The Fresh Loaf

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Pizzafreak's blog

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 Can I use 14% protein all purpose flour for my ciabatta?

I have 80% hydration and use an active sourdough starter. 

Pizzafreak's picture

My ciabatta recipe is 80% hydration. 
I knead in stand mixer for 4 minutes the stretch and fold 3 sets. every 30 minutes

then spray Water and bake it with tray of steam. 
250 deg C for 3 minutes. 
then 200 deg for next twenty minutes by turning it. 
may problem is ciabatta has huge air pockets on top and smaller ones at the bottom. 
what could be the problem?

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