December 31, 2022 - 3:11pm
Jason's Quick Coccodrillo Ciabatta Bread Question.
I was just getting ready to try this recipe. Reading through the instructions, I see no mention of water temperature. Anyone have the answer?
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Jason's Quick Coccodrillo Ciabatta Bread Question.
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…when I first landed at TFL, Jason’s ciabatta was one of the recipes I liked very much. I never worried about water temp, just got it from the cold tap. Always worked great for me. I still make ciabatta probably at least twice a month, 80% hydration but 50% Semola rimanicata and maybe 10% AP (correction 10% Bread flour…the rest AP). 3 stretch and folds over 1-2 hours and shape/bake after 3x rise.
Bonne chance,
Phil
I went ahead with this. I used room temperature water. My Kitchen is 75 degrees. I mixed this all up in the Ankasrum Mixer. It took about 15 minutes to pull away and form a ball. I kneaded for 15 minute more until it felt right to me. This was all done at the 6 o'clock speed position on the Ankasrum mixer. Dough temperature after kneading 81 degrees.
I'm currently waiting for the dough to tipple in size.
I had a tough time with the" now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape "
Took me a while to work out shaping ciabatta. I mostly make 2.5 kg batches which I cut into 3 roughly equal size loaves, using my bench knife to even up ends and sides as needed…but minimal handling as a rule on the pre-shape. After 30 minutes of bench rest, I pick up both ends of a loaf using the bench knife and another scraper, hold my breath, then flip and stretch (if needed) onto peel. Getting a second loaf onto the peel is generally even more exciting than the first. Then bake with steam.
Phil