October 20, 2008 - 8:37pm
reinhart ww ciabatta
just took 2/3 reinhart ww ciabatta out of the oven. my first try at ciabatta.....can't wait to cut into them to see what the inside looks like!
reinhart ww ciabatta
here's the crumb pix.....i don't see tons of holes like w/ the white ciabattas......it tastes ok....i think maybe i'll try a higher hydration level. i think reinhart's hydration is about 50%.....i think you need closer to 90% to get the bigger holes. oh well, not too bad for a first try. i did get some oven spring at least....though not a huge amount. still i don't think there will be any left after a few more minutes......;-)
reinhart ww ciabatta crumb
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They look tasty rubato! I've been working to get those monster holes that some people can get. Everything I've read says hydration=holes. Just now I'm in primary ferment on a ciabatta that was 95% (!!!) hydration. 500g of flour vs 475g of water. Messiest, stickiest dough I've ever worked up, but I should have an internal structure on the loaves that I could walk through. :)
i have a different recipe working as we speak. i think it's about 90% hydration.....and i don't have a mixer so i did this by hand. i swear i kneaded/mixed that dough for about an hour until it seemed to appear to be getting some form to it. now i've just done the last stretch and fold for the evening and have put it to bed for an over night ferment (i'm using a sourdough ciabatta recipe) meanwhile i have another double batch of sourdough sweet potato bread on their overnight ferment as well. i too have an enforced vacation today and through thursday (yeh!) and i'm enjoying it immensely. i even just cleaned my kitchen while i was waiting on the last stretch and fold (i think i needed to get a little mise en place going......)
i hope i'll be getting lots of big holes......i'll post pixs.......
deborah