Hello, everyone.
Welcome to or chef by Africa, Malaysia, my name is Angelo Antoine, Executive Bakery Chef.
And today I'll be teach you how to make chia by the.
To make our cheer border, we have bread, flour, water, oil, salt and yeast.
So now it's time we begin mixing Archie about Eido.
So we're going to start first by putting our water into our mixing bowl, followed by our flour, our
salt and our yeast.
We're not adding the oil in just yet, because the percentage of the oil in comparison to the flour
is quite high, so we need to mix the dough and develop the gluten first before we can start adding
our oil inside.
So now we're going to make sense, though, four to five minutes on speed, one, then another three
to four minutes on speed two.
Until we have a smooth dough, then we'll slowly begin adding the oil inside.
So now we can go to our second speed and mix until we have a smooth dough before we add our oil.
So now that we have a smooth dough, we're going to start slowly adding the oil little at a time.
We're going to wait for the oil to absorb before we add more.
So now the dough has absorbed all the oil.
We're ready to take it out and then put it for a bulk fermentation.
So we're now going to take out Shibata, the oil, our container.
Remove the dough.
We're just going to give the DOE a nice grounding.
We're going to place in the container, we checked the temperature for we're shooting for about twenty
four to twenty six degrees.
Now we're going to place the cover on.
We're going to prove it for about forty five minutes at twenty four to twenty six degrees, then we're
going to give one folding OK, so our chief abouta has been proofing for forty five minutes now.
It's time for us to give a folding to the chief about.
So we'll come.
We put just a little flower, so doesn't stick to our board.
We're going to take it and let it come out, just fall out naturally.
Now we're going to fold it.
I don't want to be too rough on the dough.
All I want to do is fold it so I can align the glue in even the temperature and redistribute the carbon
dioxide that's being developed inside of the dome.
So now we just place it back into the container and cover, and then we'll prefer for another forty
five minutes at twenty four to twenty six degrees, then we can begin shaping our it.
So our Shibata has finished the bulk fermentation.
Now it's time for us to divide and shape.
So we're going to start first by putting a little bit of flour on top of that, Shibata, so it won't
stick to the table.
I can also put a little bit on my board and I'm just going to gently flip out the Chia Bada without
trying to roll it over or fold it again.
Now I'm going to take a little bit of flour and then just gently press.
So it's even.
And in a rectangular shape.
Next, I'm going to divide this into two portions of hundred and fifty grams each.
So now to finish the shaping for the Chia Bada, I want to keep a rectangular shape, so what I'm going
to do is just gently press out that she about I trying not to knock out too much of the carbon dioxide
that's been build up lately and gently bring it out to an even rectangle.
Once my shaping is done, I'm going to come here on my cushion and I'm going to put a generous amount
of flour.
Normally for most breads, you won't use a lot of flour onto the cushion.
But what I want for the chia butter is I'm going to prove it upside down.
What's going to happen is it's going to absorb a little bit of the flour on the top, and it's going
to give a nice wrinkling pattern to the chia batter.
A very nice, rustic look.
She above is a very rustic bread, so it doesn't have to be perfect, but we should have it look like
a nice rectangle and then get a place into the well flowered kush.
Now I'm going to cover.
And now I'm going to do the final fermentation for another one hour before I bake, so our Chia has
finished our book fermentation.
We're now ready to transfer to our tray and put into the oven.
So we're just going to use a wooden peel for transferring.
We're going to flip over.
You can see because I had all that extra flour onto the chia border.
It's going to give me a really nice, rustic cracking look on the Chia border.
So now I'm going to bake at two hundred and thirty degrees Celsius with three seconds of steam for about
15 minutes, then I'm going to open the vent to let the steam out and bake for another five to 10 minutes
until Yamada has a nice color.
And then it's ready.
So now that Shibata will go into the oven?
So our chat about it is now we're ready to come out of the oven, so we have a nice color with a nice,
rustic, crackling look, Archie about it.
Now we're just going to place them on to a wire rack for them to cool down and then we'll be ready for
serving.
Thank you for tuning in a bakery chef by Africa Malaysia.
Happy baking.