The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my bread is too fluffy and light

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richawatt's picture
richawatt

my bread is too fluffy and light

the last two times I made ciabatta, it came out really pillow like.  it just felt way too light...weight wise.  I used a 75 percent hydration and formed it into boules.  then let it proof for about an hour and baked it.  When it comes out it is nice and brown, but the crust is really thin.  I get a good hole structure but when I cut it or toutch it, it seems really springy.  I used gold medal harvest blend for it, should I use a higher protine flour?  do you think thats the problem? 

MissyErin's picture
MissyErin

Hi Rich,

I'm definitely no ciabatta expert, but if you're able to form the dough into boules at any stage of the process then it doesn't seem hydrated enough.  I thought that ciabattas were truly a freeform dough - out of necessity due to the high hydration and therefore the inability to make a shape out of it.  Maybe try upping the hydration to 80 or 82%?

Good luck! 

Melissa in Atlanta

HogieWan's picture
HogieWan

how long are you baking?  what temp?

richawatt's picture
richawatt

475 for about 15-20 minutes

 

HogieWan's picture
HogieWan

baking a little longer will give you a harder/thicker crust