The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta 90% hydration

inumeridiieri's picture
inumeridiieri

Ciabatta 90% hydration

Ciabatta 90% hydration. I redid ciabatta down hydration to 90%

Baked on baking stone, much better...no paper oven.

Recipe

Wheat flour 400 g

Water 360 g

Liquid starter 100 g

Malt 2 g ( 0,5% )

Salt 8 g

Yeast 10 g

Bulk fermentation 90 minutes

Final proof 60 minutes

This time I wanted to make two risings, much better.

I am satisfied with my oven and this flour (economic), I think it's the best I can get

Gaetano

 

Lechem's picture
Lechem

Looks like a sponge. I bet it's delicious.

Thank you for sharing your recipes too.

inumeridiieri's picture
inumeridiieri

Thanks Lechem. I thank you in this forum I am learning so many things.

Gaetano

Ru007's picture
Ru007

That crumb looks beautiful. Its so bubbly! 

Have you ever tried a ciabatta with just lievito madre (did i get that right?)?

I notice in most of your recipes you use yeast and sourdough? Is this to get the flavour of the sourdough but still have the convenience of the fast rising time? 

Ru

inumeridiieri's picture
inumeridiieri

Grazie Ru. It's true, often i use sourdough and yeast. Sourdough for flavor, yeast for rapidity ( fast rising time ) . I prefer sourdough for bread that i keep, yeast and sourdoug when I eat immediately. Yes, i haven't tried ciabatta with just sourdough...I'll have to do it :-) This morning my lady asked me yet ciabatta bread...I could not please her :-) for lunch was ready :-)

P.S. thanks for the patience that forum has with me ... I express myself badly, but you understand equally well.

 

PalwithnoovenP's picture
PalwithnoovenP

Your ciabattas (ciabatte? :D) look unique! Great crust and crumb. Looking forward for your lievito naturale version!

inumeridiieri's picture
inumeridiieri

Ciabatte=ciabattas :-) thanks @PalwithnoovenP stay tuned :-) but with sourdough is more difficult :-)

Ciao

Gaetano

P.S. in italy ciabatte :-)

PalwithnoovenP's picture
PalwithnoovenP

My Italian "food vocabulary" is improving! Pizzas=Pizze and 1 Panino and 2 Panini!

inumeridiieri's picture
inumeridiieri

Your vocabulary is bigger than my english :-)

Gaetano

cgmeyer2's picture
cgmeyer2

Gaetano

i love your ciabatta loaves & your adorable ciabette slipper loaves

Thank you for the recipe & humour

Claudia

inumeridiieri's picture
inumeridiieri

Thanks Claudia never taking itself too seriously :-)

Gaetano

Skibum's picture
Skibum

I have been wondering what to do with today's refreshed starter and I think I will try your formula. No olive oil? Most recipes I have seen call for it. I like your use of a little malt. Yes, I will try this one!

Happy baking! Ski

inumeridiieri's picture
inumeridiieri

Grazie Sky. For bread i don't love olive oil...it's true pan de cristall need olive oil.

Gaetano

dablues's picture
dablues

You state you use Wheat Flour.  Is that whole wheat flour?

inumeridiieri's picture
inumeridiieri

No white wheat flour, in italy say 0 or 00...unbleached flour.

Gaetano