The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Ciabatta

dolfs's picture

Reinhart's Ciabatta

Today we're having a party and I figured (yesterday), I'd make some ciabatta. I never made it before and decided to make Reinhart's (BBA) recipe based on biga. I did scale it up a little to make slightly more. In the process of doing the calculations, I think I discovered some errors in the percentages and corrected them. I made the bread using the corrected recipe (I'll post on that seperately). For the final dough, I used buttermilk instead of water, and I did add about 70% of the optional olive oil.Reinhart's Ciabatta (Biga)

Reinhart's Ciabatta (Biga)

Ciabatta, excellent holes and crumb

Ciabatta, excellent holes and crumb

The dough came together as described, mixing in a KA, 4 minutes with paddle, and another 3 with the dough hook, adding just a little flour. While the rest of the baking proceeded as written, I noticed that my dough was actually rising a lot more than I expected. Now, I have to note that the weather is really warm right now (90F+) and my air-conditioning is set at 78F. I let it happen while I remembered some people had had issues with these recipes, so I looked up these old posts. Biggest problem people had was not a good open crumb, so I started to worry...

When I cut the dough in three pieces for placing in the couche it definitely collapsed some, but I decide to just let it rise again. It did. Then I baked, as described, and the result, as far as I am concerned, was just wonderful in shape, texture, crumb.

I will report in a separate post about some of the observations and my thoughts as to why this worked out so well. 


Floydm's picture


Jeffrey's picture

Ooh! do i ever need to try that recipe again, thanks for the nice picture.

Paddyscake's picture

nice job..I'm really impressed that was your first try at ciabatta.

pjkobulnicky's picture

It must have been something in the air because of Labor Day. I made a recipe of Craig Ponsford's Ciabatta from Maggie Glazer's book (one of my favorite recipes for many purposes including pizza) and they turned out equally as well ... and I too retarded the dough for about 8 hours (while I was at work with my wife punching the dough down once at noon). When i got home, I took the dough out of the fridge, let it warm for an hour, shapped the loaves and waited till the oven and my stone came up to temp. Even though I did the ritual dimpling before loading them in the oven, the little suckers just sprang up into loaves in the oven. They were terrific and the hit of my dinner party on Friday.


Paul Kobulnicky

Baking in Ohio