The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ciabatta

  • Pin It
garyr's picture
garyr

ciabatta

I have been trying to make ciabatta for some time and although I am able to get the 'taste' I cant seem to get the holes in the bread, the crust is as it shoudl be but the depth of the loaf is not what it shoudl be, when I am proving the dough it spreads out rather than rises, hence my loaf endeing up very thin - the one i made today was probably about 2 - 3 inches high at the deepest point of the loaf - hope you can help ??

gerhard's picture
gerhard

When you are shaping the loaf do you create enough tension in the skin, form it leave it a few minutes do a few more folds.  The dough needs to be wet enough that it will stick together at the seam so don't over do it with the dusting flower.

Just a couple of ideas

Gerhard

robcurtis2's picture
robcurtis2

I have been trying to make ciabatta for some time and although I am able to get the 'taste'

This is pretty basic as with any pre fermentes.  Depending what your individual process is whether it be with sourdough, some type of pate' fermentee', or poolish, you should get good flavor with any of the formentioned....but personal pref. 

I cant seem to get the holes in the bread, the crust is as it shoudl be but the depth of the loaf is not what it shoudl be,

I believe that you might want to take a look at the temps of your dough in the fermentation process ie what the temp is after mixing and during your bulk fermentation.  Depending your recipe, make sure you are not punching down the dough.  Ugh!  Dont be tough on your dough no matter how bad the day went.  Ha!

when I am proving the dough it spreads out rather than rises, hence my loaf endeing up very thin

What are your percentages - hydration?  

- the one i made today was probably about 2 - 3 inches high at the deepest point of the loaf - hope you can help ??

Make pizza or focaccia.  Lol.  

The Ciabatta is one of my favs.  I love making the smaller loaves for sandwiches.  Yum!  I might make a batch this week.  You inspired me.  :) 

EvaB's picture
EvaB

in the video I saw of production cibatta in a bakery (it was on here in one of the threads about cibatta) in the bakery they seem to pour the dough out onto the table, and simply cut chunks of the dough off in the right size shape it an lay it on the pans proof it and put it in the oven, they didn't seem to be more than a couple inches high when baked, and that was in the middle, with the edges being maybe 3/4 of an inch thick. If you are going by what the store bakerys put out, they have been filled with dough enhancers and so forth, and may raise higher.

If you can find the link to the bakery showing how they did their cibatta, they shape it very little, and it doesn't raise a lot when proofed either.

I have never tired making it, so can't give you any other tips about how to do it, but the main thing I got from the video was that its a very wet dough doesn't hold a high tight shape and don't over work the dough when scaling and shaping the loaves.

OldWoodenSpoon's picture
OldWoodenSpoon

Mark Sinclair (mcs here on TFL) has some great training videos on his web site.  One of them is baking ciabatta from start to finish.  You can find it here.  Mark is a long time supporter of The Fresh Loaf, and has some great material on his site.

OldWoodenSpoon

Sean McFarlane's picture
Sean McFarlane

seeing as a make ciabatta every day I can tell you your hight is not an issue

as for getting bigger holes in the dough, do you use a poolish? what is you prefered mixing method? how long are your ferment times?

with the ansswers to those we can fix you issues!!