Ciabata
Well with ski season full on, I have been living on Norm's onion rolls, pulla and Floyd's blueberry, cream cheese braid variations for three months now. This ciabatta is the first plain, lean loaf I have baked in some time. Sometimes you just get a taste for things.
This loaf was baked using 350g strong bread flour @ 78% hydration and using 50g newly refreshed liquid levain, 7g salt and 1TBs EVOO. I used vigorous mixing in the bowl followed by four sets of S&F's with 10 minutes rest and after 2 hours of bulk rise, then gently shaped as described by Peter Reinhart in ABED.
Baked at 500 for 12 minutes with steam, turned and baked another 12 minutes. I wish I had a before and after picture as I didn't just get oven spring, I got oven explosion! I estimate 3 - 4 times oven rise from proofed. I will do a before picture next bake which is in progress @ 80% hydration.
Happy baking! Ski!
Comments
get less spring with more hydration :-) The bread gods are like that! Surprised to see you posting in Ski season. - must be really cold today:-)
Happy baking Ski
It is a holiday weekend, (Family day) here in Alberta and the roads, towns and slopes are packed . I nearly never ski weekends and NEVER holiday weekends, so it is a good time for this old ski bum to clean up things, cook things and bake bread. The 80% hydration version is in the oven now. Yeah, the bread gods are funny sometimes. I will post today's results in this blog. The starter was refreshed two days ago, so I used 60g and we will see what I get shortly.
Happy baking! Ski
both look awesome! Good job! Looking forward to seeing the 80% hydration loaf.
I will post photos of the 80% version shortly in a separate post.
Happy baking! Ski
Looks great Ski. Reminds me I haven't made a ciabatta in a while so need to do one of those soon!
Happy baking and skiing.
Ian