Ciabatta
Same day Ciabatta....
Plenty of versions and methods for this bread. Depends on what you want for an end result I suppose.
This one called for folding over in the shaping procedure and that means plenty of flour on the bench and for me created a bit firmer crust than I was expecting. Although, it is still a thin crust.
Next batch, no shaping at all. Just pat gently out and cut into 2 pieces and place on my tray.
It also didn't get much browning in the short baking time...so I left it a bit longer, which, of course, contributed to a firmer still crust...
However, such a lovely soft airy crumb... even though the airiness seems a bit uneven here and there. No matter...it is lovely Ciabatta.
I put it in a plastic bag over night and the crust softened wonderfully .... not enough so that it becomes just a French loaf..hahahha...but, softer and chewy ... man, it is so much fun to try to get what we strive for, or maybe more like what we hope for, in the bread world, isn't it???
Here is the abbreviated version of the recipe that I used to make it.
350 g plain or bread flour
280 g water
1 tsp. yeast
1 tsp. salt.
Mix all ingredients together, cover bowl and rest in warm place 30 minutes. (I use my microwave after warming something in it. It's nice and cozy in there)
Do 3 sets of stretch and folds during the next 1.5 hours.
After the 2 hours total time.... transfer dough onto floured surface and shape into rectangle.
Roll up as for a jelly roll and pinch edges to seal.
Divide into 2 or 3 as you choose.
Flour surfaces and cover and let sit for 45 minutes.
Lift and slightly stretch each piece as you transfer it to a baking sheet.
Lightly spray with water. ( I totally forgot to do this)
Bake 450F for 10 minutes; reduce to 400F and bake for another 12 - 15 minutes. Do not open oven during baking.
~~~~~~~~Options for shaping: .... I didn't roll it up, Just folded it over 1/3 like a letter and then, the other third over. I did find that it made the dough seem somewhat dry and over floured even though they always say it is supposed to be like that. Part of the charm of Ciabatta.
Also it was a huge rounded piece that I felt I had to gently press down a bit and, it got even more rounded as it baked. If you like it nicely rounded up like this one...go for it!!
Next time I'm not going to play with it at all...just cut my shapes and transfer it gently while stretching it out a bit and bake it.
Although, having said that...I am enjoying the nicely plump pieces ... as sandwiches, toast, dippers for oil and vinegar, etc....
Ciabatta
Same day Ciabatta....
Plenty of versions and methods for this bread. Depends on what you want for an end result I suppose.
This one called for folding over in the shaping procedure and that means plenty of flour on the bench and for me created a bit firmer crust than I was expecting. Although, it is still a thin crust.
Next batch, no shaping at all. Just pat gently out and cut into 2 pieces and place on my tray.
It also didn't get much browning in the short baking time...so I left it a bit longer, which, of course, contributed to a firmer still crust...
However, such a lovely soft airy crumb... even though the airiness seems a bit uneven here and there. No matter...it is lovely Ciabatta.
I put it in a plastic bag over night and the crust softened wonderfully .... not enough so that it becomes just a French loaf..hahahha...but, softer and chewy ... man, it is so much fun to try to get what we strive for, or maybe more like what we hope for, in the bread world, isn't it???
Here is the abbreviated version of the recipe that I used to make it.
350 g plain or bread flour
280 g water
1 tsp. yeast
1 tsp. salt.
Mix all ingredients together, cover bowl and rest in warm place 30 minutes. (I use my microwave after warming something in it. It's nice and cozy in there)
Do 3 sets of stretch and folds during the next 1.5 hours.
After the 2 hours total time.... transfer dough onto floured surface and shape into rectangle.
Roll up as for a jelly roll and pinch edges to seal.
Divide into 2 or 3 as you choose.
Flour surfaces and cover and let sit for 45 minutes.
Lift and slightly stretch each piece as you transfer it to a baking sheet.
Lightly spray with water. ( I totally forgot to do this)
Bake 450F for 10 minutes; reduce to 400F and bake for another 12 - 15 minutes. Do not open oven during baking.
~~~~~~~~Options for shaping: .... I didn't roll it up, Just folded it over 1/3 like a letter and then, the other third over. I did find that it made the dough seem somewhat dry and over floured even though they always say it is supposed to be like that. Part of the charm of Ciabatta.
Also it was a huge rounded piece that I felt I had to gently press down a bit and, it got even more rounded as it baked. If you like it nicely rounded up like this one...go for it!!
Next time I'm not going to play with it at all...just cut my shapes and transfer it gently while stretching it out a bit and bake it.
Although, having said that...I am enjoying the nicely plump pieces ... as sandwiches, toast, dippers for oil and vinegar, etc....