The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta taste but no holes

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JimmyK's picture
JimmyK

Ciabatta taste but no holes

I watched the jenmenke video on youtube, making the ciabatta with a stand mixer.  I made it using the PR formula, mixing by hand with my Danish dough wisk for times indicated; seems like a lot more time consumed than shown on youtube, but while I got a decent rise in the oven and very good taste, there weren't any holes to speak of.  Assuming the vigorous whipping the wet dough gets with the stand mixer, should I conclude this is a must to get those results.  btw the no knead approach on youtube gets holes but not like the results with the stand mixer. this was a really great tasting bread, But..... Do I need a stand mixer? 

flournwater's picture
flournwater
JimmyK's picture
JimmyK

Thanks for the tip.

kalc's picture
kalc

Thanks JimmyK, you have pointed me to a new technique of getting a very open crumb structure.

I have till now followed the normal technique to get large uneven holes:

High hydration, minimal mixing with some stretch & folds( as pointed out by flournwater) , long rise time in the fridge, typically overnight or more. Then divide & shape & final rise(not for too long). Finally put it in a very hot oven(500F +) alongwith steaming. I typically make mini-baguettes or baguettes this way and get pretty large holes. Of course, handling the dough (even at 75% hydration) is a challenge - cold water/flour/oil helps.