The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

  • Pin It
earth3rd's picture
earth3rd

Ciabatta

This is my latest attempt at Ciabatta. I used this recipe:  


Jason's Quick Coccodrillo Ciabatta Bread


I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.


This is the measurments I used for 2 loaves.


233 gr. bread flour


100 gr. semolina


4.7 gr. yeast


10  gr. salt


320 gr. water


 



 



 

Comments

earth3rd's picture
earth3rd

Just to be clear... I used the Semolina version and divided recipe to make 2 loaves instead of 3. I beat the dough on a KA for 35 minutes with a dough hook on level 3, and it was just starting to come away from the bottom of the bowl. I think you should take care to make sure dough rises by 3 times as the original author advises. Put it in a well oiled container you can measure the bulk with to make sure it triples.

jowilchek's picture
jowilchek

Looks good to me, great looking crumb:)


I tried his formula a month or so ago and did not get any thing close to what you got, I "X" through the page, never to try again...now second thinking my decision, based on your pics.


And yes, the taste was "off" so maybe I'll leave that formula alone, on third thought.

earth3rd's picture
earth3rd

Try this loaf... real easy to make and tastes great. I made this one just a couple of weeks ago.


http://www.thefreshloaf.com/node/22210/ciabatta-no-knead-bread


The crumb isn't as beautiful.... but it tastes great!!