The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rise Time - Quick Ciabatta Pizza Dough

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blackberrygrl's picture
blackberrygrl

Rise Time - Quick Ciabatta Pizza Dough

I've made this recipe several times and it's always tasty and always reliable - until tonight. Maybe I didn't mix it long enough? It only took about 5 minutes to come together in the stand mixer on high speed. I put it into my usual water pitcher to triple in size and 1 1/2 hours later - still the same level.  I had it in a warm place on top of my stove the entire time. Now - 5 hours later - it's just starting to form tiny bubbles on the surface. Can I leave this out all night and use it for dinner tomorrow? Or can I park it in the fridge? Any suggestions/thoughts would be appreciated! Thanks.

mrfrost's picture
mrfrost

I never made it(don't have a mixer) but I like to look at this video of it being made:


http://www.youtube.com/watch?v=v24OBsYsR-A


Looks like your're supposed to whip and beat the daylights out of the "gloop" for quite a while for maximum developement. Looks like it should take at least 10, maybe 15 or more minutes.


So either it was not developed enough, or maybe you killed your yeast(hot water?).


Forgot the yeast?

blackberrygrl's picture
blackberrygrl

Definitely used yeast. The water was not hot. Probably didn't develop it enough. I stopped the mixer as soon as it pulled away from the sides.

mrfrost's picture
mrfrost

Looks like maybe you should just do a few stretch and folds over an hour or so, see if it rises, and bake(or refrigerate).


Can't say how that much yeast would do at room temp over night. Although if it's not rising...well I'll just have to leave it for the pros.