ciabatta - problem with dough sticking to oiled container and flipping the fully proofed dough
This has been my third attempt at baking this ciabatta. but I kinda made mistake every single time. Its really freaky when it comes to a wet dough like this. I have 2 issues that keep coming for the last three bakes, they are:
1) After overnight Bulk Fermentation, the dough sticks to the side of an oiled lock n lock plastic container. When I invert it out, it RIPPED in half. I suppose most of the big bubble disappear with this accident. Any suggestions on over coming this problem?
2) I divided the dough on a well oiled wooden board and putting it on a floured parchment paper for second proof. When its ready for the oven, I flipped the dough its sort of sweaty, not sure if its the oil or sweat from the dough. Any suggestion on flipping the dough and prevent it from sweating?
Heres the Latest Bake
From the Second Bake
First Bake
As we can see from the pictures All of them are lack of Super big holes that gives this bread the super high crust to crumb ratio.
Comments
After some struggle it looks pretty good.
As for removing from the tub. sprinkle liberally with flour and use a dough scraper to release it from the sides of the tub. Turn it out on a well floured surface. Dust the top with some more flour. Divide into your "loaves" If your not using a proofing cloth I'd just let them do final proof on the bed of flour. Then when its time give them a gentle flip over. When I do this on a couche it is floured quite liberraly and I almost roll the dough over right side up then pick up and stretch while bringing to the pan retaining as much air as possible. I think your struggle was the need for more flour.
Hope this helps
Josh
Thanks Josh,
This week when I prepared for my focaccia I did exactly as your said. It comes out quite nicely, only a few here and there heartbreaking tear. But I can definitely live with that.
Happy Baking
CC
removal of dough from container. Take a silicone spatula and gently push the dough away from the sides of the tub. Now start to invert it slowly and gently push (or, rather, pluck) the dough away from the bottom of the container starting from either side. Continue doing this until the container is inverted. The dough will just flop onto the surface. Make it's well floured.
Using this method you will retain most of the gasses in the dough. I have heard many bakers recommending a similar procedure, but using well floured hands instead of a spatula. Whatever works for you :)
Thanks Mister
I have used a combination of your advice and josh. Silicone spatula with flour works like a champ. Only the four corners are sticking. but i cant invert the container, they are more like pour our of the container. I should find a week with a friend taking pic of me pouring the dough. Maybe then you can advice what i did wrong.
Thank you so much for your advice.
if the dough is really wet, just make sure the surface you pour onto is very well floured.
some amout of Whole Grain Ciabatta that looks really great if you ask me. Can'l help but want some of ths bread!
Happy baking