SFBI No-knead, Hand-mixed Ciabatta
One of the breads that we learned to make in the SFBI Specialty Breads workshop was a no-knead, hand mixed ciabatta. I've made ciabatta using other formulas but hadn't been quite happy with the flavor and oven spring. I knew using a biga or poolish was the way to add more depth to the flavor. And that the high hydration makes it virtually impossible to knead the dough by hand. So when we made the no-knead hand-mixed ciabatta, I knew I had finally found my Holy Grail of ciabattas.
A large rectangular tub is ideal for mxing and fermenting this bread. I found a perfect food grade plastic tub at The Containers Store; it's 12.5 in x 9.5 in x 6. in and has a snap on lid. Rubbermaid makes a comparable container; just not as tall. Also, the large Danish dough works great for mixing the poolish and the final dough if you don't want to get your hands all full of wet, sticky dough.
The two loaves on the left were baked together first. The larger one on the right was baked on its own.
The crumb is moist and tender with slightly chewy crust, perfect for dipping into EVO & balsamic vinger. The bread gets a nice oven spring during baking and makes an awesome panni sandwich.
I know that Jason's Quick Coccodrillo Ciabatta Bread will continue to be a favorite on TFL, but I hope you give this one a try.
Flour: 306 g (BP: 100%)
Water: 306 g (BP: 100%)
Yeast (dry instant) 0.5 g (about 1/8 tsp) (BP: 0.1%)
Total: 612.5 g (BP: 200.1%)
Pre-fermented flour %: 35%
Flour: 568 g (BP: 100%)
Water @ 80°F: 376 g (BP: 66.15%)
Yeast (dry instant): 2 g (about 1/2 tsp) (BP: 0.33%)
Extra Virgin Olive Oil: 26 g (BP: 4.62%)
Poolish: 612 g (BP:107.75%)
Salt: 17 g (BP: 3.08%)
Total: 1601 g (BP: 281.92%)
Flour: 874 g (BP: 100.00%)
Water: 682 g (BP: 78.00%)
Yeast (dry instant): 2.5 g (BP:0.25%)
EVO: 26 g (BP: 3.00%)
Salt: 17 g (BP: 2.00%)
Total: 1601.5 g (BP: 183.25%)
1. Mix all the poolish ingredients until well incorporated (DDT 70°F). Allow to ferment 12 - 14 hours at room temperature (65 - 75°F).
2. In large rectangular plastic tub, hand mix all the ingredients until well incorporated (DDT 73 - 76°C).
3. Cover and bulk ferment for 3 hours with 3 stretch and folds at approximately 45 minute intervals. For the first stretch and fold, scrape dough out of the container onto a well floured surface. The dough will still be very sticky and it may be a bit tricky to do the stretch and fold. Oil the container (I used EVO) and replace the dough in the container. The remaining two stretch and folds are done in the container.
4. At least an hour before baking the bread, preheat the oven with baking stone to 450°F.
5. Gently scrape dough onto well floured surface. Dust the top of the dough with flour and gently pat the dough into a rectangle.
6. Divide the dough into desired pieces. (I did 3 large loaves.) Gently transfer pieces to well floured couche. Cover and proof for about 30 minutes.
7. Transfer to baking stone and bake with steam for about 12 minutes. Vent and bake for about another 10 - 13 minutes until loaves are golden brown and sound hollow when thumped. Total baking time: 22 - 25 minutes.