November 16, 2021 - 12:28pm
Flour on ciabatta bottom caking
I can’t seem to find anything on this. I did a batch of ciabatta and the recipes always say to be liberal with flour but the bottoms had crusted raw flour that tasted pretty gross. The details and pictures will probably help tell the story and what I did wrong. I may not have heated the steel long enough. But the inside and tops are perfect for my second round of ciabatta. Thanks in advance.
-Charlie
80 % hydration
500 g King Arthur bread flour
100 g Whole Foods whole wheat flour
150 g semolina caputo
150 g starter
2% salt
4% olive oil
Proofed on parchment paper with corn meal and bread flour
baked at 450 F on pizza steel for 15 with water underneath
425 for 10 without water
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Guava,
I just take my counter brush and remove excess flour from top and bottom. Doesn’t seem to hurt anything and makes the mouth feel significantly more pleasant. Ciabattas are very wet doughs so the flour does help, but you’re not required to keep and consume every bit of it.
Cheers,
Phil
Guava,
I just take my counter brush and remove excess flour from top and bottom. Doesn’t seem to hurt anything and makes the mouth feel significantly more pleasant. Ciabattas are very wet doughs so the flour does help, but you’re not required to keep and consume every bit of it.
Cheers,
Phil
the loaves after Bulk Ferment. See what it looks like when not over-floured, no brushing off needed either.