The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta with open crumb structure

Stewart Skiba's picture
Stewart Skiba

Ciabatta with open crumb structure

I have been trying forever to get really good Ciabatta with large open hole crumb.

I have see on the internet 120% hydration recipes.  I did not have very good luck I even seen higher hydrations.

Is it all in the handling?  Do not use the mixer and just do folds?

 

I don't consistently make it with open crumb structure

 

thanks 

Nickisafoodie's picture
Nickisafoodie

try this video, looks amazing...  Good luck!

https://www.youtube.com/watch?v=v24OBsYsR-A

 

Colin2's picture
Colin2

These days I'm using the recipe and method here: https://www.youtube.com/watch?v=D9ZvlKQmm6M  which is 80% hydration.  It gives a nice open crumb  I've experimented with higher hydrations and come back to 80%, because they don't seem to change the crumb structure much.

My conclusion, after trying various other recipes, is that the vigorous mixing with a paddle (3:36 to 4:37 in the video) is the key to this bread.

Nickisafoodie's picture
Nickisafoodie

the YouTube video I posted above is the same recipe posted previously on The Fresh Loaf - see link below which has lots of comments from other members that made the same bread.  Rave reviews...


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dhttp://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

 

 

Abelbreadgallery's picture
Abelbreadgallery

Ciabatta shouldn't be such hydrated. 120% hydration maybe Pan de Cristal should be, but usually a Ciabatta should have around 80% hydration. And originally ciabatta doesn't include olive oil or any kind of oil in the formulation.

Getting holes in Ciabatta is more related to fermentation, mixing process and folds, and of course a moderate medium to high hydration.