Goldilocks and the Three Bears ciabatta
The grandfather of the husband of one of our nieces (nephew-in-law?) died recently and my wife made a meal for his family. I pitched in with ciabatta bread, using Reinhart’s ciabatta with poolish formula from BBA. Since each loaf was a different size, we gave them the Papa Bear and Mama Bear sized loaves.
I did run into one snag with the formula. The final dough calls for 22.75 ounces of flour, which I dutifully mixed in. And immediately began to wonder if I had strayed into a bagel recipe, since the dough was so stiff and dry. A second reading confirmed that I had read the weight quantity correctly but then I noticed that the volume quantity called for 3.5 cups. I suspect a typographical error occurred and that the weight should have been 12.75 ounces, instead.
Cue the addition of water. And more water. And more salt. And more water until, eventually, the dough was the sticky, slack blob that it should have been. Fermentation proceeded pretty much as expected. As much as possible, I avoided degassing the loaves while shaping but I did flip them (deliberately) while transferring them from the couche to a baking sheet. They showed good oven-spring while baking.
The bread was well received. To quote our niece’s husband, “The bread you made is freaking insane.”
Since I haven’t cut into the third loaf, I don’t know what the crumb looks like. It wouldn’t surprise me to find that the texture is closer than a typical ciabatta because of the additional mixing/kneading to incorporate the added water.