The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jason's Quick Coccodrillo Ciabatta Bread

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bobkay1022's picture
bobkay1022

Jason's Quick Coccodrillo Ciabatta Bread

Hello again. Been some time since I have posted. I have been making this Ciabatta bread recipe for some time now . Posted many photos.  I get a good tasting loaf and full of holes and nice crust.

I have noticed that a commercial loaf always has a good rise to it.  Mine seems acceptable but wonder if I am  letting it proof to long before I pour it onto the bread board and make into loaves let rise 45 min then put in the oven to bake.

The spring in the oven is about 30-40 % . Still little on the flat side not a full rounded loaf.

Every one loves the bread  but I thought I could do better.

Have a Happy New Year,

Bob

 

Comments

dosco's picture
dosco

Bob:
What sort of flour are you using? Does the dough windowpane?

I haven't tried Ciabatta lately, but when I did make it about a month ago I had a similar problem. I attribute the issue to inadequate gluten development (I was using store brand AP flour ... have since switched to KAF Bread Flour). OTOH the flavor was excellent so it wasn't a total failure!

-Dave

 

bobkay1022's picture
bobkay1022

Hi Dave,

I use bread flour. Windowpane from the KA when I stop about 20 min.  After sitting and  triple then glop. Only complaints is size?  Could not see or remember where every thing is at after the change. But here is a link to my page and I put up a couple late photos.

Bob

www.siemann.us/cib.html

isand66's picture
isand66

This style of bread is supposed to be rather flat, but maybe you are handling the dough too much.  If you don't use the "velvet glove" approach you will deflate the dough too much.  You could also be letting the  dough over-rise.

I have a good post on my blog for Peter Reinhart's version of this type of dough at http://mookielovesbread.wordpress.com/2012/02/25/ciabatta-with-carmelized-onions-rye-spelt-flours/

I of course changed things up a little but you can stick to AP flour or bread flour.

bobkay1022's picture
bobkay1022

Thanks for the input.  I looked at the link. Interesting looking bread. I might try that one day. I am careful when I flip my bread. I get a rise of 1 1/2 no problem.  Some times 2 x.  I might try a rise of less . I use gold medal bread  flour. Have used others. Same result.  I might be as good as it will be after looking at many posts previous of others.

To fussy I guess. Every one lines up at the door when they smell it baking .

Thanks again,

Bob