www.sausagemaking.org

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

my other half makes it regulary in bread machine,let me know if you want recipe .machine is a panasonic

Yes please, my dad has a machine.

Phil

ciabatta,
yeast 1tsp
strongwhite flour 500g (1lb 2oz )
sugar 1tsp
salt 1tsp
virgin olive oil 3 tbsp
water 350 ml

use 6 hour french bake,
panasonic SD 253

Many thanks, I'll pass that on to dad.

Phil

Nice looking crumb Phil.....

Thanks
I'm quite pleased with it - but it's a right kerfuffle to make!

I bought a packet of ciabatta bread mix in Lidl the other day I wonder what that will look like.

saucisson wrote:I bought a packet of ciabatta bread mix in Lidl the other day I wonder what that will look like.

Small crumb, slightly chewy, makes a good pizza base, takes about 15-20 mins in the kenwood to come together.
Great for garlic bread.

LD

Thanks!!

Dave

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.

Oh Poo, major apologies Richierich. The figure is 9gm, I don't know where the extra 7 came from. It's 1.8% of the flour, odd I know but that's how bread recipes are usually expressed.

Be warned, the dough is that soft it's a pig to handle. You can get an impression of what it's like here:

http://www.youtube.com/watch?v=hq4dUB1v ... re=related

Phil

Ah, that now kind of makes more sense, I couldn't seem to figure out how 7.9 could be 1.8%. Thanks for the reply, I can certainly confirm it being a pig to handle, when your recipe suggested first folding it, I looked at this liquid running across the worktop and thought "fold, how am I even going to get it back in the container".

That said, mine looked a lot runnier than the dough in the video, less water perhaps next time round.

I will let you know how I get on next weekend.

Richierich

...and that dough's only 75% hydration - imagine what it's like at 80%!

Phil

I've made it a few times, never really been happy with it.
That looks good Phil, I'll give your recipe a try.