Ciabatta gone flat

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HippieHanks on

I know that ciabatta doesn't rise like say a sandwich bread, but I just tried making it, and it came out more like a flatbread, very little rise, and I did 4-45 minute rises, pressing down and turning the dough at each interval. Plus about a 3 hour rise after forming. I wonder if perhaps too long of a second rise? Help please!!

KAF bakers companion cookbook recipe for a standard ciabatta. I made the biga, which rose beautifully. I think possibly when I was doing the first series of rises that I wasn't gentle enough when folding the loaf. The yeast is instant about a year old, but has been kept in the fridge, also was obviously active as the bread was rising. It called to cover the bread with heavily greased plastic wrap during last rise, I don't know if that had an adverse effect.  Although the bread seemed to rise nicely at first, the second rise was only so-so and there was almost no rise in the oven.

"pressing down".  This is a delicate dough, and is never presses or punched down.  It is very gently folded.  Watch Ciril Hitz' video.  Or just about any other video not made by a Frank's Garage bread type.

Thank you, I think I manhandled the dough too roughly during the first series of rises. Going to give it another try today. Thanks for the information on the video, will watch!!!

I find helpful follows the recipe found in the "most bookmarked" here on the home page.  The recipe is here: http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread and the video is here: https://www.youtube.com/watch?v=v24OBsYsR-A

Don't be discouraged - it takes time and practice to consistently get that kind of results.  Each round is fun, though, and the results taste great even if they don't look overly traditional ;)

Have fun with it!