蔬菜版恰巴塔

Vegetable Ciabatta

很火的免揉面包，无糖低油，外脆里软，做早餐特别合适。

Trending no-knead bread, sugar-free, low-oil, crispy outside and soft inside, perfect for breakfast.

🌿 材料

高筋麵粉 400g

冰水 320g

乾酵母 4g

鹽 4.5g

橄欖油/玉米油 15g

菠菜

小番茄

玉米粒

芝士碎

生菜

油浸小番茄

🌿 Ingredients

Bread flour 400g

Ice water 320g

Dry yeast 4g

Salt 4.5g

Olive oil / Corn oil 15g

Spinach

Cherry tomatoes

Corn kernels

Shredded cheese

Lettuce

Sun-dried tomatoes in oil

📝 製作步驟 / Instructions

1️⃣ 混合材料：水 + 酵母 + 油攪勻，倒入高筋麵粉和鹽，用刮刀拌到無乾粉就行。不用揉麵，全程不用上手，麵團非常粘是正常的。

Mix water, yeast, and oil well. Pour in bread flour and salt, then mix with a spatula until no dry flour remains. No kneading required, no hands-on contact throughout; a very sticky dough is normal.

2️⃣ 三次折疊：蓋保鮮膜靜置30分鐘，然後雙手沾水，從四周往中間拉扯折疊麵團，翻面收圓。每隔30分鐘重複一次，共折疊3次。折疊是為了強化麵筋，代替揉麵。

Cover with plastic wrap and rest for 30 minutes. Wet your hands, stretch and fold the dough from the edges to the center, then flip and shape into a ball. Repeat every 30 minutes for a total of 3 folds. Folding strengthens the gluten to replace kneading.

3️⃣ 第一次發酵：折疊完最後一次後，蓋保鮮膜常溫發酵1-1.5小時，到2倍大左右。晚上做的話可以直接放冰箱冷藏發酵一晚，風味更好。

After the final fold, cover with plastic wrap and ferment at room temperature for 1-1.5 hours until doubled in size. If making at night, ferment in the refrigerator overnight for better flavor.

4️⃣ 加入蔬菜餡料：發酵好的麵團翻到撒滿乾粉（高粉）的案板上，撒上蔬菜、芝士碎、番茄等，把麵團從四周往中間折疊包裹住餡料，再發酵30-60分鐘。

Turn the fermented dough onto a well-floured board. Sprinkle with vegetables, shredded cheese, and tomatoes. Fold the dough from the edges to the center to enclose the fillings, then ferment for another 30-60 minutes.

5️⃣ 整形：案板上撒大量麵粉防粘，把麵團輕輕拉成長方形，切成4-6條，每條隨意扭幾圈就行，很隨意不需要技術。

Dust the board generously with flour to prevent sticking. Gently stretch the dough into a rectangle and cut into 4-6 strips. Twist each strip randomly a few times; it is very casual and requires no special technique.

6️⃣ 二次發酵：30-35°C發酵30-40分鐘，發酵到輕觸表面不太回彈就好了。

Proof at 30-35°C for 30-40 minutes until the surface barely springs back when lightly touched.

7️⃣ 烘烤：烤箱提前充分預熱，220-230°C烤18-25分鐘。進爐前噴幾下水霧製造蒸汽，外皮會更脆。

Preheat the oven thoroughly. Bake at 220-230°C for 18-25 minutes. Spray water mist a few times before entering the oven to create steam for a crispier crust.

💡 溫馨提示 / Tips

必須用高筋麵粉，普通中筋做出來口感差很多，全麥粉筋性不夠也不太適合。

Bread flour must be used; all-purpose flour yields a much poorer texture, and whole wheat flour lacks sufficient gluten.

菠菜建議焯一下水再去草酸，味道更好也更安全，焯完瀝乾水分再放。

It is recommended to blanch the spinach to remove oxalic acid for better taste and safety; drain thoroughly before adding.

烤的時候烤箱底部放一盤熱水，產生蒸汽能讓外皮更脆、內部不乾硬，很多人反饋這步效果明顯。

Place a pan of hot water at the bottom of the oven during baking. The resulting steam makes the crust crispier and prevents the inside from becoming dry and hard; many report significant results from this step.

沒有烤箱也能做：空氣炸鍋185-200°C，分兩次烤，中間翻面，效果也不錯。

Can be made without an oven: Airfry at 185-200°C in two batches, flipping halfway through, which also works well.

剩餘保存：烤好放涼後冷凍保存，吃的時候用水沖一下表面再復烤，口感能恢復大半。

Storage: Freeze after cooling completely. To serve, rinse the surface lightly with water and reheat to restore most of its texture.