The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ciabatta rolls

ellenhawley's picture
ellenhawley

ciabatta rolls

I've tried two different ciabatta recipes and although both made decent rolls, neither one made ciabatta. They didn't have that wonderful chewy texture. I wonder if I'm overkneading or if--well, I'd welcome any suggestions.

wally's picture
wally

What is the hydration percentage of your ciabatta? If you’re able to actually knead it, it’s probably way too low, maybe in the 60-some percent range. Typically ciabatta’s hydration is mid-70s all the way up to 90%. And at those levels, there is no kneading; you are dealing with a batter-like dough which produces that incredibly light, large crumbed bread or roll.

ellenhawley's picture
ellenhawley

I'm not sure of the hydration, but it was a wet dough--not one I could have kneaded by hand. I use a kitchen mixer with a dough hook, so I was using that to knead it.