Discover the blend of edamame and cheese in this Edamame Cheese Ciabatta. With the extra flavor kick from the poolish pre-ferment, this Italian-style bread is extremely moist and fluffy on the inside and crusty on the outside. It is a perfect addition to your baking repertoire.
You might also like Ube Bagel or Black Sesame Bagel.
Jump to:
What is Edamame (えだまめ, 枝豆) ?
Edamame is a popular and nutritious snack in many cultures, especially in East Asia. The term "edamame" comes from the Japanese words "eda," meaning "branch," and "mame," meaning “bean." Edamame and soybeans come from the same plant, but it is harvested before they fully ripen or harden.
What is Poolish?
Poolish is a type of pre-ferment used in bread baking. It is a simple mixture of flour, water, and a small amount of yeast that is allowed to ferment for a certain period before being incorporated into the final bread dough. The enzymes present in the flour become more active during the fermentation of poolish. This enzymatic activity helps break down complex molecules in the flour, improving the texture and crumb structure of the final bread. Adding poolish can enhance the flavor, texture, and overall quality of the bread, but it can not replace the second part of the yeast because the yeast activity in poolish is not strong enough to support the whole dough.
Ingredients in Edamame Cheese Ciabatta
- Edamame - Edamame adds a unique texture and nutty flavor to the ciabatta. I use the frozen shelled edamame here. Simply defrost it and it is ready to use. For fresh edamame pods, you can also prepare them by boiling in the water for 3-5 minutes.
- Cheese - Depending on the type of cheese you use, it can add a savory and salty element to the bread. I use shredded mozzarella cheese. If you prefer stronger and more visible cheese in your bread, try with cubbed gruyere or cheddar.
- Bread flour - The high gluten content in the bread flour provides structure and elasticity to the ciabatta dough, resulting in a chewy and airy texture.
- Water - Water is a crucial component in both poolish and bread dough. It hydrates the flour and helps activate the gluten-forming proteins. The hydration level affects the consistency of the dough and, consequently, the final texture of the bread.
- Active Yeast - Active yeast contributes to the leavening of the ciabatta, creating the characteristic airy structure. To make poolish, you need low-sugar yeast, which is suitable for recipes with lower sugar content, like country bread and baguette. Using the appropriate yeast for your recipe helps ensure proper fermentation. If you use high-sugar yeast in a low-sugar recipe, it might still work, but the performance will not be as efficient.
- Salt - Salt enhances the flavor of the ciabatta and helps regulate yeast activity. It also strengthens the gluten structure, controls fermentation, and improves the keeping qualities of the bread.
- Oil - Oil adds moisture and richness to the ciabatta, also makes it softer. A lot of ciabatta recipe does not ask for oil, so it is actually optional. I use olive oil here, you can also use avocado oil or other vegetable oil.
See recipe card for quantities.
How to make Poolish?
Activate the yeast in warm water (100–110℉).
Combine yeast water and flour to form a thick, pancake-batter-like consistency.
Cover the mixture, mark the level with a rubber band.
Let it ferment at room temperature until it grows at least 10% (about 1 hour). Place it in the fridge overnight or several more hours until the volume grows 50% - 100% more. No matter how long time you let it ferment, the final volume is the most important. In my case, it takes me around 2 hours only cause I place it at a warm place.
The surface should look bubbly and airy when it is done.
How to make Edamame Cheese Ciabatta?
Activate the yeast in warm water (100–110℉).
Put bread flour, yeast water, salt and all the poolish in the mixing bowl. Mix with the hook attachment from slow. Once everything is just combined, turn the speed on to medium to high.
Knead the dough for about 10 minutes until it becomes smooth and elastic, and add olive oil.
Keep kneading until all the oil is mixed into the dough. Transfer the dough to a greased container and cover it. Let it rest for 30 minutes.
Transfer to a floured surface. Roll the dough to a rectangle and add all the edamame and half of the cheese.
Fold it into envelop. Add the rest of the cheese.
Fold it into envelop again.
Put it back to the container. Cover and rest for 30 minutes.
Place the dough on the floured surface and divid into 4.
Shape it into a small loaf first, and roll it longer.
Roll each end of the dough in opposite directions to create the twist.
Leave the dough on the floured surface. Cover with parchment paper.
Proof for 50 minutes or until puffy. Preheat the oven at 450°F.
Transfer the proofed dough onto a baking sheet with bench scrapers.
Bake at 450°F for 17 minutes.
A Little Reminder of Timing
- After the dough is done, proof for 30 minutes.
- Transfer to a floured surface, add topping, and fold 2 times.
- Put it back to the container. Cover and rest for 30 minutes.
- Transfer to a floured surface, divid and shape.
- Cover and proof for 50 minutes.
- Transfer to baking sheet.
- Bake at 450°F for 17 minutes.
Equipment
Stand mixer is what I always use when making bread. I can't knead bread by hand after working in bakeries any more.
Bench scraper is going to help you with cutting dough and transfer ciabatta to the baking sheet.
Storage
Freezing is the best way to store these ciabattas. Freeze them for up to 4 months. Defrost overnight, spray or tap some water on the ciabatta before you refresh it in the oven . The inside will be just as fluffy as it’s fresh.
Recipe Tips
Change the environment of poolish if needed! If your poolish doesn’t grow much after you take it out of the fridge. Give it a warm water bath (around 110°F). Let it bath until it grows to your desired level.
Don’t worry about flouring too much! The dough can be quite sticky, so flour the working surface, rolling pin and your hands if you need to.
Recipe FAQ
Yes, it is possible to over-proof a poolish. If a poolish is over-proofed, the dough may collapse because the gluten structure becomes weakened. It can lead to the breakdown of this structure, resulting in a dough that is too slack and difficult to handle.
Yes, I have a stand mixer, so I didn’t need to perform coil folding. If you don’t have a stand mixer, you can achieve the same smooth and elastic dough by coil-folding, and continue with the topping step. Jessica Battilana has explained the bread folding and kneading at King Arthur Baking.
Looking for other recipes like this? Try these:
Recipe Card
Edamame Cheese Ciabatta
Equipment
Ingredients
Poolish
- 120 g bread flour
- 120 g water
- ¼ teaspoon active yeast
Main Dough
- 150 g bread flour
- 90 g water
- ¼ teaspoon active yeast
- 1 teaspoon salt
- 25 g olive oil
- 75 g cheese
- 75 g edamame shelled
Instructions
Prepare Poolish
- Mix: Activate the yeast in warm water (100–110℉), and combine with flour to form a thick, pancake-batter-like consistency.
- Proof: Let it ferment at room temperature until it grows at least 10% (about 1 hour). Place it in the fridge overnight or several more hours until the volume grows 50% - 100% more. No matter how long time you let it ferment, the final volume is the most important.
Make Ciabatta
- Prep: Activate the yeast in warm water (100–110℉).
- Mix: Put bread flour, yeast water, salt and all the poolish in the mixing bowl. Mix with the hook attachment from slow. Once everything is just combined, turn the speed on to medium to high.
- Knead: Knead the dough for about 10 minutes until it becomes smooth and elastic, and add olive oil.
- Rest: Keep kneading until all the oil is mixed into the dough. Transfer the dough to a greased container and cover it. Let it rest for 30 minutes.
- Add: Transfer to a floured surface. Roll the dough to a rectangle and add all the edamame and half of the cheese.
- Fold: Fold it into envelop. Add the rest of the cheese. Fold it into envelop again.
- Rest: Put it back to the container. Cover and rest for 30 minutes.
- Divid: Place the dough on the floured surface and divid into 4.
- Shape: Shape it into a small loaf first, and roll it longer.
- Twist: Roll each end of the dough in opposite directions to create the twist.
- Proof: Leave the dough on the floured surface. Cover with parchment paper. Proof for 50 minutes or until puffy. Preheat the oven at 450°F.
- Transfer: Transfer the proofed dough onto a baking sheet with bench scrapers.
- Bake: Bake at 450°F for 17 minutes.
Notes
- After the dough is done, proof for 30 minutes.
- Transfer to a floured surface, add topping, and fold 2 times.
- Put it back to the container. Cover and rest for 30 minutes.
- Transfer to a floured surface, divid and shape.
- Cover and proof for 50 minutes.
- Transfer to baking sheet.
- Bake at 450°F for 17 minutes.
Comments
No Comments