The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sizing ciabatta

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Jon Morrison's picture
Jon Morrison

Sizing ciabatta

Need help in getting consistant size on ciabatta.  With the dough at such a high hydrarion, how does one get the same size in the finished product.  I have the opportunity to provide a local restaurant with ciabatta, but sizing is important.

paulav's picture
paulav

Hi Jon,

Ciabatta can be a little challenging to scale out, but from my experience, the best way with high hydration dough is to "eyeball it" and cut it quickly.  With 2 recipes that I use often, one will make 2 large loaves and the other 4 loaves - and with a little practice (which it sounds like you'll be getting), you should be able to visualize 1/2 or 1/4 of the batch.  The other solution, is to pour & cut your dough into an oiled container on your scale, but that would require an extra handling.  Good luck with your ciabatta customer - sounds like great fun.  PaulaV

Jon Morrison's picture
Jon Morrison

Thanks, Paula.  It looks like practice, practice, practice.   I bake ciabatta for farmers market about twice a month.  Some look really good, the others work in progress.  

 

Jon

cjc's picture
cjc

Is be able to size the ciabitta into square rolls, about four inches for sandwiches.  Costco sells them, but I have been unable to replicate them.  They mostly come out flat and misshapen (?) instead of even.  Any thoughts?  Thanks in advance

paulav's picture
paulav

I've seen the Costco squares, and they are quite perfect (I suspect they use special pans, etc).  Check out this YouTube video and it may help give you some better ideas for scaling, shaping and proofing.  https://www.youtube.com/watch?v=d4NfYiVN_N0  Let me know how it goes,  Paula

cjc's picture
cjc

Haven't tried it yet, but the youtube videos look really interesting.  Thanks for pointing me in the right direction!