The Fresh Loaf

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Wild Yeast Ciabatta

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SylviaH's picture
SylviaH

Wild Yeast Ciabatta

This is my first attempt at a Ciabatta bread.  The motherdough was aged 3 days under refrigeration before using.  The recipe came from NWSD site  I followed recipe up to the shaping!  I changed it to one I thought simpler and just as effective!  It must have tasted ok as my husband ate nearly half the loaf before I could get some photos...it was still slightly warm when sliced : (   the crumb had a nice creamy taste



I added some extra hydration to the dough.



Sliced it into 4 pieces...I also had cut the original recipe in half!



The front two were dimpled before baking and the back two were not dimpled! 



Crumb and crust!


Sylvia


 


 

Comments

ehanner's picture
ehanner

Those turned out beautiful Sylvia. The crumb is perfect. Are you showing that the dimpled loaves had a better rise? What kind of flour did you use with this mix? The crumb color looks very creamy.


Eric

SylviaH's picture
SylviaH

Thank you Eric, the loaves that were dimpled in the front of the photo...are flatter...since the loaves are shaped rather flat and already nicely shaped during the cutting... I only did the dimple for a little experiment...I prefer to shape the loaves by just dumping out the dough....sprinkle a little flour on top and pulling lightly on it to roughly shape it into a rectangle.  Then I lift one side and fold onto the otherside....then I slice all along the side the width of the bread I want...pulling it over onto a well floured area and slice off each loaf.... flour the cut edges!  Set  on parchment and proof.  By doing it this way I only had to use enough flour to keep it from sticking to the board...this way you only use your hands to touch the dough with the one fold and placing it onto the parchment...then you can gently pull or stretch the dough into what ever shape you want or just leave it the way you sliced it off.


I used KA Bread flour and  I think the nice faint creamy taste and color comes from using a little canned milk in the formula.


Sylvia   

Wisecarver's picture
Wisecarver (not verified)

...Very nice.
btw, have you tried using bakers string to score very wet loaves?
Just wet the string and place it slightly into the dough.

SylviaH's picture
SylviaH

Thank you WC... Ciabatta loaves are not usually scored some loaves are gently dimpled ... I rather just dimple my foccacia!  But I use dental floss a lot to slice my cinnamon rolls.  Never tried the string for slicing other wet doughs!


Sylvia

MommaT's picture
MommaT

Hi,


Pardon my ignorance, but what does NWSD stand for?  (Northwest Sourdough?)  And which recipe?  I'd love a link to the recipe, since they look so mouthwatering!


Thanks for sharing...


MommaT


 

SylviaH's picture
SylviaH

Hello MommaT,


Yes it is http://www.northwestsourdough.com/ It is listed under the sourdough ciabatta 'special recipes' and I don't think Im allowed to copy the recipe...I have enjoyed a lot of her very nice recipes!  Thank you MT.


Sylvia 

sara lee's picture
sara lee

Hi Sylvia ,


Your ciabatta bread looks perfect and fantastic, ciabatta is one of my favorite breads. Thank you for sharing with us,


Sara

SylviaH's picture
SylviaH

Your welcome and thank you Sara, it's also one of my very favorite breads!  I plan on trying some different recipes...probably a poolish version will be my next to try!


Sylvia

ryeaskrye's picture
ryeaskrye

Crust and crumb both look delicious. The difference in the vertical rise is interesting...in the future, will you dimple or not?


I'm now going to have to add this to my list to make. Since you have access to NWSD's special recipes, I'm curious as to whether you have baked either the Pane Teresa or the Pane Pearl?


Relatives, friends and neighbors are close to unanimous in rating the Pane Pearl as their favorite. It is definitely in my top 3.

SylviaH's picture
SylviaH

Thanks ryeaskrye,  I won't dimple :) .... even though there might be a slight spilt in the crust...that's ok with me!  I often admire the photo of the Pane Teresa!  It looks very good...I haven't baked either one...though Im sure they are delicious!


Sylvia

mountaindog's picture
mountaindog

I can taste them just by the photo...and I'd love to make a sourdough version of a ciabatta, I'll have to try NWSD's recipe, she has so many great ones there. Did you bake these in your pizza oven? I just noted that you have one in the oven post - I am envious! I'd love to have a brick oven but the budget dictates I will need instead to try to make a Kiko Denzer mud oven instead like Susan did on her wild yeast blog.

SylviaH's picture
SylviaH

Thanks MD...I've been totally ignoring my WFoven lately : (  I quess I've just got the winter blahs!!  Ciabatta would bake great in the oven...it's almost the same as the pizza dough...just a little more hydrated!  Not many people on this site have WFovens as so I kinda feel maybe they are not to interested in breads baked in this type of oven!  There's certainly a wide variety of WFovens!


Sylvia  

chahira daoud's picture
chahira daoud

wooooooooooooow


your ciabatta looks fantastic.. those are really perfect Sylviah..


Chahira

SylviaH's picture
SylviaH

Hello and thank you Chahira...I really like your new Avatar 'picture'.


Sylvia