The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ciabatta Flavor w/o Large Holes

DanAyo's picture
DanAyo

Ciabatta Flavor w/o Large Holes

Looking to bake a reasonably light bread that has that clean Ciabatta flavor, but without the giant holes. Ultimately, it would be great if the bread could be baked in a pan, but not necessary. No SD, just CY. It is obvious that this bread would not be called Ciabatta, but seems like a perfect sandwich bread. 

I have a few ideas, but would like to get the thoughts of others.

Thanks in Advance,
Danny

Update - just read a post of Caroline’s. YW may be an alternate choice to CY. Or a hybrid of YW/CY. But for now my focus remains on CY.

alfanso's picture
alfanso

may have been designed for baguettes, but that didn't stop me.  I've shaped it as batards, and make focaccia and pizzas from the dough.  It has that crisp clean taste that I think you are after.

A second choice may be the Scott MeGee formula that I now use for my ciabatta, modified for use with a biga.  I've never gotten large holes on that one when folded in the manner that he outlines.

I've never tried either in a pullman or loaf pan, but that may just be on the agenda sometime soon.

Alligator Al

DanAyo's picture
DanAyo

Good ideas. While reading your reply the precious French T65 came to mind. Have you ever had the chance to try that flour? I know you do well with generic flours, but this one is special.

This is starting to sound like something Don (MTLoaf) might be interested in. 

MTloaf's picture
MTloaf

My 2nd edition of Bread has a photo of pan loaves made with baguette dough. I would think a simple no knead recipe would work fine. After about 5 days in the fridge it will bake up with a ciabatta like aroma without the holes. I just got a bag of the T65 and the dough was a sticky, unworkable mess but the crumb was still nice.  Definitely less water next time.

Don

 

DanAyo's picture
DanAyo

5 days of retardation with T65? With T65 being such a weak dough doesn’t 5 days sound extreme? I have no experience with this. 

Are you still using the French T65?

MTloaf's picture
MTloaf

The T65 for Bouabsa baguettes it is the only thing I use it for. I started with no knead many years ago and it would work well for the bread you are looking for. Not much shelf life though because it is a lean dough like baguettes. 
Don

 

Benito's picture
Benito

Beautiful crumb Don!

Benny

alfanso's picture
alfanso

of Lake County, Florida!  Amazing crumb (what there is of it!). Magnificent.

Alan

MTloaf's picture
MTloaf

Flat, sticky, full of holes, over fermented and needs to be handled with care;-}
Don