I've been playing around with the no-knead ciabatta recipe for a while, and am finding a major problem: my ciabatta comes out with one giant air pocket. Last night I made three loaves all from the same 100% hydration recipe. With the first I stirred the 18-hour proofed batter then poured out one loaf and put it right in the oven. Here's how that one came out.
So I tried making some ciabatta bread from Peter Reinhart's The Breadmaker's Apprentice. I had to change a few things but am unsure if these were things that ultimately affected the browning. Considering it was my first artisan bread that I've tried, it tasted pretty good. Listed below are some of the deviations I made:
1. Used active dry yeast instead
2. Did not have a vegetable oil spray on hand, so I used Pam to coat
3. Had to use the bottom of a large jelly roll pan to cook the bread on instead of a stone
I'm so glad to have found such an informative, vibrant and very much alive forum like this.
I'm a student from Adelaide, South Australia and i love to cook in my spare time. Recently, being a typical student living on a typical student income, i have decided to start baking my own bread. This is for two reasons, 1. because it's loads cheaper than buying it. and 2. I love the beautiful taste and texture of proper bread that is worthy of decent toppings and that just tastes good on its own.
I making a "No Knead Ciabatta" that calls for an 18 hour rise period.
It's summer here and I keep my condo fairly warm, about 78F - 80F
I notice that after 18 hours it seems to have risen and then fallen in the bowl about 1/2 an inch.
Any thoughts on how long it too long to lt it rise?
Do I want it to rise to the point that it doesn't start to fall?
or should I let it rise in the fridge for a day or 2?
I posted over in the Artisan Bread discussion, and people asked that I post photos. This seems to be the place for that.
These are photos of breads that I've made as well as a couple of photos of the results of a course I took from Carl Shavitz (namely Grissini and Bagels). Enjoy (I certainly enjoyed eating them)...
3 Challah Buns