The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Almost Pan de cristall or ciabatta :-)

inumeridiieri's picture
inumeridiieri

Almost Pan de cristall or ciabatta :-)

I try again high hydration. Hydration 95% but i change the flour. I wanted to try out some ideas. I thought that changing flour and using a strong flour i got another structure. Maybe not wrong.

Recipe

Wheat flour 250 g

Water 237 g

Liquid starter ( 100% hydration ) 50 g

Yeast 5 g

Salt 5 g

Bulk fermentation 90 minutes final proof 90 minutes

The taste of bread is poor, too much water for my taste :-)

Gaetano

Ru007's picture
Ru007

Well done Gaetano

It's a shame you don't like the flavour. Are you going to try a lower hydration?

I don't know what else you could do to improve the taste. Maybe use less yeast, it'll take longer but there will be more time for the flavour to develop.

Ru

inumeridiieri's picture
inumeridiieri

Thanks Ru, i ate this evening: I reassessed. It is not "my" bread, it is a technical bread with which I enjoyed playing.

When I'll just make, because I'll just make :-) I will use the refrigerator and I would lower the yeast.

The flour I used gave me leeway. More time bulk fermentation it may be the key.

Thanks for the smart advice Ru

Gaetano

dabrownman's picture
dabrownman

Now crank up the hydration to 115%, get some sugar and EVOO in there, shape them a bit thinner and longer and see if you can get them to shatter like glass when dropped on the floor!  Well dene and happy baking in the New Yedar!

inumeridiieri's picture
inumeridiieri

Thanks for your suggestions.

Happy new Year to you

Gaetano

alfanso's picture
alfanso

And in this way, your attempt at the pan de cristal is certainly a success.  A substitute in for a ciabatta, for sure.  

By a large margin, the most bookmarked formula on TFL is the Jason Molina quick ciabatta.  I tried it two or three times in two days and then abandoned it.  Quick?  Definitely.  But I found the taste to be too boring for my palate.  I know a lot of people swear by it, and my opinion doesn't make them wrong.  But it just did not satisfy me, and so the same may be true for this bread and your personal taste.  But the beauty of bread baking is that we can decide to try anything one or more times and if we don't really like it move on to the thousands of others that we may like more.

alan

inumeridiieri's picture
inumeridiieri

You are right at 100% Mi wife says: "non sa di niente" "It has no flavor" Bulk fermentation too short and too much water steal the flavor. It is a technical bread and i love "playing" with these breads :-) I make bread to eat it for this reason I am in agreement with you.

Gaetano.

P.S. Today I made the bread as I like it...I'll show it as soon as possible

PalwithnoovenP's picture
PalwithnoovenP

Just follow Dabrowman's advice and this will be that bread! Great job, you're doing very well with this high hydration loaves!

inumeridiieri's picture
inumeridiieri

I have a lot to learn.

Gaetano

Lazy Loafer's picture
Lazy Loafer

I like the distinction between bread to eat and 'technical' bread, to try out new skills and fomulae. I don't like wasting flour and time though, so I usually don't experiment all that much. Thank you for posting your results and pictures so I can enjoy your experiments instead!

inumeridiieri's picture
inumeridiieri

next round is changed ... in Italy they call it hard cheese ( pane a pasta dura ) low hydration 45%

I'll do it as soon as possible :-)

Gaetano