The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta - SteveB's formula & technique (breadcetera)

breadsong's picture
breadsong

Ciabatta - SteveB's formula & technique (breadcetera)

Hello, This Ciabatta is made using a double flour addition/double hydration technique, with thanks to SteveB - breadcetera!
Here's a link to SteveB's recipe and technique: http://www.breadcetera.com/?p=162

I did three stretch and folds during bulk fermentation (not following SteveB's instructions here!), thinking it might help add some air bubbles.
Apart from these S&F's and "gently" rolling the dough over onto the peel I tried not to handle the dough, for fear of degassing it. 
SteveB's instructions are to divide the dough but I baked it as one big ciabatta.
The bread puffed up nicely in the oven. I was hoping to find beautiful holes like Steve's when I sliced the loaf, but I still have room for improvement. I love how the bread looks and smells. Tasting will have to wait for another day.




Regards, breadsong


 


 


 


 

Comments

EvaB's picture
EvaB

yours has holes, my breads look rather like erasers, solid and lunky! And that isn't even a cibatta loaf, just any loaves.


this one looks good, maybe not as holey as some but hey you are getting there.