉防黏，取出面团，轻轻把面团拉成长方形。
6) 分割4份排放烤盘上，最后发酵40分钟。
7) 放入预热烤箱230 ‘C，烤约25分钟或呈金黄色即可。
温馨分享：
~ 这是一款含水量很高，面团又沾手的面包，所以最好借用面团搅拌机来操作。
面团放入保鮮盒中蓋好(盒底抹少許油)，发酵30分钟后第一次翻面。
手沾上少许油，把面团对中心二折，盖好继续发酵30分钟。
In a greased container, put in the dough, rest for 30 minutes. Grease your finger tips and fold the dough 2 folds toward the center，cover again continuous to rest for another 30 minutes.
Ciabatta Bread
Recipe adapted from ： Allie's Private Paradise
*Starter dough：
100g bread flour
100g water
0.5g instant yeast
Method:
~ Mix all ingredients well and cover it. Rest at room temperature for about 5 hours or until the surface starts to form bubbles.
Ciabatta Bread Ingredients：
150g bread flour
150g wholemeal flour
1.5g instant yeast
*All of the starter dough，
4g salt
210g ice water
10g olive oil
Method：
1. Put all ingredients except olive oil into the dough kneading machine. Retain 50g ice water for later use. After 10 minutes of kneading, add in the retained ice water in 3 portions.
2. Add in the olive oil and continue to knead until the dough becomes smooth and pliable.
3. In a greased container, put in the dough and allow it rest for 30 minutes. Grease your finger tips and fold the dough twice towards the centre, cover again and allow to rest for another 30 minutes.
4. Fold the dough a second time by repeating step no.3. Cover and rest for another 20 minutes.
5. Scatter some bread flour on the worktop, place the dough on it and gently pull the dough into a rectangle shape.
6. Cut the dough into 4 equal portions, place on the greased baking tray and allow a final resting of 40 minutes.
7. Bake with a preheated oven at 230°C for about 25 minutes or until it turns to a golden brown colour.
Tips：
~ Ciabatta bread is retains water very well and has a very sticky dough. It is advisable to use a dough kneading machine to make the job easier.
外脆内软口感微酸越嚼越香哦。。。。。。
记得明早我于你有约吃帕尼尼哦， 明天见！
@@@@@@ Enjoy ! @@@@@@
