November 17, 2009 - 1:22pm
Jason's Quick Coccodrillo Ciabatta Bread
I made Jasons Ciabatta today tasted great but flat as a board. I followed the directions exactly. Except I used A.P. flour. I lost track of the last rise but it looked great at that point nice and puffy. I think I messed up with the stretching of the dough. I was hoping it would bounce back in the oven. Any ideas what went wrong? Tasted great the little piece is all that's left of the first loaf. LOL
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IMO, the greatest risk I see in Jason's formula (besides the fact, IMO, that the amount of salt is far greater than it should be) is in the final handling of the dough. I don't know how much flour consitutes "lots of flour" and the procedure for handling the dough immediately prior to final proofing is somewhat vague My opinion not withstanding, my guess would be that this is the phase where the problems you experienced may have surfaced. AP flour should work fine with the recipe. I use it at least half the time for Ciabatta (I'm all too often out of bread flour - must be making too much bread) and similar breads without any problems.