The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta 4

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woefulbaker's picture
January 28, 2008 - 10:47pm -- woefulbaker

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earle's picture
Submitted by earle on

 

woefulbaker, your ciabatta looked great.  Would you mind sharing your recipe.  My ciabatta tastes good, but does not develope the classic crumb like yours.  Thanks in advance. 

Kuret's picture
Submitted by Kuret on

I always get holey crumb when I bake white recipies from american cook books. As I live in sweden most standard wheat flour has a protein content of about 10% there is however bread flour availble wich has 12% protein, this flour however is roughly twice the price of normal flour so when I bake I use 50/50 bread/AP.

 This results in a final protein content of 11%, roughly. When making the dough I most often end up with a rather slack dough, probably due to my lower protein content. My breads don´t hold their shape all too well but they puff up nicely in the oven and most of the time I end up with crumb structure similar to the ciabatta above. I actually made the Francese bread from SFBI's advanced bread and pastries this saturday. Baked 1 long and 10 rolls. The rolls ended up being mostly air, lovely! 

 However, my conclusion is this: Lower protein content, and maybe add in a pinch of ascorbic acid if you don't hate cemicals, I don't but then I love the wonders of technology!