The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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dmsnyder's picture

pain à l'ancienne

Rustic baguettes and ciabatta from Gosselin's formula (as described by Peter Reinhart)


Pain à l'Ancienne baguette crumb

I made these baguettes and ciabatta from the formula Reinhart says he got directly from Phillipe Gosselin. The version in "Bread Baker's Apprentice" is a modification.

This is a very high hydration dough (about 80%), and I made my dough with KAF's "French Style Flour," which is their T55 clone. This is a low-gluten flour, by American standards. The dough started out like a batter once the additional water was added. I mixed it in my Bosch Universal Plus for something like 15 minutes before it was smooth and shiney. It still flowed like a batter. For the next hour, I did Hamelman's folding in the bowl. It then doubled over the next 90 minutes. (This technique was improvised. I thought about chucking the whole project as a lost cause at several points, but I'm glad I didn't. I learned a lot.)

The loaves were divided and stretched onto semolina-dusted parchment. The baguettes were baked without further proofing. The Ciabatti were folded in the usual manner and allowed to rise for about 30 minutes before baking.

Note: No attempt was made to score these loaves.

The baguettes had the sweet taste and cool, silky mouth-feel of ciabatta. I count them a success. Whew!


redcatgoddess's picture

Ciabatta - Italian Slipper bread

October 13, 2008 - 1:52am -- redcatgoddess

This recipe is listed in baker's yield.  You can increase the recipe to however large you want.  I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.

This is the traditional, true artisan bread, so no mixer needed!  All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.

Liquid preferment (also called 'sponge')

67% Bread flour   480g

83% water         600 g

1% instant yeast  7 g


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