February 15, 2016 - 1:02pm
Ciabatta @ 80% hydration
I changed the hydration and because the starter had been refreshed two days prior, I used 60g rather than 50. The holes are just too darned big! It makes a decent sandwich loaf, but not quite what I was looking for. I searched some youtube videos and unlike Peter Reinhart, Ciril Hitz degasses his ciabattas and does not fold and his crumb structure is more even. I like the shape Peter's letter fold gives, but next bake of this loaf I will de-gas gently before folding to see if I can get a more uniform crumb structure.
One of the reasons I love to bake is that I learn something new just about every time I bake a loaf. I got great oven spring once again and the before and after photos follow:
Happy baking folks! Ski
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Holey oven spring and holes Batman! Wow....I have never gotten such a lift off with a ciabatta. The holes do seem a bit much. I will have to check my last bake and see if mine was that full of big holes but I doubt it. It must be something to do with how you are shaping. I also use PR's method so strange you are getting these results.
Here's a link to one of my bakes. https://mookielovesbread.wordpress.com/2012/02/25/ciabatta-with-carmelized-onions-rye-spelt-flours/
I used IY and not my starter for that one but here's one I did: https://mookielovesbread.wordpress.com/2012/02/05/sourdough-ciabatta/
I'm sure you will figure it out soon enough.
Regards,
Ian
Hhhhmm! Not sure what to make of this.
There is that old adage "If you can't say something positive then you best say nothing at all".
Well.. Despite a moment of pause I feel compelled to offer my opinion. Ciabatta is a bread I hold close to my heart since it was the first bread I perused on my baking journey...
There isn't anything about this bake that resembles "Ciabatta" to me. All I see is, errors..
Too much gluten, improper bulk, no devised shaping, consequently a dodgy crumb and no characteristic floured top. The cover of Carol Field's wonderful book "The Italian baker" displays perfectly what a loaf of ciabatta should look like.
Haven eaten fine examples of ciabatta in Italy, none of them ever had a glossy crumb either.
Skibum please excuse my rant. I am sure you're pleased with the results, it's just I can't welcome such a misrepresentation.
Sorry.
In my three or four years here at TFL, yours is the first negative post. Most of us here are home bakers trying to do the best we can. So if you can't say something nice. SHUT UP!
I agree. He's usually a nice guy so not sure why he's being so negative. While your bake may not be perfect, none of ours usually are. My latest bake was under-proofed and burst at the side.
I hope you didn't take my comments as negative as I was only surprised as to how much lift you achieved and tried to point you to some of my posts which may be of interest. Anyway, ignore the negativity and keep on baking and posting as most of us appreciate your posts....I know I do! :)
Regards,
Ian
I did not take your comments as negative at all. In fact I said the same thing you did, 'holy crumb Batman.' Thank you for the links. Your bakes are always interesting to read about.
Happy baking! Ski
Boy, do I feel like a monumental tit.
Did you ever regret saying something?! I think personal matters have caused me to take leave of my senses.
I didn't mean to be as harsh or as negative. Clearly I have a way with words. My gripe encompasses more than just your bake and you have unfortuately and undeservedly taken the brunt. I can only offer my apologies again Ski.
I agree with your sentiment that we are just doing our best. I certainly shouldn't have been so cut and dry. With reflection please let me take this oportunity to comment fairly and soberly.
You've done well to execute a bake at 80% hydration. Perhaps a little underproved since the bottom has blown out. Still you have retained a characteristic open crumb. I would offer that there is a way to go yet if you're looking to achieve a loaf of ciabtta reminicent of one you might find in Italy however.
Keep on baking and don't let jerks like me put you off!
Phht... C'mon... Misrepresentation, my foot. He's not selling anything or claiming it is highly authentic, just home baking a high hydration dough in the ciabatta style and pleased with the results. Good for Skibum.
Were I on a quest to defend the integrity of ciabatta, I think I'd start with Wendy's or Burger King, or maybe Jack in the Box, not this.
Well the results for this bake were certainly not ideal. The only reason I posted is that another poster was interested to see the 80% version. I have another 80% version on the go now and will take a tip from Cyril Hitz and de-gass gently after the bulk rise. I may be a little firmer with Mr. Reinhart's letter folds and we will see what happens. With crumb hles this bit, it is tough to rub with garlic and drizzle with EVOO. It all runs through onto the plate. I tastes fine though and I am happy to be back baking loaves. My neighbours and their little are ecstatic!
Happy baking! Ski
I love the look of your crust. Can i ask what type of steaming technique you used? I used to get really chewy crusts, until i started using less steam. So i'm just curious as to what everyone else does?
I use a steaming technique suggested here by freshloafer SylviaH. I essentially use a 9"x4" loaf pan and fold a terry cloth kitchen towel to fit. The bread pan is heated with the oven and just before baking I remove the hot pan, add the towel and about 11/2 cups of boiling water. I give it a few minutes to build steam and then bake. I use the same towel each time. A picture is worth a thousand words. Here is my steaming setup:
Happy baking! Ski