The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


breadbakingbassplayer's picture

Hey All,

Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...



Ciabatta Recipe:

80% Whole Wheat Bread Recipe:


80% WW Flour (1014g)

20% Bread Flour (254g)

85% Water (1078g)

2.2% Kosher salt (30g)

8% Firm Sourdough Starter (60% Hydration) (100g)

1 1/8 tsp Active Dry Yeast

Makes 2500g dough.


7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

8:05pm – Knead dough using French fold method 8x, cover, rest.  (Do not use extra flour.  Use lightly wet hands)

8:35pm - Turn dough in bin, cover.

9:05pm - Turn dough in bin, cover.

9:35pm - Turn dough in bin, cover.

10:15pm – Divide into 4, preshape.

10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 20 minutes.  Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours or overnight before cutting and eating...



occidental's picture

Today I made Ciabatta Rolls from the formula found in "Local Breads".  This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with.  Instead of loaves I stretched the dough out and used a pizza cutter to make rolls. 


I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.


Pop them in the oven and in a few minutes you have great rolls.


Sorry, no crumb shots, these are for a potluck tomorrow.  They are really light though so I'm pretty sure the crumb is as you would expect, open and chewy.


veganthyme's picture

Hello! I am new. I love this site! So many brilliant bread tips! In the few weeks I have lurked (my first encounter was in looking for a Kaiser Roll recipe)--I found Floyd's, made and loved it! I stuck around a bit longer in search of something else: pizza dough. Found Floyd's post on that, too. Loved it. Purchased the Bread Baker's Apprentice last week. I just made Peter Reinhart's Ciabatta yesterday. I know I am behind the curve on that one--the book having been published a while ago--but new to me! There was flour everywhere! But the crust, from the look of it and from what I've seen so far, seems to have baked up perfectly. My house smelled so good while it baked. I'm no professional baker by any stretch, but can honestly say, it was some of the finest bread I've ever had. I also have: The Bread Bible by Beth Hensperger and Healthy Bread in Five Minutes A Day (made roasted garlic potato bread from it) very good. I'm having trouble getting a photo to load to accompany this post. Sorry! But I have ciabatta pics on my blog!

bobkay1022's picture

Ciabatta Bread

January 18, 2010 - 6:14am -- bobkay1022

Good Morning,

   Having had good luck with Jasons Ciabatta I wanted to go one step further.  I tried Peter Reinhart Pooklish version on Page 136. I used a scale for every thing. My poolish was 3 days old and looked perfect.

After mixing as instructed every thing exxcept the poolish I then added my poolish. From the start i could see I was in deep what ever. It was so dry. I added about 4 more  ounces of water and it was still very dry. 

Bixmeister's picture

First Ciabattas 2010 on Kamado Smoker

January 3, 2010 - 11:13am -- Bixmeister

I just baked my first breads for 2010.   I hope all on the forum had a great year and holiday season.

Rather than labor through uploading etc.  I thought I would post a link to a forum that I just posted to.

Here is a link to my baking effort.



Arbyg's picture


I had the urge to bake a little Ciabatta for Christmas so here are the results.  First batch in years so it needs some improvement.


62%hydration Biga



1/2tsp inst. yeast

Flour KA 200g

biga 600g

Mix with hook until window pane fold once after 1hour, proof until double, bake 420 for30-35min

La masa's picture
La masa

I thought these ciabattas would make a nice first entry for my brand new blog .

  • 200 gr of  a 100% hydration whole rye poolish (sourdough, of course)
  • 500 gr bread flour (with a pretty high gluten content)
  • 380 gr water
  • 9 gr salt

3 hour bulk fermentation, retarded overnight in the fridge, 1 hour out of the fridge, shape (kind of) and 2 hour proof.

25 minutes in a very hot oven, 10 more with the oven turned off.




It's a great bread for the kind of sandwiches we like in Spain. I'm sure you have seen that chorizo in the background :-)


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