The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta first attempt

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gavinc's picture
September 13, 2008 - 5:40pm -- gavinc

my first attempt at a ciabatta with stiff biga.  Hamelman's Bread page 105.  I need practise at handling these wet doughs.

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Comments

Richard L Walker's picture
Submitted by Richard L Walker on

Looks good to me.  Did you "fold" between rising or "knead?"

I didn't get any good looking loaves until I starting folding in lieu of kneading.

gavinc's picture
Submitted by gavinc on

I use the fold method during bulk fermentation.  Two folds at 50 min intervals.

 

Richard L Walker's picture
Submitted by Richard L Walker on

The volume doubled in 50 minutes?  I usually go with however long it takes to double (give or take a little) and then do the folding.

I still think those loaves look very good.

gavinc's picture
Submitted by gavinc on

I don't wait until it doubles. I go by time only as recommended in the formula, as this is the bulk fermentation before shaping and final fermentation.  I never let my doughs get near double as I'm fearful of overproofing.  The oven spring is great and is where I finally see the full volume.

Cheers, 

Gavin.