CeciC's blog

This has been my third attempt at baking this ciabatta. but I kinda made mistake every single time. Its really freaky when it comes to a wet dough like this. I have 2 issues that keep coming for the last three bakes, they are:

1) After overnight Bulk Fermentation, the dough sticks to the side of an oiled lock n lock plastic container. When I invert it out, it RIPPED in half. I suppose most of the big bubble disappear with this accident. Any suggestions on over coming this problem?

2) I divided the dough on a well oiled wooden board and putting it on a floured parchment paper for second proof. When its ready for the oven, I flipped the dough its sort of sweaty, not sure if its the oil or sweat from the dough. Any suggestion on flipping the dough and prevent it from sweating? 

Heres the Latest Bake 

From the Second Bake First Bake

As we can see from the pictures All of them are lack of Super big holes that gives this bread the super high crust to crumb ratio. 

My planned bake was

1) Sourdough Ciabatta from TxFarmer Formula which I wanna try to improve the crumb. (Now I think I have issue with an ungreased container, when I flip my dough out after bulk fermentation it sticks. Will remember to grease all my containers next time before it hits the fridge. 

This morning I have it toasted spread with Foie Gras Pate served with Tomato (Unfortunately forgot to take a pic of my sandwich)

2) Wheat Rye 20 from Tartine No3 with Mxed Seeds, which didnt turn out very well as it spread before it hits the oven (crumb shot n details is written in my other post)  

This is served as toast with Flax oil and cottage cheese spread

3) Pain Au Levain (corn Flour) adopted from BREAD This is a salvage bake just in case my second bake is used to feed my bin. The formula I used is below

The last one is still un-cut sitting at home waiting. Will update this with a crumb shot tonight. 

Since high extraction wheat flour isnt available, I have used sifted wholemeal flour instead. It supposes to be a overnight retardation, but it ended up in the fridge for 16+ hours. When it came out of the fridge it looked like fully proof. But I slash it anyway. It didnt give me a sky rocket oven spring. But its crumb is still acceptable but not as open as I have hoped. 

This is my first attempt at ciabatta. Handling a wet dough like this is pretty disastrous when I wrongly deviate from the instruction. As I thought if I would eventually move the dough on to parchment paper, I dumped the  dough onto parchment paper right after bulk fermentation. This turns out to be a disaster, it stuck to the paper, I couldnt shape it nor moved it. Next time Im gonna oil the paper or shape it on bench. 

Even though it is far from perfect, but it still taste really good. Very moist n light with crispy crust. I would definitely return to this next week.

Lately I have been seeing many post on Tangzhong in softening the crumb n giving it a better spring. I decided to have a go my self. I have slightly modified the formulae from our TFLer Janet. 

First I refreshed my starter and built the YW levain the night before I planned to bake. I then combine the starter, YW levain and Built 3 into a levain for this dough.

In the morning I pre-soaked the wholewheat flour with a pinch of salt n sit for 12 hours while im at work.

Mixed the levain, soaker, and all of the add-ins to form a dough. Let it rest for 30 mins.

During the 5 hours fermentation I did 6 S&F, as the gluten in WW flour isnt very strong.

A Pic when its shaped n ready for basket n loaf pan

8 Hours Retardation and 2.5 hours warming up on the bench. 

Looks like its ready for the oven. When I put it in the dutch oven i dropped it so part of the loaf is squashed. 

I baked it at 240 covered for 25min uncovered for 25min.

Crumb shot from the boule and loaf

Crumb is soft with strong taste of Sesame n a hint of sweetness from honey. this makes a really good healthy sandwich bread. Next time Im gonna cut down on water and do more intensive kneading to see if the crumb can be shredibly soft 

After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman -  multi-flour miche to create this beautiful monster.

Before Second Proof

Second proof completed

My pot was a little squashie for my miche. part of it was compressed a bit during the bake.

When it fresh from the oven

Crumb Shot take on the third day, its still moist and soft. It definitely has a very good keeping quality. Im gonna bake it a little longer next time, I think I didnt bake it thorough completely in the oven. It kind of cook itself thu.

This is based on Teketeke Formula

But I sub Water instead of Milk and used Pincer Mixing method instead of Slap n Fold the dough.

Bulk fermentation only last for 1 hour with one S&F. Then I divided it into 4 little muffins and one loaf pan. 

Crumb Shot when cut with knife I

This is nice and chewy and the texture is quite different from using baking soda. Next time im gonna do a English Muffins in 3 different way so I can get a better pic of their difference.

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I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by

1) sub YW levain with Pete Fermente

2) pre-ferments hydration increased to 75%. 

3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content. 

Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour. 

I baked it in a dutch oven covered 20min and uncovered for 25mins. 

The dough was on the stiff side, Next time another 100g of water should be added. 

Crumb shot:

This post has been submitted to http://www.wildyeastblog.com/category/yeastspotting

After last week success, I followed a similar formulae and maintained a similar dough temp. Since this is more of a impulse bake, I first taste my refrigerated starter, but i find it a bit too sour, so I built the levain once @ 1:2:2 which gives me a milder tone. 

I mixed starter, flour, water thoroughly and let stand for 60mins. Using Pincer method to incorporate salt and develop gluten. 

S&F it 3 times at 30mins interval. 

When it has completed the bulk fermentation. 

Shape it n put it into proofing basket, seam side up. 

After 12 Hours Retard, it looks like 80% proof to me, so I bake it cold. But I guess I can give it an hour room temp proof before it goes into the DO.

It sprang beautifully and gives a fairly nice open crumb

Since I cant find any >14% high gluten flour in the market, I substituted it with 520g bread flour plus 50G of VWG

Levain Build 1

- 235G Starter

- 40G   >14% high gluten flour

Let it ferment at room temp for 4 hours

Build 2

- All of build 1

- 80G >14% high gluten flour

- 45G Water

Cover n ferment overnight

Final Dough

- 450G >14% high gluten flour

- 120G WW flour

- All levain

- 12G Salt

- 14G Malt Powder

-  14G Milk Powder

- 14G Sugar

- 2G Yeast

1) Mix the final dough, autolyse for 60mins

2) this is a fairly dry dough, make sure you resist the temptation of adding more water. Knead until the dough is extensible with some strength but not fully developed)

3)  Divide it into 12 equal pieces and pre-shape it into a round roll

4) let rest for 15minutes

5) Do the final shaping, I poke a hole thu the middle and spin it between my hands.

6) put it on a greased parchment  paper for 1 - 2 hours second proof. This can be tested by a floating test.

7) Once its ready, bring 1.9L water with 2 tsp of Baking soda and 2TBP of malt to boil. 

8) Cooked the bagel for a minute on each side. 

9) lightly pat dry the surface (not completely thou) and rolled it with sesame seeds mixture.

10) lay it on baking sheet, bake at 200C till golden brown (around 20minutes)

 This post has been submitted to YeastSpotting http://www.wildyeastblog.com/