The Fresh Loaf

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Ciabatta 85% hydration!

Skibum's picture
Skibum

Ciabatta 85% hydration!

Well somehow the photo and text did not post the first time. I will try again. I have baked a couple of bricks in a row at 80 and 82% hydration using P. Reinhart's suggested dough handling technique, which involves a gentle letter fold.

I found a different technique on youtube, (breadhitz) which does not use the fold, but trims a small scrap of dough from the side and places the scrap on top to proof. Once proofed the loaf is inverted to trimmed bits down and baked. I loved the way this loaf turned out and love the way it tastes! I have eaten most of the loaf in less than a day.

Recipe: 50g liquid levain, 35g durham semolina, 240g bread flour, 7g salt, 6g evoo, 230g H20.

Happy baking! Ski

Comments

dabrownman's picture
dabrownman

hydration for panninis.  That crumb does look grand though and that mix of flour has to make it tasty!  I say jump to 90% and learn to be very quick with the dough handing techniques:-)  That should give you a 2" high bread, that is all air and perfect for the paninni press with all kinds of great stuff inside a loaf split in half.  Well done and

Happy baking and skiing Ski 

Skibum's picture
Skibum

Improvement is always a good thing. I am really enjoying this bread. A little semolina adds a lot of flavour. Perhaps I am getting forgetful, but by baking a small loaf each day and refreshing my levain each day I seem to be getting better tasting bread.

I have a 88% hydration batch on the go right now and my next batch will be at 90%. So far no problem working the dough at 88%.

It is snowing hard at my home mountain of Lake Louise right now, finally and it continues to snow. tomorrow should be a great day.

Happy baking and eating! Ski

dabrownman's picture
dabrownman

just skip on up to 92%  - which is my favorite hydration for slipper bread.  Amazing what a little water can make on this kind of bread.  You will really love the crumb, crust and holes on thos one.  I like the baking every day and refreshing just as often for this kind of bread too!  You are really making your way though this bread well.  Very imoressive.

Ru007's picture
Ru007

85% hydration is impressive and so is your result.

Great job.

Ru

Skibum's picture
Skibum

I would bake this bread every day. I love the flavour. Please see my comment to dabrownman, above about daily baking and daily starter feeding. It seems to be yielding me better and better tasting bread. The daily refreshed starter also gives great oven spring but it is the flavour that has me hooked.

I am baking at an altitude of 4,420 feet above sea level and need to use more water to compensate. Still the dough at 85% worked well and the batch at 88% hydration is going well. The olive oil in the dough makes the high hydration easier to work with. That and well fooured hands.

Happy baking! Ski

leslieruf's picture
leslieruf

I haven't tried making a ciabatta for a while - well done

Leslie

Skibum's picture
Skibum

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

Looks great! I'm excited to see more of your ciabatta journey!

Skibum's picture
Skibum

I have a 88% loaf waiting to be cut. I will post later.

Happy baking, Ski

Isand66's picture
Isand66

Looking good SKI.  curious to see that video you referenced.  I was saying to my wife yesterday I need to make some ciabatta bread again.

Happy Baking!

Skibum's picture
Skibum

. . . a link to one of the youtube videos:

https://www.youtube.com/watch?v=LFja1ShZFsA

You can find many more with the link.

Happy baking! Ski