The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1/22/10 - Ciabatta and Country Miche

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breadbakingbassplayer's picture
breadbakingbass...

1/22/10 - Ciabatta and Country Miche

Hey All,


Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake.  I'll post recipes if requested...


Enjoy!


Tim






Ciabatta Recipe:


Ingredients:


60% AP Flour (674g)


35% Bread Flour (674g)


3% WW Flour (34g)


2% Rye Flour (22g)


75% Water (842g)


2.2% Kosher salt (24g)


10% Firm Sourdough Starter (60% Hydration) (112g)


1/2 tsp Active Dry Yeast



Makes 2100g dough.



Directions:



Night 1:


11:10pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.



11:40pm - Turn dough in bin, cover.  (Do not use extra flour.  Use lightly wet hands)



12:10am - Turn dough in bin, cover.



12:40am - Turn dough in bin, cover.


1:10am - Turn dough in bin, cover /refrigerate overnight (40F)



Morning 2:


6:45am - Remove from fridge, turn out on to floured surface, divide into 4 and stretch out to approx 15”-16”, proof on to well floured linen couche, cover with cloth towels and plastic, proof for 1 hr.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



7:55am – Gently and quickly transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 12 minutes.  Rotate, turn down to 425F with convection and bake for another 13 minutes or until internal temp reaches 210F.  Cool completely for about 2-3 hours before cutting and eating...


 


Country Miche Recipe:


Ingredients:


70% AP Flour (504g)


25% WW Flour (180g)


5% Rye Flour (36g)


5% Wheat Germ (36g) 


85% Water (612g)


2% Kosher salt (14g)


25% Firm Sourdough Starter (60% Hydration) (180g)


1/8 tsp Active Dry Yeast


Makes 1562g dough.


Directions:


Night 1:


11:15pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


11:45pm - Turn dough.


12:15am - Turn dough.


12:45am - Turn dough.


1:15am - Turn dough/refrigerate overnight


Morning 2:


6:40am - Remove from fridge, divide into 2, preshape, rest 20 minutes.


7:00am - Final shape, proof in linen lined baskets, place basket inside plastic bag for 2 hours.


8:40am - Arrange baking stone and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)


9:00am - Turn boules onto peel, slash as desired, place directly onto stone in oven.  Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 22 minutes.  Rotate, turn down to 425F with convection and bake for another 28 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours before cutting and eating...

 

Comments

bakinbuff's picture
bakinbuff

That breads looks so yummy!  What flours did you use in the miche?  I like the scoring too, very pretty.  Out of curiosity, are you a professional bass player? 

breadbakingbassplayer's picture
breadbakingbass...

Thanks so much!  No, I am not a professional bass player...  I wish I could, but that's not how things are working out at the moment...

cfmuirhead's picture
cfmuirhead

Your breads and crumb - the crumb is specially stunning - are amazing.  Pls share your recipe and tips to make this bread.  Do I gather you used the same dough to make the miche and the ciabatta?  


Awaiting your recipe to try!  Thanks for sharing.

breadbakingbassplayer's picture
breadbakingbass...

I posted the Country Miche recipe above...  I will post the ciabatta recipe a little later.  They are diffferent doughs...

Aussie Pete's picture
Aussie Pete

Hi Tim,


I hope the taste is amazing as the photos.............top bread.


As for your recipe..............yes please......Thanks in advanced...........Pete

ryeaskrye's picture
ryeaskrye

I'm curious about the wooden, shallow-trough looking items under the the loaves in your first picture.


Do you use them to mix dough?

breadbakingbassplayer's picture
breadbakingbass...

It's just a wooden tray from Ikea.  I just use it to display, store, and sometimes proof breads...  I can't find it on their website...


I mix all my doughs by hand in a 15L stainless steel mixing bowl...

breadbakingbassplayer's picture
breadbakingbass...

Here are the recipes.  Please let me know if they work for you.  Thanks.


Tim

saltandserenity's picture
saltandserenity

How did you do that cool scoring on the country miche?  I am in awe!!

breadbakingbassplayer's picture
breadbakingbass...

Thanks.  It's basically a square with an X in the center...  They are off-center because I was using convection, and the side of the loaf facing the fan was hotter than the other side...

saltandserenity's picture
saltandserenity

Just noticed the times in making your miche?  When do you sleep? 


Also, when you say, "turn dough" are you doing a stretch and fold?


Finally, what are lava rocks and where do you buy them?


Sorry for bombarding you with so many questions.  I'm just fascinated!

breadbakingbassplayer's picture
breadbakingbass...

Sleep? What's that? I baked these on the weekend so I was up late. I had to bring them to a friend of mine in time for brunch...

Yes, turn dough is the same as stretch and fold. I do these in an oiled plastic tub so I don't have to add any extra flour...

You can find lava rocks at your local hardware store. They are the same ones for gas grills... They should cost you about $5-6.00 for 6 lbs.

I hope I've answered all of your questions... Lemme know if you have anymore...

tizian1cat's picture
tizian1cat

Hi, I did them already second time, thanks for great recipe ....all my family is already addicted....your instructions are so clear that even for me ...a real beginner....it was easy to be done. Great blog, great recipes...lot of greetings from Slovakia!!! Jana


 

breadbakingbassplayer's picture
breadbakingbass...

Thanks so much!  I'm glad my recipes are working out from you.  It's crazy to know that people around the world are reading my blogs on this website!


Tim

Mebake's picture
Mebake

Tim... oh Tim!


You bake so often! what do you do for a living.. :P just kidding


Glad to come across a dedicated memeber who we can all aspire to.


Keep it up Tim


Khalid


 

breadbakingbassplayer's picture
breadbakingbass...

Yeah, I have this problem...  I don't bake professionally...  I wish, but I'm not ready to make that sort of life changing decision right now...  Thanks!


Tim

arizsun's picture
arizsun

I made your Baguette and it was sooo tasty.. then one question remains...


what do you mean by "turn the dough in the bin"???


Do you mean strech and fold like folding the letter? If so how many times do you do? Or do you do inside the bowl? How many times do you do?


Thank you!


 

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  You are very welcome!  This is such an old thread...


Yes, turning the dough in the bin is like doing the stretch and fold letter fold thing.  Just do it twice.  One in each direction in the bowl, or bin...  Use wet hands... 


LIke this:


http://www.sourdough.com/video/milawa-factory-folding-dough


Tim

metropical's picture
metropical

are those weights correct?  they look a little off.