The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

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rayel's picture
rayel

Ciabatta

I added olive oil this time, to 4 cups flour, (1/2 C whole wheat, 1/4 C whole rye, 3 1/4 C bread flour) 1 1/2 tsps. salt, 1/4 tsp. yeast, 2 C water. The addition of olive oil, was to give it a softer crust and overall texture. I steamed bread using a roaster pan lid, and got a nice bread , just a bit softer, yet crispy thin crust. I might try it again with all purpose flour for the white flour. It is dough that I would use for pizza as well as ciabatta. After a short stir, and stretch and folds at the end of the long fermentation at room temp., I just shaped it and let it rise for 2 hours, then baked at 425 F. for 15 min. covered, and 20 min. uncovered. I added wet, twisted paper toweling around the bread, with the lid covering all, for extra steam.  Ray

rayel's picture
rayel

Here is the crumb shot. I am happy with its thin crust. Nice flavor too. Ray

oldmillbagel's picture
oldmillbagel

Good looking bread. Baking my first ciabatta tomorrow using my sourdough focaccia dough recipe; loosely based on Reinhart's focaccia recipe. I use only wild yeast culture as my sourdough base, plus a bit of bakers yeast, for all our breads, bagels, english muffins, etc.

rayel's picture
rayel

Re-reading my post, I learned I said oil to soften the crust, when I meant oil to soften the crumb. This bread is a no knead, fermentation time 18 hrs. Just stirring the batter like dough, is simplicity itself.


Haven't yet started a wild yeast culture, but will one day soon. I see how versatile it is. Good luck with the bake, and send some pictures along. Thanks again, Ray