Le Boulonger86... I met you on the Stellaculinary.com website. You do great Ciabatta! What hydration is that loaf in the picture? How much fat do you use by the bakers percentage? What temp do you bake that loaf at? You're my Ciabatta idol!
1'm going to mix a poolish for your ciabatta bread. Tomorrow I'll add to that poolish and bake it tomorrow afternoon.
Poolish:
358 grams of bread flour
358 grams of Water
A pinch of yeast.
I'll let that double in mass... About 12 to 14 hours. Then I'll add:
357 grams of bread flour
214 grams of water
20 grams of olive oil
18 grams of salt
I'll do some stretch and folds until I feel the dough has come together properly. Then I'll put it in my rectangle plastic final proofing container and cover it. Once it's doubled in size I'll gently dump it out of the container on to my semolina covered work surface and cut it into 4 pieces of about 325 grams. With my transfer board it put it on my couche and sprinkle it with semolina.
Then I'll let it double in size while I preheat my convection oven with the baking stone and cast iron skillet in - to 500 degrees. I'll bake for 30 minutes total but I'll rotate it after 15 minutes 180 degrees.
That speaks to a thorough baking. Good work!
Paul
How's the "chew?"
That would make a dine Mortadella Panini. Well done and happy baking
Thanks for your kind comments
The chew was good ........
I ate it with some of my homemade Pancetta........... :)
Le Boulonger86... I met you on the Stellaculinary.com website. You do great Ciabatta! What hydration is that loaf in the picture? How much fat do you use by the bakers percentage? What temp do you bake that loaf at? You're my Ciabatta idol!
Hi Wartface
just a table spoon of olive oil for 715g of flour, baked at 250°C for 30 minutes, a180 degree turn after 15 minutes
1'm going to mix a poolish for your ciabatta bread. Tomorrow I'll add to that poolish and bake it tomorrow afternoon.
I'll let that double in mass... About 12 to 14 hours. Then I'll add:
I'll do some stretch and folds until I feel the dough has come together properly. Then I'll put it in my rectangle plastic final proofing container and cover it. Once it's doubled in size I'll gently dump it out of the container on to my semolina covered work surface and cut it into 4 pieces of about 325 grams. With my transfer board it put it on my couche and sprinkle it with semolina.
Then I'll let it double in size while I preheat my convection oven with the baking stone and cast iron skillet in - to 500 degrees. I'll bake for 30 minutes total but I'll rotate it after 15 minutes 180 degrees.
Am I pretty close?
All went well... You are a good teacher. This was a yeast dough, not sourdough.
<a href="https://www.flickr.com/photos/food_pictures/17583713731" title="image by Brian Foreman, on Flickr"><img src="https://c1.staticflickr.com/9/8894/17583713731_75e87aef6f_z.jpg" width="640" height="478" alt="image"></a>