The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

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SylviaH's picture
SylviaH

Ciabatta

This is from Peter Reinhart' BBA book.  Ciabatta, Poolish Version.


I used 6 oz. half water and whole milk also added 1 TBsp. Olive Oil and KAAP Flour.


I mixed by hand and did stretch and folds and did my shaping different and some adjustments in temp. with my convection oven.  I think I got about the same results with crumb not being as open as bakers here have posted about on TFL.  More liquid can easily be added as the dough at this hydration was easy to work with for a ciabatta dough.  The bread was still very tasty with a nice crust and perfect for sandwiches.  If I remember correctly I got 2 nice large loaves each weighing very close to 18oz.




Sylvia


 


 

Comments

wally's picture
wally

Beautiful looking ciabattas!  I'm now working in a bakery and learning that more water can produce even lighter, more open-crumbed ciabattas.  I'd say, embrace the challenge!  Get some rice flour to use on your table/surface and to sprinkle lightly over the dough.  You'll be amazed at how really hydrated ciabatta dough can still be folded and worked easily without excessive stickiness.


Larry

SylviaH's picture
SylviaH

Thank you, Larry!  I usually make the hydration higher on my ciabattas around 80%..I think it makes a much more traditional ciabatta but just thought I'd do P.R. recipe.  If I make it again I will definately up the hydration.


I only use rice flour on my bannetons..I guess that's just a preference of mine!  Maybe bakeries use the rice flour more for better production reasons?  But for at home I enjoy using regular flour for working higher hydration doughs/ciabatta.


Sylvia 

Erzsebet Gilbert's picture
Erzsebet Gilbert

Sylvia, your ciabattas look so gorgeous!  I'm always engaged in a scary battle against spreading dough on the second rise - in spite of TFL's excellent advice, it's always an experiment - any baker's secrets?


Beautiful!
Erzsebet

SylviaH's picture
SylviaH

Hello and Thank you, Erzsebet!  I love watching videos of baking and find they can be very helpful.  I enjoy watching Vincent shaping his ciabatta's, baguettes and making bread in general on You Tube.  He is great at what he does and very intertaining to watch. 


Sylvia