Getting my Ciabatta right
Hi all! Been a while, but I'm getting back into the bread swing. Last night I did a batch of Reinhart's ciabatta. The loaves were beautiful and delicious, but not what I was looking for. I'm hoping for some tips that will get me that last inch to the perfect ciabatta.
The problem is the crumb: it's not the caramelized, chewy interior I associate with ciabatta (like the gorgeous photos in PiP's Hybrid Ciabatta here), but soft and light, almost like an enriched bread. I'll take some photos of the crust and crumb when I get home tonight.
Notes from the bake:
- Dough was made with a poolish
- Instant dry yeast was used
- Room temp is ~66-70F
- All water used was room temp
- Dough was kneaded in my KitchenAid with hook for ~8 minutes on medium speed (4 I think)
- Dough was *very* slack
- After the mixer, it was put on the counter and stretched-and-folded letter-style once.
- 30 minutes later, stretch-and-fold again
- 2 hours later, divide into 3, stretch-and-fold each once into slipper shape and put in couche
- 1 hour later, put on Fibrament stone that was preheated in 500F degree oven for 45 minutes
- Add water to steam pan, spray sides of oven several times
- Bake at 450F for 15-20 minutes
I got good rises at each stage, an excellent oven spring, and the internal temp was 209F when I pulled them.
Thanks for any suggestions!