2nd Hands On II

Next up the bread. Ciabatta bread with sundried tomato and olive. I could say this lesson is hell-killing time. Lots of ingredients and steps needed for the cake while this bread needs darn lots of time for it to rise. We're like almost doozing off while waiting..zzzzzzzz...

Ingredients:
(SPONGE DOUGH)
- 240gm of water
- 8gm of yeast
- 225gm bread flour
- 90gm of virgin olive oil
- Herbs

1. Mix well the water, yeast, herbs and flour together
2. Then add in the olive oil. Mix it well
3. Cover the dough and rest for 40 minutes

For this bread, we used oregano and basil instead. Low or medium speed is recommended while mixing the dough. No high speed as it would make the dough super watery in the end. It can be put in the fridge overnight too. After resting it, some other ingredients and steps were add on.

Ingredients:

- 1 tbsp of fine sugar

- 1 tbsp of salt

- 120gm of bread flour

- 60gm of sundried tomato

• Stir down the sponge dough 
• add in the balance ingredients
• Mix it well to a smooth dough texture
• Put the dough on a lightly oil tray and let it rest for another 30 minutes.

• Put the sundried tomato on it and dust flour/cheese on it
• Let it proof to double the thickness

• Lastly bake it at 200degrees celsius for 30 minutes

TADAH final product! sorry about the pic being blurish. Its best to eat it freshly out from the oven, with the cheese melting in your mouth. But do one thing to take note, try to get healthier version of sundried tomatoes as some do taste salty. If you had the bread overnight, just put in the oven for about 30 seconds before enjoying it!