Go big or go home, Part 2
Well, as with last time I was already home, but went big anyway. Several years ago I posted another of this ilk but today's offering is for ciabatta. Two days prior I had baked a trio of ciabatta to serve to our afternoon guests, and any remainder went out the door with them when they left.
It was time for more. And this time I decided to bake two loaves using the same 1500g mix. But instead of being fair and equitable by dividing as close to 750g each, I went big at 1000g on one and the puny-looking bread is 500g. This should put the larger loaf in perspective.
79% overall hydration (76% Water, 3% EVOO), 80% PFF biga at 66% hydration.
The Sunday fare...
Today's Brobdingnagian loaf. Considering the consistency of ciabatta dough, it was a very minor challenge moving it from couche to peel, hence a bit more misshapen than my usual ciabatta barrel loaf.
We have a relatively new and quite active and quite welcomed TFLer, tpassin, who is providing fine detailed support on the site. But one comment which I did have an exception to was the other day when "t" said that ciabatta was a flat loaf, or something to that effect. I'm here to testify that this is not always the case.
I rest my couche case.
Comments
This might be the only bread that I haven’t seen you turn into a baguette.
Paul
grissini 🤡. Here's the first beast, from March 2019.
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So, did you take the plunge with Varda and Joan? They'd probably give you a pass on the checking references thang 😀. Kudos to both of them for their successful second act in life.
However, I can't say that I'm surprised. If you turn pumpernickel into a baguette, that will surprise me.
While interning for Varda and Joan is very tempting, I have enough on my plate already. I'm involved with two upcoming reunions, one in September and another in October. And I'm heavily involved in our local library's plans for an expansion. It's probably too much to say that I'm the project manager but I somehow seem to be responsible for coordinating the design and permitting stages of the project. All pro bono, of course. The blueberry bushes that my dad planted on the farm 50-odd years ago are loaded and need to be picked twice a week. There are two rocking chairs on our front porch but I don't get to spend a lot of time in either of them.
Paul
How do you achieve the dark crust? My ciabatta usually turn out a tan color.
As always, your bakes are good.
Happy baking.
Ted
a number of ciabatta crusts on the paler side. These bake at 480dF on that thick granite stone. 14 minutes mega-steam (to quote dabrownman), ~14-16 minutes after venting, final 2 minutes venting with the oven door cracked. After that I can't say why. King Arthur AP flour, so nothing fancy-pants for me.
Thanks, Alan
great bakes!! i've never made ciabatta but reading this post makes me wanna try.
There are plenty of good videos out there, some bad ones too. But if you wish to give it a try, this isn't a bad place to start. My take on the Giorilli style...
https://www.youtube.com/watch?v=UBz3yKQ42s4
I've only made the Giorilli dough once or twice, so the dry biga is an outlier for me. Almost all the time I go for either a 40% or or more recently 80% PFF biga at 66% hydration. Then the Scott MeGee method for shaping. Mr. MeGee has a really good video from where I picked up the shaping. https://www.youtube.com/watch?v=xxr4oedBRIE
As always your ciabatta look exceptional with the ideal crust and crumb. Always nice to see some of your bakes.
Best,
Ian
"magic" necessary to bake a good ciabatta loaf. Somehow I think it may have had something to do with practice too! A combination of the two.
thanks, Alan
These are up to your usual high standards and would do any bakery proud. Actually I’ve never seen ciabatta as good as these in any bakery around here. Lovely crust and super open crumb Alan.
Benny
and I'm more than half-way home. I think next time I'll stick to the same 500g x 3, or give 750g x 2 a shot. Baking 1000g was more or less just a "proof of concept" for me..
Thank, Alan
But one comment which I did have an exception to was the other day when "t" said that ciabatta was a flat loaf, or something to that effect. I'm here to testify that this is not always the case.
Oops, my own comment was omitted somehow. I probably should have said "relatively flat". It is pretty amazing how a good ciabatta and even more a loaf of glass bread can pop up, isn't it? Your pictures are gorgeous!
several times. I can get a crazy open crumb but the ability to have it rise and hold its shape, as I can do with ciabatta, still eludes me for the most part.
My brother lived in ABQ until a week ago, residing in the Tramway area known as Sandia Heights, well south of your former Chimoya. One of our joys was to make annual pilgrimages out there for visits from our SE coast home, but those days are now over. Not sure the high dessert with a beauty all its own would be right for us, but it surely was a bonus to getting together with him.
Thanks for the kind words. Alan