The Fresh Loaf

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Ciabatta photos and a followup question

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venkitac's picture
venkitac

Ciabatta photos and a followup question

CiabattaCiabatta


Ciabatta Photos - 1 pound loaf (well, about 500g).


 


I had asked earlier about how to get the proofed loaf onto the stone without messing things up, and parchment paper was suggested by many, which is exactly what I did above. Parchment seems to brown and start producing smoke and whatnot at about 475 degrees, and I had to remove it 5 minutes into the baking cycle. For the above Ciabatta, I started at 475 and then lowered it to 425 after 10 mins. Perhaps silplat is the next thing I should try. I would like to get my semolina+wood peel technique better, but I'm almost certain I'll make a complete mess out of it:)


 

flournwater's picture
flournwater

Nothing ventured, nothing gained.  Just work on the semolina + wooden peel technique.  You may have a failure, perhaps a couple of failures, but you'll soon get the feel of it.  My parchment paper, like yours, often burns fairly badly.  I suspect that's because the stuff I'm using has some silicone or other additives but it doesn't affect the bread flavor and it doesn't catch fire so I don't worry about it.


Your Ciabatta looks great.  If it ain't broke, don't fix it.


Congratulations.

venkitac's picture
venkitac

Thanks! Are there any good vidoes you're aware of on the steps from proofing to scoring to getting the loaf on a peel and into the oven? I really should get better at this..

flournwater's picture
flournwater

There are some video's on the Net that address scoring and loading the oven, but I'd recommend purchasing a well written book on the subject of bread.  It will be something you can go to routinely and you'll find it a great asset.


I don't have a lot of bread baking books, but the favorite in my library is Peter Reinhart's "The Bread Baker's Apprentice".  You won't even find a recipe in the first hundred pages; just general on "how to" guidance.  When you do get to the recipes, you'll find they work well  -  success = encouragement.


The book is currenty on sale at a good price on Amazon.com

LindyD's picture
LindyD

I've not heard of parchment smoking before - turning brown is natural, but producing smoke?   The sheets I use (from Gordon Food Services) have no such issues at 500F.


What brand are you using?  

venkitac's picture
venkitac

I got it from whole foods, it's the store brand.

dmsnyder's picture
dmsnyder

Hi, venktac.


I use the same brand and have never had it smoke. I typically pre-heat the oven to 500F and put the parchment (with bread) on a stone.


I'd return the paper. Maybe you got a bad batch. (???)


BTW, great ciabatta!


David

bakermomof4's picture
bakermomof4

I also use the sheets - its a package of 100 - that are large so I cut them in half (for baguettes) or fourths (for boules) for less than $4 from Smart n Final. I have never had them smoke and always start my oven at 485-500 degrees. I usually take the parchment out when I take the pan of steaming water. Are you sure that yours is marked parchment or is it wax paper, because that does smoke.

venkitac's picture
venkitac

 


Thanks!


It's definitely parchment. Maybe I was confused, between the parchment turning brown - which it certainly does - and the steam in the oven and thought it was smoke, that's probably what happened then...


 

SylviaH's picture
SylviaH

Great looking bread and your Large photos are so lovely and clear..nice shots!


Sylvia

venkitac's picture
venkitac

Thanks!

TeaIV's picture
TeaIV

could it maybe be the oven? I'm in an apartment in which the oven is really bad, and sometimes it will produce smoke for no reason (even with nothing in it).


 


I use parchment paper, and then use a cutting board as you would a peel. seems to work ok.


 


TeaIV