The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

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chuppy's picture
chuppy

Ciabatta

This weekend I made a Ciabatta from the Rhienharts, BBA. I followed the instructions to the "T" and to no avail I had very small holes, but a great flavor. The poolish was good and weighed in at the correct 23 oz. But a few minutes into mixing and the dough was too dry!  I added more water than the recipe called for and finally started to see a hydrated product. I'm sure the hydration was the problem.


Any Ideas what may have happened up to this point? I'm a huge fan of hearth breads and would really like to accomplish the art of making the "Italian Bread Slipper."


Thanks for ant advice you may offer.


Chuppy

ClimbHi's picture
ClimbHi

In this forum. This recipe has been discussed before and I seem to recall that the consensus was that there is an error in the formula in the book -- not enough water.


ClimbHi
Pittsburhg, PA

chuppy's picture
chuppy

ClimbHi,


That's great news. I thought I did something really wrong. One only knows how many times I've slipped up a recipe and used tsp instead of tbs or something like that.


Chuppy

PeterPiper's picture
PeterPiper

Hi Chuppy,


 


I made this ciabatta this weekend and had the same issue - great flavor but dense structure.  See here


http://psoutowood.vox.com/library/post/supa-sunday.html


I have been making the Team USA ciabatta in the BBA for a while and have had much better results from that.  See what I get for straying from a tried and true recipe!


 


-Peter

chuppy's picture
chuppy

Peter,


My family requested that I make the bba ciabatta again regardless of the tight crumb. The flavor is good, but the challenge of the ciabatta is to get the large holes, I told them!


Without the large holes in ciabatta, it's like having wine and cheese, but the cheese is velveeta! Maybe that's not a fair analogy, but my quest for ciabatta continues.


Chuppy


P.S. Great blog pics!

Paddyscake's picture
Paddyscake

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread


I'm a big fan of Peter Reinhart, but have not tried his ciabatta. This thread has had lots of positive postings. Take a look..


Betty