外脆内软，无油无糖，内馅丰富，已然是国内面包店的标配面包

Welcome to subscribe to my channel:    / @happyfoodchannel   ——————————Contents of this issue———————————— Graphic version: https://mp.weixin.qq.com/s/5cmhaHMWcx... I made a twisty ciabatta today, which is actually a ciabatta twisting stick, but I think it’s cuter to put the verb in front, what do you think? You must try this bread. It is an oil-free and sugar-free dough and does not need to be kneaded. After several folds, it can be baked into a thin and crispy crust with a soft heart. It is really super fragrant and super delicious. This bread really only tastes best when made using the no-knead method. After many foldings, the gluten is stimulated and becomes stronger. The bread produced in this way will be soft and elastic. This kind of dough with a large amount of water is not suitable for kneading with a machine. Through multiple folding and fermentation, the wheat flavor can be better highlighted. It is easier to knead when kneading with a machine because of the large amount of water. Another reason is that the longer the machine kneads, the weaker the wheat aroma will be. Therefore, the traditional method is folding, and the hands rarely touch the dough, which highlights the strongest wheat aroma. It would be better if you can use French flour as the flour. If you don’t want to buy another one, it’s totally fine to use the high-gluten flour at home. High-gluten flour absorbs water better and is easier to handle. recipe: Twist ciabatta (6 pieces) 440g high-gluten flour, 8.8g salt, 1g dry yeast, 352g water Others: green leafy vegetables, diced cheese, black pepper, diced ham Bake: Place the middle layer and bake at 230 degrees for 15-20 minutes