wheels wrote:Does anyone make ciabatta?
I've had a couple of tries now and am reasonably happy with my last attempt, although the prolonged time scale for making it is somewhat off-putting. It had a 24 hour ferment for the starter (biga) and then about 3 hours in all for the dough (but this should have been 6 or 7 hours).
The recipe I used is
here.
Phil
I followed the recipe you posted on your blog. Started the biga on Saturday morning, had a busy weekend so got up early this morning to finish it off, the idea to have ciabatta with dinner tonight.
All good, unfortunately I followed your recipe to the letter and it didn't turn out too well, I think I should have added 7.9gm of salt to the recipe, not the 79gm that you state, due to the early hour I did not even question this, until I re-read the recipe wondering why I still had a thick batter like consistency that was showing no sign of bubbles or anything to suggest it was more than a thick pancake mix.
Any chance of confirming the correct weights, and also, what do you base the 1.8% on, is it the total weight, the flour or the liquid.
Will try again next week.