BBA Poolish Ciabatta Help.
Hello all.
I've decided to pick up the BBA as my first cookbook for baking bread. Due to a lack of tools and ingredients, I decided to go with something seemingly simple (I'm as novice as it gets); in this case, Poolish-made Ciabatta. As I'm convinced I put too much flour into the dough for it to be considered ciabatta, I'd like to know this for future reference: how do you hand mix ciabatta dough effectively? According to Reinhart, one should mix it until its smooth--using a wet spoon/free hand while rotating the bowl (please correct me if I am wrong). However, it seemed like I would have to constantly wet the hand to have the dough not stick. If I didn't, the dough would stick and as I tried to remove it, tear. If I did, the dough seems to not achieve that smooth texture. I grew tired after it failed to achieve said state and gave up--kneading it on some flour, but I'd like to tackle this again and again until I get it. I'm not used to wet doughs, but I don't like failure either.
Any reply would be great. Thanks.
Just a few tips.
1. I mix my poolish and yeast, water together first to get a gloppy mess. I mix my flour and salt in gradually, stirring to get a consistent mass. When it won't take any more flour into the mix, I turn it out onto a wet countertop.
2. A spray mister is your friend. I mist the loose flour and dough w/ water and let sit for 15-20 minutes.
3. This is a good time to wash your mixing bowl/equipment. It will give you wet hands and keep them that way.
4. Wet your bench knife often and form the dough into a workable (wet) mass.
5. Using your wet bench knife and wet hands, perform your first "stretch and fold. If you have any dry pockets of flour, perform "frissage" (rub them in)
6. When ready to perform your next "stretch and fold" 20 mins. or so, your counter should have dried by now. I sprinkle flour over the dough, flip, stretch and fold. This is the first time I introduce flour into the handling.
7. once you perform your folds, sprinkle w/ flour, and cover w/ plastic. You will notice this is the first time covering the dough is mentioned.
8. one more stretch and fold in an hour and let sit till doubled.
9. divide, shape , rest (the dough, not you) , bake.
I really dig this--especially the mixing process. Thanks.
Some people freak out when I demostrate this technique. It seems to defy conventional wisdom. As a matter of fact I am in the middle of doing this today. I bake 6 loaves every Sunday, and have been doing it this way for some time.