The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Try my holy ciabatta !

maojn's picture

Try my holy ciabatta !

This is my other version of ciabatta. A very holy version.
I find it very speical and different in texture. 


Poolish KA organic bread flour 33%
water 33%
SAF GOLD instant yeast (I am out of the red one) 0.1%

Main Dough
KA organic bread flour 67%
Himalaya pink salt 2%
ice water 40%
olive oli 5.8%
SAF GOLD instant yeast 0.2%

1. poolish mix until no dry flour, about 30 second, Room Temp until full of bubbles but not collapse back yet, about 6 hours
2. Refrigerated > 12 hours
3. Mix in 80% of water and flour, yeast using mixer. Add olive oil, salt and left 20% water when a ball forms. Keep kneading until the dough show very very thin membrane when doing the windowpane test, like below. The temperature of the dough should not exceed 22C at the end of mixing. So ice water was used. The dough should not show wetness on surface now.

4. Room Temp rise until 2.5-3 times in volume﹐ Transfer to refrigerator for > 12 hours. The 2 containers I used are like this below, I would avoid using large area, shallow containers.

5. Take dough out of refrigerator, The dough is about to the top of the container. Leave it at room temperature for 5 hours

6. Now the dough is over the edge of the container and the lids are being pushed open. Pour the dough very careful not to degas it onto a well floured surface. Try to shape the dough from under it into a rectangular shape. Each container dough I divid to 6 parts (about 10cm x 10cm each). flour them well and transfer to couche.

7. Room temp 5 hours again. (My room temp is about 20C)

8. Preheat oven to 260C for over an hour to make sure the stone temp is up enough.

9. Flip the dough right before bake, I made steam using lava stones in cast iron griddle. Drop temp to 230C, turn convection bake off. Take stones/griddle out after 10 minutes, turn convection back on, and continue bake for 12 minutes.

I tried to think of as much details as possible here. question welcomed! ^^ 


Song Of The Baker's picture
Song Of The Baker

Nice bake and amazing crumb structure.  Bet these will be a pleasure to eat in the next 5 minutes, if they last that long!


maojn's picture

to watch and to eat! My kid grabbed one as soon as they are out of oven. Thank you!

Floydm's picture

Great looking crumb!

maojn's picture

I really like to watch the super thin membrane!

evonlim's picture

holy indeed, shiny, soft, evenly open crumb.. what are you gonna eat with? a bowl of hot soup?

thanks for sharing.


maojn's picture

'must go' soup using my vitamix blender and that's just a super combination with this ciabatta!

Thank you!

Mebake's picture

Yum, perfect looking ciabattas. You have great skill with dough handling.


maojn's picture

Actually, this is a dough with <80% hydration. Plus it's fully kneaded, not hard to handle at all. ^^

dabrownman's picture

have got what ciabatta is all about. Very nice in every way,

Happy baking

maojn's picture

During the practice of making these, I learned a lot of the 'touch' of dough when it's ready. Very precious experience. Thank you!

Alpana's picture

Isn't this perfection? Superb!

maojn's picture

Now my new task is to work on sourdough version. ^^

yozzause's picture

The photography is great and the bread is truely great looking, so what we would really love is to learn is your account on how you achieved this great result. You have tantalized us and we want to know more. many thanks and kind regards  Yozza

maojn's picture

I have learned a lot in my recent baguette and ciabatta making. And a lot of them actually totally overruled my previous understanding about fermentation and kneading. I feel I am in another baking school of another country now! :)

maojn's picture

I made garlic flavor taiwanese sausage and Andouille sausage :)

Skibum's picture

Wow, beautiful crumb in your ciabatta and I plan to try using your formula and technique.  I will be very happy if I achieve a crumb half as good as yours.  Nice baking!


PS Floyd, I am really enjoying the Bread Browser.  So many fine loaves beng produced by TFLers -- AMAZING!

Kathy2402's picture

I am just a home baker and don't know what you mean buy your percentages. I am used to cups, grams, oz. etc. Could you tell me what percent is of? a cup? a gallon, a pound? Sorry for what seems to be a dumb question to some but don't know what to do with the percent amounts.


Thank you


maojn's picture

 Bakers often talk about the percent hydration of a dough or water Baker's %; that is the amount of water (liquid) in a formula in ratio to the amount of flour. Each ingredient in a formula is expressed as a percentage of the largest ingredient, usually the flour weight, always expressed as 100%.

For example, salt 1% , means 1g of salt every 100g of final weight of flour. If  final dough contains 1000g of flour, then you need 10g of salt.