The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


le boulonger86's picture
le boulonger86


pmccool's picture

That speaks to a thorough baking.  Good work!


Mini Oven's picture
Mini Oven

How's the "chew?"

dabrownman's picture

That would make a dine Mortadella Panini.  Well done and happy baking 

le boulonger86's picture
le boulonger86

Thanks for your kind comments

The chew was good ........

I ate it with some of my homemade Pancetta........... :)


Wartface's picture

Le Boulonger86... I met you on the website. You do great Ciabatta! What hydration is that loaf in the picture? How much fat do you use by the bakers percentage? What temp do you bake that loaf at? You're my Ciabatta idol! 

le boulonger86's picture
le boulonger86

Hi Wartface

just a table spoon of olive oil for 715g of flour, baked at 250°C for 30 minutes, a180 degree turn after 15 minutes

Wartface's picture

1'm going to mix a poolish for your ciabatta bread. Tomorrow I'll add to that poolish and bake it tomorrow afternoon.

  • Poolish: 
  • 358 grams of bread flour
  • 358 grams of Water
  • A pinch of yeast.

I'll let that double in mass... About 12 to 14 hours. Then I'll add:

  • 357 grams of bread flour 
  • 214 grams of water
  • 20 grams of olive oil
  • 18 grams of salt

I'll do some stretch and folds until I feel the dough has come together properly. Then I'll put it in my rectangle plastic final proofing container and cover it. Once it's doubled in size I'll gently dump it out of the container on to my semolina covered work surface and cut it into 4 pieces of about 325 grams. With my transfer board it put it on my couche and sprinkle it with semolina. 

Then I'll let it double in size while I preheat my convection oven with the baking stone and cast iron skillet in - to 500 degrees. I'll bake for 30 minutes total but I'll rotate it after 15 minutes 180 degrees. 

Am I pretty close? 

Wartface's picture

All went well... You are a good teacher. This was a yeast dough, not sourdough.

<a href="" title="image by Brian Foreman, on Flickr"><img src="" width="640" height="478" alt="image"></a>