Fig and rose ciabatta bread that bounces back like a cushion

Name: Fig and rose ciabatta bread that bounces back like a cushion
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 400 g High-gluten flour; 340-360g Clear water; 4 g Dry yeast; 15 g Corn oil; 5 g white sugar; 4 g Salt; to taste Rose jam; 4 pieces Dried figs

Fig and rose ciabatta bread that bounces back like a cushion brings high-gluten flour, clear water and dry yeast together and is baked until golden and fragrant.

1 hrNewEasy Baking Roast Savory & Sweet

Instructions

1
Prepare the ingredients.
2
Add the dry yeast to clean water and stir until dissolved, then add corn oil and white sugar and mix well, and then pour in high-gluten flour and salt.
3
Mix until the moisture is completely absorbed, cover with a lid, and let it rest for 30 minutes.
4
After the dough has relaxed, wet your hands and fold the dough until it is tight, then cover it with a lid and let it rest for 30 minutes. After the second relaxation, fold the dough again until it is tight, and continue to let it rest for 30 minutes.
5
Cut the figs into small pieces and set aside.
6
Sprinkle a little flour on the cutting board, take out the rested dough, spread it out, and then place the rose jam and fig pieces on top.
7
Then fold the dough into a lump like folding a quilt.
8
Brush a layer of corn oil in the container, then place the stacked dough inside and let it ferment until it doubles in size.
9
Sprinkle flour on the cutting board and take out the fermented dough.
10
Sprinkle flour on the surface and cut into 6 pieces.
11
Shape it slightly and then place it into the baking pan.
12
Preheat the oven to 230 degrees and bake for 18 minutes.