Ciabatta practice
So, the Little Woman keeps nagging like a parrot "how about making some ciabatta, how about making some ciabatta" The only thing missing is the "aawk" squeal at the end. Sheesh!!! Okay, okay already.
I haven't made ciabatta in nearly forever with my batard and baguette obsession, er, interest still peaking. But I'm out of practice, so this is the practice run. A half dozen rolls and a long loaf. 1000g total dough mix at 83% hydration, this is the only thing that I use the mixer for. Lost some dough to the workbench, mixing bowls, etc. and the entire thang is down to probably a little more than 900g.
Next time to do:
- Too much flour, but there is that fine line to walk with ciabatta between sticking and releasing
- Better shaping
- More loft on the loaf. The rolls came out just dandy (shaping excluded).
Biga made yesterday and then retarded overnight, the whole activity cost me a tad more than 5 hours today.
Steam released and rotated.
alan
Comments
but you've still 'got it'! These look terrific, Alan!
Cathy
This is what I'd like to get back to, from the "old days" (late 2013)
alan
These are very nice indeed. So how many grams were these beauties? I think a couple percent more water wouldn't hurt any since spreading is good:-). Haven't made ciabatta in about forever so will have to move these up to the head of the bake list this week and maybe try to make them as sandwich thins for a real oxymoron. Well done and
Happy baking Alan
...
Going on a nominal TDW of, let's say, 950g - I split the blob of dough into two, one for the loaf and six for the rolls. Therefore, a SWAG would be an average of maybe 75-80g per roll.
I love the natural sweetness of the ciabatta dough (aside from the fact that I'm a known crust nut!). This morning my wife lightly toasted a pair of split rolls and then placed a sunny side egg upside down on each of them. Now that's livin' high on the hog...
alan
fresh ciabatta and egg yolk filled air bubbles, yum.