Ciabatta with Jason's recipe
Hi everybody.I had a try on ciabatta the day before yesterday. I use the recipe from Jason's recipe and follow some procedures of txfarmer's blog. I made some adjustments to the process.
Here are the adjustments:
1.After mixing with my KitchenAid mixer, I made 3 stretch and fold at 20 minutes, 40 minutes, 60 minutes.
2.After stretch and fold, I kept the dough into the refridgerator overnight.
Here is the recipe:
500g bread flour
475g (~2 cups) water
2 tsp. yeast
The crumb is quite satisfying. The nice pattern of big and small holes made me surprise. However, there's a serious problem in the crust. My oven is a small electricity oven, about 40L. The distance between the upper and lower heat lamp is short. The upper heat lamp is too close to the dough and I have to preheat the oven to a rather high temperature. Only 10 minutes in the oven, the top of the suface starts to caramalize while the inner part is raw. How can I deal with this problem? Is there any solution? I'm wondering putting the dough into the preheated dutch oven, but it's a big challenge for me to transfer a dough with such high dehydration into a hot pot. Any tips will be appreciated. Thx!
Ciabatta with Mushroom
I saw mushroom ciabatta in the Bread Bakers Apprentice. I like mushroom. So I try to add some mushroom to the ciabatta. It's based on the Jason's recipe. Fresh Mushroom is fried with salt, garlic and black pepper. Keep the sauce from the fried mushroom and replace the same amount water with it.
250g bread flour
235g water(I replace 70g water with the sauce from mushroom)
7.5g salt(Because I add some salt into the mushroom, I reduce the amount of salt.)
Precedures are almost the same with Jason's, but i put the dough into refridgerator after bulk fermentation and warm it the next day.
My secret to deal with the sticky dough is olive oil and scraper. I greased my hand with olive oil and fold the mushroom into the dough at the beginning. Everything went so well until i tried to turn over my dough. An accident happened, the dough was over stretched.
This time I took Lloyd's advice cover the dough with aluminum foil at the first 10 minute during baking. Despite the shape looks a little strange, the crust looks so good this time.Thanks Lloyd!
This ciabatta has a crunchy crust and crumb with delicious mushroom. My bf and I ate the whole loaf at supper. I made some homemade green curry shrimp. The spicy green curry matched the ciabatta so well!