The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ciabatta

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shericyng's picture
shericyng

ciabatta

so I need help!! I made the ciabatta recipe in the book BREAD the one w a biga. It turned out to have a crispy crust but so chewy it made our jaws hurt.I know it sounds conradictory. It rose well but the holes were not as good as i would have liked. I steam w a cast iron frying pan and spray after 3 times.after 15-20 min. I open the oven door slightly to get the steam out. I used bread flour as called for. Any ideas on why the jaw working chew????

OldWoodenSpoon's picture
OldWoodenSpoon

so I have to ask:  what is the protein content of your "bread" flour? When he says "bread flour" he really means flour with a protein content that falls more in the All Purpose range.  If you are using a flour over about 11.6-11.7% protein, that could be the cause.  I use Gold Medal "Better for Bread" (11.7%), King Arthur All Purpose (Red Bag: 11.7%) or Pendleton Mills Morebread (12%) with good results for his formulas.  In fact, I have some Raisin Walnut bread in bulk fermentation right now.

Good Luck
OldWoodenSpoon