January 24, 2015 - 12:10pm
folding wet ciabatta
I picked up this idea from a Ponsford video I found on the interwebs.
Basically fold wet dough on the counter with a sheer of water.
It works nicely, but I can't remember how many folds, how far apart and what temp to ferment at.
I've also experimented with a 3 days fridge ferment after one fold, followed by 2 fold once the dough warms.
I still have a gathering of eyes at the top of the bread, even with flipping to bake.
I have not proofed on cloth, only parchment.
Any pointers?
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I have no experience with stretch and folds of ciabatta on a wet surface, although this is what I do for my baguette dough with considerable success. My personal concern is that ciabatta is such a delicate dough that I wouldn't want to risk moving it in and out of its bulk rise container for any folds other than perhaps the first fold (of three that I do). On the first fold, it is still elastic enough that it can likely handle a fold on a work bench, but I prefer to do all folds inside a generous sized rectangular container.
I had made a comment on this last year with a few photos, if you care to take a look- http://www.thefreshloaf.com/comment/292275#comment-292275 .
alan
I hadn't been using a mixer, just making it all by hand. But next one I'll use some mix time. Just can't put up with the 30 mins of the Jason Croc, although it tuns out nice, too much noise.