Ciabatta

[baronkev]

We are having difficulty making Ciabatta properly. The shape and crust is good and we get a good rise and spring but the problem is the crumb is not bubbly as it should be but more like regular bread. What are we doing wrong?

[turkey]

I think get a good ciabatta you need a very wet dough with minimal working after it has risen.

I found a video that does not have an exact recipient but does have making it and a brick oven :-)

[matt]

What's your recipe baronkev?

As Turkey mentioned it needs to be a very wet dough. The amount of water should be around 75% of the flour weight.

You need a few different skills for handling the high hydration dough, but it *can* be done without a mixer.

[Breadandwine]

Hi baronkev

I've always made a ciabatta by increasing the volume of water by 25%. Using the traditional flour to water ratio of 16:10 (1lb flour to half a pint of water) and increasing the water by 25% produces a 'semi-batter'. I then mix it entirely in the bowl, leave it to rise in the bowl, tip it out onto a baking sheet and leave it to recover before baking.

That's basically it. You can muck around with the timings - use an overnight dough or a sourdough, but the technique, for me, remains the same.

Here's my full recipe and method:

nobreadisanisland.blogspot.co.uk/2011/07/ciabatta.html

Cheers, Paul

[baronkev]

Thanks. We used the Paul Holywood recipe and a couple of others but no luck. We were hoping for that texture in the video but just get small bubbles so it must be techniqe I guess.

[Calaf]

Hi Baronkev. Hmmm... Ciabatta. Brutal stuff. More about texture than flavour. Contrary to popular belief it's not a traditional bread but was invented I think in the 1970's. It's the Chorleywood of Italian bread. Nice though. Most of the recipes around are probably influenced by the American version so I'm not sure what to advise.

The thing that most people look for is the chewy texture and big bubbles so the keys are gluten and air. The first thing I would suggest is using a very strong North American flour. I make it by beating the crap out of a very wet batter and baking hot. I'll post a pic when I make some. Takes about 4-5 hours max.

[Breadandwine]

Apr 14, 2012 10:42:48 GMT Calaf said:

Hi Baronkev. Hmmm... Ciabatta...It's the Chorleywood of Italian bread.

That's a bit harsh, Calaf! At least it can be made at home! Try that with the CP!

I see it more as a vehicle for other ingredients. Not that I make it much - a focaccia is more to my liking.

Paul Hollywood just confuses me. He makes focaccia with an 85% hydration - and a ciabatta with only 76%.

I can't be bothered!

Cheers, Paul

[turkey]

to get large bubbles you need a good bit of yeast activity, perhaps you need to make a yeast slurry like the video with warm water and some flour, let this get nice and fermented and then add it to your mix. Also I think you do have to leave it to rise to allow the yeast to make the structure. This resting is probably the most important part for the structure required.

finally you want your oven hot, I add thermal mass to the oven just some stone (pampered chief stuff I was given) items on the top and bottom shelf and leave the oven at max for at least an hour to soak it all with heat prior to putting bread in.

[benjibong]

italian traditionalists get sniffy about ciabata.

its not so much the yeast activity as the gluten. a good window pane on the dough stops the yeasts gas escaping.

you can either use a low work method and then treat it very gently or a high work method in a machine. the low work method eg by hand will not give you the chewy texture. not sure that holywoods method is any good.

[Calaf]

I've not tried Holywood's Ciabatta so can't comment.

Here's mine...

Slipper shape:



Round ones:



If you want bigger holes then prove longer and if you worked the gluten right it will hold up fine. Oven spring is impressive on these but I don't bother with splasing water.

Flat slippers are good for Panino, sliced open and filled.

I like to eat the bread with butter rather than olive oil. I think the chewy texture is better suited to butter.

[baronkev]

My! The wife just started dribbling. Care to share the recipe?

[Calaf]

Baronkev, I think technique is more important than recipe in most things, but I'll post something in a new thread. Can't guarantee it'll be up to the standard of Paulthebread's though.

Edit: see here:
ukwoodfiredovenforum.proboards.com/index.cgi?board=breadrecipes&action=display&thread=303