Jason's Quick Ciabatta
Taking a brief break from my baguette obsession, yesterday I decided to try something different, and Jason's quick ciabatta recipe posted by LilDice seemed perfect. Short turnaround, and I'd never dealt with such a high hydration (95%) dough before.
What a great recipe! Certainly entertaining and challenging slinging all that goop around! I think they came out well for the first try. I messed up by being impatient and trying to squeeze all four onto my baking sheet peel to bake at the same time, should have taken LilDice's advice and done two batches. One of the four ended up vaguely slipper shaped, the rest were more lung and liver shaped ;) Have to work on that next time. I did invert on the way from bench to peel, and it did seem to avoid the "bubbles all at the top" issue that some folks had. All had nice crust and crumb, and for such a short fermentation, tasted great. We had caprese sandwiches for dinner last night with a nice caesar salad.
Back to baguettes now! Woke up early to start the 12 hour cold autolyse for TXfarmer's legendary 36+ hour sourdough baguettes. Meep!
Loving TFL!
Comments
These look great. Now get back to tending that SD starter :-) Well done and
Happy baking
'Twas but a short diversion :)
The starter seems to be doing great now! I fed the mother 80% hydration per FWSY and started another at 100% to go in TXFarmer's 36+ hour baguettes. After putting the long autolyse in the fridge at 7am this morning I realized I have dinner plans tomorrow evening, so might be doing some shuffling on the timing. Seems like longer ferment in the fridge shouldn't be too disastrous.
Am I right in thinking the idea is to feed in the morning on normal schedule if the levain is going into final dough 8-12 hours later when it's peaking? Could you use starter in dough if had been fed 24 hours earlier?
been retarded for 24 hours or even 48 hours in the fridge is no big deal. It might make the bread a little more sour is all. I routinely retard my built and peaked levain for 24 - 48 hours in order to make a more sour bread as it is my personal favorite. Today I have a SD one going for 24 hours and the YW one (that will never go sour) will be at 48 hours and I am using both in the same bread. i have gone 12 hours longer with txfarmer's recipe but did cut the levain amount down to compensate for the longer schedule.
I think that for Tartine breads he likes to use a 'fresh' levain and Forkish likes to use a 'peaking' one. It seems most recipes call for a peaking levian.
Good luck with txfarmer's recipe. Your starter is very young so getting her crumb will be problematic but in a few more weeks - look out!
Happy baguette baking
Hadn't really thought about the youthfulness of my starter :) Doh! Oh well, it's just flour and time, we'll see how it goes.
In typical "biting off more than I can chew" (no pun intended) fashion I am also starting an FWSY Field Blend #2, which I have been wanting to try for ages. Hopefully one of them will come out OK!
Thanks for the retarding and additional general levain information.
What is a YW starter and why will it never go sour?
I've been looking at the Tartine book since I started baking, have it in my wishlist, but still feel like I have a lot to learn from FWSY (and now Hamelman, thanks to folks here).
Cheers!
Those are gorgeous. Bravo.
Means a lot. Appreciate the community you've fostered here.
I've never been able to try this recipe in earnest because I don't have a stand mixer. That crumb looks pretty much perfect for the purpose your pictures suggest. Looking forward to seeing your 36-hour baguette results!
Yeah, I love stretching and folding, but really don't enjoy kneading of any great length. Can't imagine attempting that recipe without a mixer. Ironically I bought a beefy one (Kitchen Aid 600) as I started getting into bread baking, and of course every recipe I make is no-knead/S&F. Comes in handy for other baking tasks - good for pasta dough and macarons are becoming a side obsession!
I'm nervous about the baguettes, but will share the results good or bad.