July 24, 2010 - 12:17pm
Rise time for a No-Knead Ciabatta
Chefs,
I making a "No Knead Ciabatta" that calls for an 18 hour rise period.
http://www.youtube.com/watch?=?v=YX_612bmvQI
It's summer here and I keep my condo fairly warm, about 78F - 80F
I notice that after 18 hours it seems to have risen and then fallen in the bowl about 1/2 an inch.
Any thoughts on how long it too long to lt it rise?
Do I want it to rise to the point that it doesn't start to fall?
or should I let it rise in the fridge for a day or 2?
Thanks,
John,
In Annapolis.
Share
John, in my opinion you want it to rise to the point that it doesn't start to fall. I would prefer the fridge, since that is a conditioned area. Just try 48 hours in the fridge and see what happens.
My mild starter just failed (after three days) because of the changing weather conditions here (getting too warm for a while).
Cheers,
Jw.
In Almere.
John,
Most ciabatta recipes I've used call for a fermentation period of somewhere between 5 - 7 hours (7 when using chilled dough to extend the fermentation period), with some stretch and folds during that time. I've watched a number of "no knead" ciabatta recipes on YouTube, but frankly, I'm not sure why they even title them that. I've never come across a "knead" ciabatta recipe. It would defeat the purpose, which is big open crumb.
That said, leaving any dough to ferment/proof at 78 - 80F for 18 hours is a recipe for disaster. It's much too long, and at those temps the yeast will likely expend the available sugars in the flour leaving you with a collapsed dough that can't be revived. You could perhaps get away with this if you were retarding your dough around 40F, but certainly not at 80F.
There are lots of recipes on this site if you do a search on "ciabatta" that will provide you with good results.
Good luck,
Larry
My favourite youtube version of Jasons quick ciabatta "That's alotta Ciabatta, start to finish!"
Takes about 4~5 hours...
It's no knead as well..in fact I don't think you can touch it ...it's very sticky :)
The reason why I look for a no knead ciabatta is that I don't have a Kitchen Aid. So either I knead it by hand or I do the long ferment method. My best batch yet has been with folding the bread in a bowl for about 20 minutes before letting it rise.
Thanks for all your help.
John,
In Annapolis
John - This makes things clearer, although letting dough sit for 18 hrs at 80 degrees is still a major no-no.
If you're mixing by hand, here is one method that yields reliable results: Add all ingredients to a bowl. Using your hand or a dough scraper, mix until the ingredients are just incorporated and then let rest for 30 minutes covered with plastic wrap. At the end of the rest period, with your left hand rotating the bowl counterclockwise, use the scraper in your right to scoop down the side of the bowl, lift, and fold over the dough on top (assuming you're right-handed). Do this for 20 -25 quick strokes. Cover the bowl again and repeat in 20 minutes and then repeat a final time after another 20 minutes.
Allow the dough to bulk ferment for 3 hours with two gentle folds at 60 minute intervals. At that point it should have sufficient strength to divide and very gently shape, allowing a final proof of about 1 1/2 hours before baking.
If you want to extend the primary fermentation you can refrigerate the dough. It will still need a couple of folds, however, during this period.
Larry
Actually I've been making no-knead ciabatta for a while now, and can let my dough sit for 18 hours or more with no ill effects. Since I switched to a naturally-leavened no-knead I find that 12 hours or less is just as good, as an extra-long room temperature ferment (67-70 degrees) increases the amount of acetic acid in the dough, making it a bit too "bitey" for my taste. But I would disagree that 18 hours will kill a ciabatta. Actually, I'll let this picture of a long-ferment ciabatta disagree for me. Here's the recipe, and don't be afraid of time, the baker's friend!
-Peter
Larry,
Thanks, I haven't dropped the big bucks for a Kitchen Aid and I'd love a good ciabetta. Just trying to find a way to get the "strength" needed in the dough without beating it for 10 minutes in the KA.
John