The Fresh Loaf

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Try my holy ciabatta !

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maojn's picture
maojn

Try my holy ciabatta !

This is my other version of ciabatta. A very holy version.
I find it very speical and different in texture. 

 

Poolish KA organic bread flour 33%
water 33%
SAF GOLD instant yeast (I am out of the red one) 0.1%

Main Dough
KA organic bread flour 67%
Himalaya pink salt 2%
ice water 40%
olive oli 5.8%
SAF GOLD instant yeast 0.2%

Steps:﹕
1. poolish mix until no dry flour, about 30 second, Room Temp until full of bubbles but not collapse back yet, about 6 hours
2. Refrigerated > 12 hours
3. Mix in 80% of water and flour, yeast using mixer. Add olive oil, salt and left 20% water when a ball forms. Keep kneading until the dough show very very thin membrane when doing the windowpane test, like below. The temperature of the dough should not exceed 22C at the end of mixing. So ice water was used. The dough should not show wetness on surface now.
 

4. Room Temp rise until 2.5-3 times in volume﹐ Transfer to refrigerator for > 12 hours. The 2 containers I used are like this below, I would avoid using large area, shallow containers.
http://www.webstaurantstore.com/cambro-34cw135-clear-camwear-4-deep-one-third-size-food-pan/21434CWCL.html

5. Take dough out of refrigerator, The dough is about to the top of the container. Leave it at room temperature for 5 hours

6. Now the dough is over the edge of the container and the lids are being pushed open. Pour the dough very careful not to degas it onto a well floured surface. Try to shape the dough from under it into a rectangular shape. Each container dough I divid to 6 parts (about 10cm x 10cm each). flour them well and transfer to couche.

7. Room temp 5 hours again. (My room temp is about 20C)

8. Preheat oven to 260C for over an hour to make sure the stone temp is up enough.

9. Flip the dough right before bake, I made steam using lava stones in cast iron griddle. Drop temp to 230C, turn convection bake off. Take stones/griddle out after 10 minutes, turn convection back on, and continue bake for 12 minutes.

I tried to think of as much details as possible here. question welcomed! ^^ 

Comments

Song Of The Baker's picture
Song Of The Baker

Nice bake and amazing crumb structure.  Bet these will be a pleasure to eat in the next 5 minutes, if they last that long!

John

maojn's picture
maojn

to watch and to eat! My kid grabbed one as soon as they are out of oven. Thank you!

Floydm's picture
Floydm

Great looking crumb!

maojn's picture
maojn

I really like to watch the super thin membrane!

evonlim's picture
evonlim

holy indeed, shiny, soft, evenly open crumb.. what are you gonna eat with? a bowl of hot soup?

thanks for sharing.

evon

maojn's picture
maojn

'must go' soup using my vitamix blender and that's just a super combination with this ciabatta!

Thank you!

Mebake's picture
Mebake

Yum, perfect looking ciabattas. You have great skill with dough handling.

-Khalid

maojn's picture
maojn

Actually, this is a dough with <80% hydration. Plus it's fully kneaded, not hard to handle at all. ^^

dabrownman's picture
dabrownman

have got what ciabatta is all about. Very nice in every way,

Happy baking

maojn's picture
maojn

During the practice of making these, I learned a lot of the 'touch' of dough when it's ready. Very precious experience. Thank you!

Alpana's picture
Alpana

Isn't this perfection? Superb!

maojn's picture
maojn

Now my new task is to work on sourdough version. ^^

baking's picture
baking

Have you post recipe for this bread . Thanks .

maojn's picture
maojn

I was working on homemade sausage these days so a little delay. Enjoy!

baking's picture
baking

Thanks for recipe, I will try this weekend . You make Chinese Sausage ?

maojn's picture
maojn

I made garlic flavor taiwanese sausage and Andouille sausage :)

baking's picture
baking

I recenly found your blog, very interesting ,very helpfull blog .I love it . Have you use S&F technic for this ciabatta .If you post your sausage recipe anywhere please let me know. Thanks .

maojn's picture
maojn

You mean you found my chinese blog at http://www.wretch.cc/blog/maojn7488 ?

Yes, I will let you know when I post the sausage on wretch.cc  

Thank you :)

baking's picture
baking

Thanks

yozzause's picture
yozzause

The photography is great and the bread is truely great looking, so what we would really love is to learn is your account on how you achieved this great result. You have tantalized us and we want to know more. many thanks and kind regards  Yozza

maojn's picture
maojn

I have learned a lot in my recent baguette and ciabatta making. And a lot of them actually totally overruled my previous understanding about fermentation and kneading. I feel I am in another baking school of another country now! :)

maojn's picture
maojn

I made garlic flavor taiwanese sausage and Andouille sausage :)

Skibum's picture
Skibum

Wow, beautiful crumb in your ciabatta and I plan to try using your formula and technique.  I will be very happy if I achieve a crumb half as good as yours.  Nice baking!

Brian

PS Floyd, I am really enjoying the Bread Browser.  So many fine loaves beng produced by TFLers -- AMAZING!