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March 19, 2021 - 3:31pm
alfanso's picture
alfanso

Kingdom Bakery Ciabatta

Now my second post of a bread from the Kingdom Bakery videos.  The prior was for a polenta based bread [1].  And his method [2] of mixing and folding this dough had me curious enough.  Also this employs a poolish, something I hadn't done before with ciabatta, as it was always either biga or levain.  

A third curiosity for me is the low hydration.  At 73% this is certainly the lowest hydration ciabatta that I've ever made.  And it all went along smoothly. Of course with learning my way though this.  

I would have rather had shorter length loaves, but that will be corrected, along with other minor corrections, the next time.  I already like this method and formula.

A very soft crumb, and an extra-crunchy crust.  Just what I like!

Ed. The dough is actually 76% hydration with the consideration that the oil is a liquid and is to be included in the overall hydration.

500g x 3 ciabatta loaves


Source URL:https://www.thefreshloaf.com/node/67746/kingdom-bakery-ciabatta

Links
[1] https://www.thefreshloaf.com/node/67469/polenta-levain-kingdom-bakery-tampa-fl [2] https://www.youtube.com/watch?v=NQ5AxUfW2GU