Ciabatta tip


I made Ciabatta for the first time last night using the recipe in the book. It was the first time I used a Poolish (the only problem with using a preferment like a poolish [ as opposed to a Tiga/Biga which I liken to having another child or pet that needs to be fed and nurtured every day--my wife keeps one going every once in a while when she gets on a Tartine bread kick] is that it requires an extra day of advance thought... The bread is delicious and worth the extra day of preparation. Visually, however, it was more of a "C" shape than linear, as the dough was heavy and soft after hanging around for an hour and a half. As I tried to slide it onto the steel, the ends caught, resulting in the slight hammock shape that I could not remedy by moving it. What I am planning to do next time is to use parchment paper and shape the dough on that for its rise, then move that onto the steel. That should work...

(The flour was Trumps. We have been experimenting with Trumps and Pendleton that I purchased here on the website--we prefer the flavor and texture of Trumps, but that is a personal preference, of course). Now that I know how good the Ciabatta is, I think we will try Tony's Artisan and Central Milling High Mountain/Hi Gluten)

Ken K.
posted about 2 years ago

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Thanks for sharing Ken. Between the two, I prefer All Trumps as well. I haven't tried the Ciabatta recipe yet, but will put it on the shortlist.

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Raj Irukulla admin
posted about 2 years ago


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