The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why didn't my ciabatta come out right?

kayak323's picture
kayak323

Why didn't my ciabatta come out right?

I made a ciabatta bread with biga, followed the directions to the letter and it didn't seem to rise like a regular ciabatta or have the big holes in it. My yeast is brand new from SAF, flour from King Arthur and rise time and set time were followed. Any ideas? Thanks.

isand66's picture
isand66

What is your formula? Need more info to diagnose your problem.

What flour from KAF did you use?

kayak323's picture
kayak323

Biga:

1/4 teaspoon active dry yeast

60 grams warm water

200 grams water

330 grams unbleached flour

Recipe:

  • 1 teaspoon active dry yeast
  • 5 tablespoons warm milk
  • 1 cup plus 3 tablespoons water, at room temperature (if using a food processor, use cold water)
  • 1 tablespoon olive oil
  • 2 very full cups (17.5 ounces / 500 grams) biga, rested for 12 hours
  • 3 3/4 cups (17.5 ounces / 500 grams) unbleached all-purpose flour, plus more for the work surface
  • 1 tablespoon (0.5 ounces / 15 grams) salt
isand66's picture
isand66

That's an interesting recipe for sure.  Not sure what technique you used for getting to your final loaf.  If you don't handle this dough carefully you will lose the open crumb you desire.  I have a post obalmy blog that shou should check out.  I'm on my phone typing this so I will post a link later.

I follow Peter Reinharts method of using cold water and long overnight  ferment.

Here is a link to one of my recipes if you are Interested.

http://www.thefreshloaf.com/node/27524/ciabatta-carmelized-onions-rye-spelt-flours

kayak323's picture
kayak323

Thanks a lot!