The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta attempt at 90% hydration

Skibum's picture
Skibum

Ciabatta attempt at 90% hydration

Well this is take two at this hydration. I forgot to steam the oven on my first attempt and ended up with a hollow brick. I used a well olive oiled counter and oiled hands to do the stretch and folds using my finger tips rather than my palms to massage the S&F's.  This made a nice loaf with a great crust and nice open crumb. Still doesn't look what a ciabatta should look like though. Oh well, press on!

Happy baking! Ski

Comments

Ru007's picture
Ru007

Very nice! Great crumb on this one. 

90% hydration would be a nightmare for me to work with, seems like you're just taking it all in your stride :)

Happy baking :)

Skibum's picture
Skibum

Very happy with the crumb on this bake. So happy, I have another identical one on the go.

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

Your ciabattas always have this massive spring! You will surely get the look. Great job!

Skibum's picture
Skibum

I was going to do your no oven bake challenge today but it is WAY too cold. It was -23.5C this morning and is still -21C. I would use my gas grill to heat up the Dutch oven but at this cold will not be able to get things hot enough. The Arctic cold snap is supposed to end Sunday, so if we get some reasonable temperatures I will try my luck.

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

No problem, just bake outside when its not that cold anymore. Keep safe!

isand66's picture
isand66

Your crumb looks perfect.  Not sure why you are getting so much lift-off.  I have not made ciabatta in a while, but usually I get the opposite problem and have next to no oven spring at all.  Maybe a longer rise might help so there is not so much oven spring, or try stretching the dough out longer.  In any regards I'm sure these tasted great and made some excellent sandwiches.

Regards,
ian

Skibum's picture
Skibum

. . . good suggestions. I wish I took a before picture as I did indeed stretch things out long and thin. It did make tasty bread though.

I have an identical batch going right now and I will try extending the proofing time to see the result.

Happy baking and thanks for the tips! Ski

dabrownman's picture
dabrownman

grand none the less - just lovely.  Another 5% water will flatten it out some more and will really be there.  This is some pretty nice bread all the way around.

Happy baking Ski

Skibum's picture
Skibum

Wow 95% will certainly be a challenge. Handling the dough is on the edge at this hydration and I am guessing at 95% I would need to do the s&f's in the bowl. Perhaps I will work up to it.

Happy baking! Ski

alfanso's picture
alfanso

that's a great looking ciabatta.  The barrel shape of the bread is what I consider a classic shape for ciabatta.

If you're to consider working with these extra-high hydration doughs, consider using an oiled rectangular "tupperware" type of container with plenty of space inside for the dough to rise and be folded.  It may make S&Fs in the container a lot easier for you than in a bowl.  Have you ever seen the SFBI video on handling high hydration doughs which uses a drywall taping blade to move and shape the dough on the bench?  No hands required, for the most part.

Looks really good to me!  alan

Skibum's picture
Skibum

I really like your idea of using a large, oiled container for doing the S&F's. I think I have seen the SFBI video, but will now watch it again. I have an old 12" drywall knife, (yes it was used to tape drywall), that I cleaned up and use to divide dough. the thin flexible blade works great!

Happy baking and thanks again! Ski