January 14, 2014 - 10:06am
Jason's Quick Coccodrillo Ciabatta Bread
Hello again. Been some time since I have posted. I have been making this Ciabatta bread recipe for some time now . Posted many photos. I get a good tasting loaf and full of holes and nice crust.
I have noticed that a commercial loaf always has a good rise to it. Mine seems acceptable but wonder if I am letting it proof to long before I pour it onto the bread board and make into loaves let rise 45 min then put in the oven to bake.
The spring in the oven is about 30-40 % . Still little on the flat side not a full rounded loaf.
Every one loves the bread but I thought I could do better.
Have a Happy New Year,
Bob
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Bob:
What sort of flour are you using? Does the dough windowpane?
I haven't tried Ciabatta lately, but when I did make it about a month ago I had a similar problem. I attribute the issue to inadequate gluten development (I was using store brand AP flour ... have since switched to KAF Bread Flour). OTOH the flavor was excellent so it wasn't a total failure!
-Dave
Hi Dave,
I use bread flour. Windowpane from the KA when I stop about 20 min. After sitting and triple then glop. Only complaints is size? Could not see or remember where every thing is at after the change. But here is a link to my page and I put up a couple late photos.
Bob
www.siemann.us/cib.html
This style of bread is supposed to be rather flat, but maybe you are handling the dough too much. If you don't use the "velvet glove" approach you will deflate the dough too much. You could also be letting the dough over-rise.
I have a good post on my blog for Peter Reinhart's version of this type of dough at http://mookielovesbread.wordpress.com/2012/02/25/ciabatta-with-carmelized-onions-rye-spelt-flours/
I of course changed things up a little but you can stick to AP flour or bread flour.
Thanks for the input. I looked at the link. Interesting looking bread. I might try that one day. I am careful when I flip my bread. I get a rise of 1 1/2 no problem. Some times 2 x. I might try a rise of less . I use gold medal bread flour. Have used others. Same result. I might be as good as it will be after looking at many posts previous of others.
To fussy I guess. Every one lines up at the door when they smell it baking .
Thanks again,
Bob