The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First attemps at ciabatta

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Hippochic's picture
Hippochic

First attemps at ciabatta

CiabattaThis is my forth loaf of bread ever made. It is ciabatta, though I am still working on my crumb. This is my best ever loaf. I am hand mixing, using Peter Reinharts Bakers Apprentice, and this is the tastiest loaf I have made to date.

 This is my forth loaf of bread ever made. It is ciabatta, though I am still working on my crumb. This is my best ever loaf. I am hand mixing, using Peter Reinharts Bakers Apprentice, and this is the tastiest loaf I have made to date. I know it isn't p

Ciabatta crumb: again, I know the holes aren't quite big enough but it is the tasiest loaf I have made yet. I know what I did wrong! or I think I do.

 again, I know the holes aren't quite big enough but it is the tasiest loaf I have made yet. I know what I did wrong!

This time I tried doing the bulk fermentation in the fridge and although I think this contributed to the best taste I have yet created, I did this rise in a mixing bowl and when I put it on the counter to cut and create the loaf shape, I degassed it too much. Next time I think I will do the bulk ferment in loaf shape.

What do you guys think? When it was in the bowl it was huge. When I got it onto the table it looked all dejected.

I do feel shy to put my attempt up here. The loaves I see here are so gorgeous and perfectly shaped. I will get there, a loaf at a time.  

susanfnp's picture
susanfnp

Hippochic, your ciabatta looks wonderful. I know what you mean about being shy to show your stuff, I think we've all been there, but the people here are incredibly friendly and helpful and encouraging, so please don't be shy at all! And your loaves are also gorgeous and perfectly shaped.

Ciabatta is a dough that does demand gentle handling. Make sure your fermentation container is well oiled so the dough releases easily when you turn it out. And I know Peter Reinhart has you do that folding thing to shape the loaves, but if you are looking for something different to try, just cut the dough into loaves and don't fold them up.

Susanfnp

http://www.wildyeastblog.com

Floydm's picture
Floydm

Ciabatta is hard. For your fourth loaf of bread that looks incredibly good. I'd happy with results like that regardless of how many times I've baked.

Welcome to the site!

bwraith's picture
bwraith

A while back some of us spent a lot of time discussing ciabatta in the ciabatta challenge thread. We got into the particulars of some of the ciabatta recipes in BBA and in Glezer's Artisan Baking.