The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Ciabatta Roll (75% hydration)

bottleny's picture
bottleny

My First Ciabatta Roll (75% hydration)

Follow the recipe and instruction from Pour le Plaisir with my own adjustment see below.

Ingredients:

  • Plain flour (protein 11%) 280g
  • Yeast 1.4g (0.5%)
  • Salt 5.5g
  • Water 210g (75%)

Steps:

  1. Mix all together and place in an oiled container. In the fridge for 24hr.
  2. Stretch & fold (directly in the container) for 4 times with 30min rest in between.
  3. Put back in the fridge for another 4 hr for baking later. Rest at the counter for 2 hr (RT is only 15C) after remove from the fridge.
  4. Divide into four and shape. Cover and proof for 1 hr.
  5. Bake at 220C in a convection (fan-assisted) oven for 16 min (*). Turn off and stay in the oven for 4 min.

(*) I place a plate of hot water in the bottom rack and mist with water in the beginning. Cannot generate enough steam...

For a newbie, I'm happy to see many holes inside. However, my shaping is very poor, so my ciabatta rolls are out of shape! XD Need more practice.

Pour le Plaisir's recipe is simple and easy to follow. The hydration is not high, so it's easier for newbies to try.

 

DanAyo's picture
DanAyo

I love Ciabatta and those rolls look like they would taste fantastic. Especially with that amount of fermentation time.

I am under the impression that stretch and folds are best done at the beginning of room temp fermentation. I say this because in the early stages of BF the dough is less likely to be damaged by disturbing gas pockets. Also stretch and folding cold dough seems like the dough would resist stretching in such a cold state.

At any rate, your bread came out excellent. 

Dan

bottleny's picture
bottleny

I don't know when is the best to do S&F. Will try to do S&F at first and then retard the dough in the fridge, to get some feelings.

Thanks for your compliment!

not.a.crumb.left's picture
not.a.crumb.left

yours looks airy and light! I would be happy with that ! Also, with ciabatta I find there is not that much stress on the shaping and scoring and I love the rustic look! 

bottleny's picture
bottleny

Though my ciabattas still lack the look of "slipper", due to my poor shaping and handling. The rolls rose a little bit higher. Maybe it's because I didn't flip the dough before baking (try that next time).

not.a.crumb.left's picture
not.a.crumb.left

with Kamut from Maurizio's The Perfect Loaf site and they came out really well, if you are looking for

a different formula. The cold bulk and then shaping worked really well for me but I need to get a couche....to avoid dough sticking even using a lot of flour... :D Kat

https://www.theperfectloaf.com/ciabatta-bread-recipe/

bottleny's picture
bottleny

Perfect loaf's recipe is a challenge for me, because of using sourdough. I'm also interested in using khorasan flour / split flour in replace of some wheat flour. I have split flour on hand, so can try this first and see how it affects the taste of ciabatta.