No Knead Olive Ciabatta_Dutch Oven Bread

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Bread Making
Home baking

Making No Knead bread
How to Make Olive Ciabatta
Hard-type bread
Lodge combo cooker(Dutch Oven Bread)
Home baking

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
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Total Dough Formula: total dough weight 700g, 1 Loaf Weight(after division): 300g

Poolish
B's (%): 25%, Tr (g): 78g All Purpose flour
B's (%): 5%, Tr (g): 16g Whole Wheat flour
B's (%): 30%, Tr (g): 94g Water (21℃)
B's (%): 0.032%, Tr (g): 0.1g Instant yeast

Final dough
B's (%): 58%, Tr (g): 181g Water (26℃)
B's (%): 9%, Tr (g): 28g Olive oil(extra virgin)
B's (%): 70%, Tr (g): 219g Strong flour
B's (%): 0.16%, Tr (g): 0.5g Instant yeast
B's (%): 2%, Tr (g): 6g Salt
B's (%): 25%, Tr (g): 78g Black olive
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Poolish Manufacturing
1. Put the water(21℃) and instant yeast.
After 1 minute, melt the instant yeast.
2. Add all purpose flour and whole wheat flour and mix evenly.
3. Cover the lid so that the surface does not dry out (final temperature: 24.4℃).
4. room temperature fermentation for 12 hours: finish
   Bubbles rise, bulky and denser like a sponge
   (Enough to float in the water)

This kneading process
1. Put water(26℃) in the bowl with Poolish
   Mix the Poolish and water.
2. Put the instant yeast.
3. After 1 minute, melt the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
   Mix evenly until the flour is invisible (dough temperature 25.5℃)
7. After 30 minutes of Rest(autolyze),
   First fold(folding) with black olives(topping)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After 30 minutes of Rest, the fifth fold (folding)
12. After 30 minutes of Rest, the sixth fold (folding)
13. After the sixth folding, room temperature fermentation for 50 minutes
14. Hold the dough in square shape.
15. Divide the dough into a square shape (about 300g)
16. After sprinkling flour on the canvas cloth, Put the dough
17. Second fermentation: 20 minutes fermentation at room temperature
18. During the second fermentation
    Preheat oven and lodge 10 inch combo cooker preheat
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven: 250℃)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
19. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
20. Cover the lodge 10-inch combo cooker lid.
21. Put in the oven
22. After 17 minutes baking, remove the lodge lid and continue baking for about 13 minutes
23. Remove the bread from the oven and cool
24. Tasting after completion of bread

Test results
1. Because of olive oil, the crumb and the skin is soft.
2. Olive oil (extra virgin) enters and has unique flavor.
3. There is a lot of water, black olives, so I feel more moist and sweet taste.
4. The olive Ciabatta is like a delicious bread.

* Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)