The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


earth3rd's picture


This is my latest attempt at Ciabatta. I used this recipe:  

Jason's Quick Coccodrillo Ciabatta Bread

I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.

This is the measurments I used for 2 loaves.

233 gr. bread flour

100 gr. semolina

4.7 gr. yeast

10  gr. salt

320 gr. water





earth3rd's picture

Just to be clear... I used the Semolina version and divided recipe to make 2 loaves instead of 3. I beat the dough on a KA for 35 minutes with a dough hook on level 3, and it was just starting to come away from the bottom of the bowl. I think you should take care to make sure dough rises by 3 times as the original author advises. Put it in a well oiled container you can measure the bulk with to make sure it triples.

jowilchek's picture

Looks good to me, great looking crumb:)

I tried his formula a month or so ago and did not get any thing close to what you got, I "X" through the page, never to try second thinking my decision, based on your pics.

And yes, the taste was "off" so maybe I'll leave that formula alone, on third thought.

earth3rd's picture

Try this loaf... real easy to make and tastes great. I made this one just a couple of weeks ago.

The crumb isn't as beautiful.... but it tastes great!!