The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

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donk12's picture

Ciabatta Help

September 24, 2008 - 6:16pm -- donk12

  I've tried 3 or 4 different recipes for ciabatta and all have basically the same ingredients, but for some reason I come up with the same result. Soft crust and a dense center. Everything goes fine during the mixing process, which comes out with this sticky dough, but my final product just doesn't come out right. Where am I going wrong? What do I have to do to get that crispy, rustic crust and center full of limitless air pockets

donk12's picture
donk12

I've tried 3 or 4 different recipes for ciabatta and all have basically the same ingredients, but for some reason I come up with the same result. Soft crust and a dense center. Everything goes fine during the mixing process, which I come out with this sticky dough, but my final product just doesn't come out right. Where am I going wrong? What do I have to do to get that crispy, rustic crust and center full of limitless air pockets.

Pablo's picture
Pablo

Hi,

I've newly discovered the concept of "crumb". I hope to be able to reliably create open crumb artisan breads (I think that's the right terminology). I'm at the beginning of this process. My current goal is to decide on a flour. I have two contenders, I prefer organically grown. I live in the Okanagan Valley in British Columbia. Seeing as Canada is a big wheat producer I want to find a Canadian flour. (I'm a US ex-pat, so I'm ridiculously attached to this country)

I wanted to get this blog started and introduce my quest. I'm really happy to have stumbled across this site.

My name is Paul, by the way, but there's already a Paul here. Being something of a Mexican groupie from California I chose the Spanish version of Paul, which is "Pablo", for my username. FYI.

Paul

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