The Fresh Loaf

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How to make the perfect Ciabatta?

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bikaone's picture
bikaone

How to make the perfect Ciabatta?

I am really new to baking. Trying to figure it out how to make Ciabatta bread. A way bigger challenge than i ever that to be.On my fifth attempt today the dough risen up real nicely, but the bread is a way to "moist" , dense and heavy, and somehow those nice big half inch or 3/4 inch air pockets what i am seeing on pictures are missing. All i can achieve is small maybe a eight to a quarter inch size of air packets. I seen it on pictures, i purchased it, but i cant make it. I have fallowed the no kneed recipe from You Tube..so far. I have a great starter it rises real nice and high, but as soon as i take it out from the bowl and kneed it for a short time it deflates of course. The initial rise is real nice. But it never goes as bubbly after .So i place it on the peel, wait a couple of hours, it looks real nice  so goes to the oven. On the first two attempt i had a cup of water inside. On my last two attempt i did it with out the water. I that maybe the oven door preventing the moisture to evaporate. So on the 4th try i left it open just a crack...This damn bread somehow hangs on to the water!

Unfortunately it comes out moister than i would like it to be, and all those nice big holes are missing. I more have the compacted look . Left the oven door just a bit open so the moisture can escape. I used this time 3 cups of starter with an extra cup of dry flower. Put a half tea spoon of extra yeast in it. Taste is real nice, but i would like to see it more on the lighter fluffier side.The bottom of the bread got cracks on some places so i that  next time around would need just a bit more water to avoid the cracks...but the inside is a way to heavy and moist. I am using firebricks to bake it on..It is a great challenge . How do i make the bread fully? What am i missing here? I bake on 425...i seen it some place calls for 450...Thanks for any help ..Yes i have to book, looked it on YT how to make it 600 times still i am clue less at this point.

tchism's picture
tchism

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

This is the recipe I like to use. I modified it for use with my 100% starter. Ciabatta is meant to be a very wet dough. I follow the same procedures as the original recipe except I don't use a mixer. Instead I fold the dough until it has a good dough texture then let it set as the instructions indicate flipping the dough before baking. Here is my conversion.

IngredientWeight
 g
Stater453
Hydration %100.0%
  
  
Yeast0
Warm Water272.0
Oil0.0
Salt15.0
Sugar0.0
 0.0
 0.0
 0.0
Bread Flour444.0
 0.0
 0.0
Total Weight1184.0
Total Flour670.5
Total Water498.5

 

 

 

 

bikaone's picture
bikaone

The making of the bread is very confusing, even as looks quiet simple. There are so many videos and know how's recopies to fallow ,and each time is a failure so far.The no knead variety to the kneading/folding for hours, 425C , 450C and now the 500C range. And this range is a way higher i have ever seen it anywhere on the net as 425 i have used and the 500 is a major step up..This is the first recipe i seen the use of the mixer....I will try it no doubt as it is so annoying not to be able to replicate something already been done to the perfection..

bikaone's picture
bikaone

And it did ROCKED. I did Jasons bread with my kitchen aid mixer. I cant say it how well it turned out. My starter is like 8 weeks old so with that combo..And the 500C is no doubt the right temperature.Thanks for all of your reply's  ..AGAIN!