The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Vogel's picture


Since I've never really been satisfied with my Ciabatta, I tried to do it in a more conservative way. I only used a 75% hydration dough, so the lower end of the Ciabatta range. Instead of doing the stretch & fold directly in the bowl with wet hands, I did it on the floured work surface, which took a little more time. I carefully followed the principle of the dough having an axis with two poles (the smooth side and the sticky side). The result was a dough that was so strong that I couldn't even really stretch it in order to cut out the pieces. In the oven the loaves expanded so much that part of the crust opened.

I didn't watch the baking process well enough in the end phase, so the crust burnt a little and the bread dried out a little around the outer layers of the crumb. The crumb wasn't extremely open. Still I am really happy about how they came out and how strong the dough was.

Ciabatta crust

Ciabatta crumb


SylviaH's picture

One of my favorite breads for sandwiches, great looking crumb!


teketeke's picture

Hi, Vogel

I haven't  tried  Ciabatta yet... I have seen your ciabattas that motivates me to give a try.... They look so good!    I like  rustic looking bread.



Pmccool's picture

would seem to justify your thinking about a too-closed crumb, the longitudinal split says otherwise.  However, if you just can't leave well enough alone, maybe one less S&F?  Or a longer rest between last S&F and shaping?

I'd be happy to take this one off your hands, if it will make you feel better.  ;-)


Vogel's picture

Sorry, all three of them were gone withing about 24 hours :), maybe next time.

Well, of course overall I was satisfied with the result. I was just loudly thinking about what adjustments would have been possible. But actually you're right about doing one less stretch & fold. After the third and last one it was very difficult to handle it without ripping the surface as there was so much tension.