The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ciabatta practice...

macette's picture
macette

Ciabatta practice...

I have recently been practicing ciabatta. This is Paul Hollywood’s recipe, he didn’t use a Poolish or biga so I made one up. I used 125g flour with 78g water and 1/4 tsp yeast. Is there a set ratio for a  biga for different recipes, this was a single loaf using 250g flour and 80% hydration. It seems to have worked fine using 1/2 the flour, is the water suppose to be 1/2 the flour weight? I wanted larger slices so shaped it into a batard instead of a slipper. I’m also trying to learn bakers %.

Pandapops's picture
Pandapops
macette's picture
macette

Thank you pandapops, that article helped a lot. Also will be looking at the info on bakers% much appreciated.

Anne-Marie B's picture
Anne-Marie B

My goodness they look great. Enjoy!

macette's picture
macette

Thank you Anne Marie B, I'm still trying a few things to see what happens. Today I'm trying a poolish and no oil. Would like a slightly thicker crust. At the moment its our favourite bread it is so much lighter. I make one loaf at a time so I can make it more often. Wills how todays comes out.