Ciabatta by Peter Reinhart (on pulish)

Hello, is there no sugar in the recipe at all?

No, there is no sugar in the chabattas.

Thank you so much for the recipe !!! Baked. It turned out very nice! Children sit and wait for it to cool down! Pulish stood in the refrigerator since December 29, I thought I would throw it out, but no, everything turned out superb. Thanks for the detailed instructions.

It's good that it didn't go into the bucket. I kept it for a week - everything is OK.

Let the hares eat. To their health.

Good afternoon, Scarecrow!
Thank you for the recipe! This was my very first bread that I baked! I am completely inexperienced, that is, I sit straight joyful.

But it would be necessary to work on the mistakes.
She did everything according to the recipe strictly, except that she overexposed the pulish (3 hours) with a com. temperature. I hesitated for a long time whether to do it again, but still decided to oven. In the cold, the pulish stood for 18 hours. The dough rose wonderfully, did not smell sour (I was afraid the pulish had stopped), I tried to bake half.

She warmed up the oven well, poured boiling water into the oven after it was laid, as it should have been. I baked for 10 minutes at 250, then 8 minutes at 190. I don't have a thermometer inside, I was guided by my knowledge of the oven.
I was afraid to keep it longer, because see above - I did it for the first time in general.

The bread bounced remarkably in the oven, just lush and handsome.

Total: The taste is wonderful, the holes are good in the top half of the bread. BUT the bottom crust is pale and the bottom 1.5 cm is not very baked. That is, baked, this is not raw bread, but flattened. The crust is good, but in the usual chabatta it is harder.

I think what I did wrong, that my bottom of the bread is not baked as it should? Has it been underexposed in the oven? Did the water and steam from below reduce the T below? How much then should you bake?

In general - a huge merci for the fact that I even decided on this. And by and large, the bread turned out to be good.

Well that's it. Until Chuchelka does not answer me, I figured it out myself. The second portion of the dough was baked differently: the oven warmed up for 30 minutes, steam, baked for 10 minutes at 250 (well, actually there was less after boiling water), let off steam, then 15 minutes at 200 g. The result is excellent!

I am very pleased - for the first bread, I think, super! The bread swelled well, the crust was thick, the crumb with holes and a little rubbery (the flour was 12% protein). I didn't get stale for a couple of days, which is good for a ciabatta, as I understand it. And delicious!

Chuchelka, thank you very much!

I went to investigate further. This was my first bread!

[TRY OIL CHABUT TEST]

Well. Here such a noble baker showed up with the first successful bread, and I was hanging out somewhere. Forgive me for the late help.

After analyzing your detailed post, I think the oven was not preheated enough. Accordingly, it slightly warmed up under (what was baked on). Since the dough is heat-consuming, the temperature dropped at the point of contact with the loaf (bottom), and with an insufficiently heated oven, it did not have time to rise back to give a crust. The more "spacers" between the loaf and the hearth, the worse the bottom crust will bake (for example, a baking sheet, on it, a silicone mat or baking paper, and a loaf is already on top). In order to compensate for this layer of "thermal insulation", the oven must be really hot. Not only did she reach the set temperature, but for another 15-20 minutes she got cold with it. By the way, what served as a hearth? What did they bake on? Secondly, was the water put in a cup below or boiling water splashed for steam? these are two big differences. Learn to orient yourself to time only approximately. They baked for about ten minutes at the highest temperature, let the bread "explode", rise well, lower it and now focus on the crust.Should be uniform, well brown, approximately milk chocolate color.

It is correct that the pulish was not redone. Nothing will happen to him in 3 hours. Moreover, it's out of the refrigerator. While he warmed up, while his "life" was activated, he simply could not have time to ferment.

Actually, you are great. Bread is not boiling potatoes, it is something fundamental, on the verge of shamanism. A real hostess.

AND! I keep forgetting to remind: TRY OIL CHABUT TEST (preferably olive), not flour. You will like it and it is much easier.

Scarecrow,
thanks for your comment and support!

I completely agree that the oven was not preheated enough. I baked on a baking sheet, since I don't have a stone yet, on baking paper. Apparently, everything was as you say - the oven was not hot enough.

The boiling water was poured into another baking sheet located at the very bottom of the oven.
About the baking time - I realized that I had to watch it myself, and not do it strictly according to the recipe.

Here's what I meant about pulish - I overexposed it BEFORE placing it in the refrigerator: instead of the prescribed 3-4 hours it was 6.5. I fell asleep

But on the whole I am very satisfied - the second time I just came out with good bread! I was directly infected! Scratching my hands before the weekend. I will also repeat Chabattu taking into account mistakes.

What does it mean to work "smoothly"? That is, do not dust the table with flour, but oil?

And maybe you can still advise a beginner - where (with what recipes) to start at all? I'm afraid of something very difficult, so as not to be disappointed in myself.

Where to start? Well, if your chabatta turned out well (and it is considered not the easiest bread because of the specific consistency of the dough), then you have nothing to fear. Do not take on sourdough and something like Easter cakes yet. There, skill and baking experience are needed. Especially with Easter cakes / kugelhopf (it's a pity to accidentally ditch such a bunch of products). And yeast bread you have nothing to fear. Try it, ask questions, analyze errors or shortcomings in the finished product. Here you need to know some theory well, and the rest only with pens and experimentally.

Clockwork is exactly as you described. Do not dust with flour, but spray the work surface with oil (I have a large Teskomovsky silicone rug, so I do not spray the countertop, but the rug). If I use a scraper, then lubricate the scraper, if with my hands (when we fold it, for example) - hands. Do not pour oil directly, it is not necessary so greasy, but just grease.

Nothing that there is no stone. I also baked for a long time on a baking sheet. The main thing is to preheat the oven. If there is a large cast-iron pan, turn it upside down, heat the oven with the oven and round bread on it. Magnificent pod.

Thank you! Well sho - wait with questions!

[Scarecrow]

We drove, drove and finally arrived
Scarecrow,
Natasha, I've been looking at this ciabatta for so long - every time I put it off - well, I don't have a kneader, and I don't have it. But then the poet's soul could not stand it and I mixed it with an ordinary mixer - spiral nozzles for dough

I see that my mistakes are the same as those of the previous speaker - by throwing bread on a stone for a long time, I condemned the oven too much (I need to buy a shovel, tired of dancing with tambourines) - the crust came out not tanned, the bottom is pale, but everything is baked - just say it !!! The crust came out rubber (I like it so much), the crust is soft (and I like it) - and what should it be the correct ciabatta ??

Thank you very much for the bread, I will try to get it right

Your crumb turned out to be wonderful.
The crust should be rather coarse and baked (just a little underexposed, usually the chabatta is darker, so the bottom is baked). I don't know what you did there, that your oven is already cold ... I don't have a shovel. For three seconds I drag it onto the baking stone on the parchment.

I. Figs with him with a kneader. She mixes perfectly into HP! Bear in mind. Reinhart dough consistency is steeper than the classic chabatta, which almost flows. That is why it is kneaded into HP with a bang.

And even with all the reservations, you did a great job. Trust me, druhh.

Natasha, I've been reading Bertine here - like pouring the bread in 20-30 seconds, otherwise the oven will cool down immediately by 40-60 degrees. But I can't do that

For three seconds I drag it onto the baking stone on the parchment.

Probably, I need to put the parchment first on an inverted baking sheet, so that later, without removing the stone from the oven, throw bread there. I have to pull out a stone, throw dough, stick in a stone, take a sprinkler, etc., and this obviously takes more than 20 seconds

I am with the report:


The holes turned out to be small - I overdid it with folding. Then I later read that the dough should be handled more carefully during molding.
But it turned out very tasty, thanks for the recipe. I also want to try it with whole grain flour.

But the loaves rose just fine! Great bars came out!

[Lyoka]

Lyoka

But for the first time it turned out to be excellent bread. Let the holes get lost, they get lost even in the experienced ones, you need to adjust.

Thank you girls! I will train.

Now, I've replaced half of the flour with whole grain. Here's the result:

I treated the dough more carefully, so that the holes turned out more beautiful. But for some reason, the taste turned out to be sour and the smell of yeast is felt. I didn't overexpose in time. With what it can be connected?

Natasha, I've been reading Bertine here - like pouring the bread in 20-30 seconds, otherwise the oven will cool down immediately by 40-60 degrees. But I can't do that: cray: Probably, I need to put the parchment first on an inverted baking sheet, so that later, without removing the stone from the oven, throw bread there. I have to pull out a stone, throw dough, stick in a stone, take a sprinkler, etc., and this obviously takes more than 20 seconds

I had the same problem, but this is how I adapted: I cut off a piece of thick cardboard from a box from under a TV set, slightly smaller than a baking sheet. On it is parchment with bread. Then we hold the cardboard in one hand, open the oven with the other, pull out the baking sheet, pull off the parchment. It turns out very conveniently

Now, I've replaced half of the flour with whole grain. Here's the result:

I treated the dough more carefully, so that the holes turned out more beautiful. But for some reason, the taste turned out to be sour and the smell of yeast is felt. I did not overexpose in time. With what it can be connected?

How much pulish was fermented and how much then in the refrigerator? The acid is fermented pulish. Lactic acid begins to be released. Perhaps the temperature in the refrigerator is high ...

We adore ciabatta

Thank you very much for this recipe, how much flour I have spent trying to bake ciabatta according to other recipes, it's just horror. The same recipe, although long, but so easy to execute, turned out the first time.
Thank you for introducing us to Reinhart's recipes, now I bake almost all bread using the technology of cold fermentation of dough.

[tori_x]

We adore ciabatta

Flax seeds as an additive? It reminds them directly ...
tori_x

Reinhart's ciabatta has a steeper dough, so it is easier to work with. It's good that it worked out. It's good that they were not scared and took up her.

super! : rose: try it!

the bread turned out beautiful, but for some reason it stuck to the paper when baking. I had to clean it up. What was wrong. tell me, dear.

Just on paper. This is a poor quality paper, it must be replaced, for example, with Paklan paper. And everything will be great. Because bread itself is beyond competition!

Thank you dear. And she herself did not guess.

Repeating the recipe makes the result even nicer. And the paper - where is it - oiled with oil, and now does not stick. Need for invention is cunning.

I liked the bread so much that I had to bake it for two days in a row. The recipe has been changed: pulish consists of 100 g of whole-grain semolina Belovodye + 220 g of whole-grain flour Garnets.Of course, it does not give such beautiful holes as from premium flour, does not rise so much when baking. The taste was pleasantly surprised. I will definitely continue the experiment with baking healthy bread.

Natasha, thank you very much for the recipe!
I really liked making both the dough and the chabatt itself! True, my bread itself turned out to be small-hole. More holes on top, under the crust. And at the bottom, the dough is denser. What does it depend on? And another question, can you?))) My dough did not rise. Should it be so or not? The dough then rose well, the bread turned out to be high.

Getting ready for christmas

[KnadezhdaM]

Natasha, thank you very much for the recipe!
I really liked making both the dough and the chabatt itself! True, my bread itself turned out to be small-hole. More holes on top, under the crust. And at the bottom, the dough is denser. What does it depend on? And another question, can you?))) My dough did not rise. Should it be so or not? The dough then rose well, the bread turned out to be high.

And I have not seen this question ... Excuse me generously. The dough may not visually rise, because the pulish is not so steep, the bubbles do not hold well and they just come out, and do not raise the dough. Were there any bubbles on the surface? Foam type? And in the bread dough itself, the consistency is steeper, so it rose well.

The number and distribution of holes is the accuracy of the work with the dough. You need to be very careful with it, then most of the holes will remain.

KnadezhdaM

I see - you are carried away! The result is excellent.

Thank you - a win-win recipe. This time, there are two options at once - from premium wheat and from whole grain wallpaper. My husband really likes it, and now 6 grandchildren are visiting, they would also like to taste grandmother's bread.

Thank you!
Bookmark the recipe!
I ABAZE this bread!

Thank you - a win-win recipe. This time, there are two options at once - from premium wheat and from whole grain wallpaper. My husband really likes it, and now 6 grandchildren are visiting, they would also like to taste grandmother's bread.

6 grandchildren ?!

And although, I'm surprised ... Our mother has two daughters, one already has three (me), the second has two. Third in the project. So we will also fulfill and overfulfill ..

Grandma - she should be like that. I also remember my grandmother's bread (she baked great), grandmother's cabbage soup and dumplings ... Oh, golden childhood.

And I also have a great-grandson for a year and a half ...

The funny thing is that it was impossible to eat my mother's pastries, and my grandmother never did it at all. I have a great desire to bake different breads, I get great pleasure. And I am also now a bronze medalist of the Moscow Super-grandmother 2012 competition. My daughter also bakes in the oven - there is a cult of healthy eating.

And I also have a great-grandson for a year and a half ...

Great !! And what was the competition?

My great-grandson has 7.

True, everything is very confusing here. Santa Barbara. My husband has an adult son from his first marriage. And somehow everyone joined our family. We have such a strange property - we are a uniting family. Everyone gathers around us: all the feasts for common holidays, family relations migrate to us. So the husband's son has been married for a long time and his son is 7 years old (gave birth very early). He calls me ... grandmother))) How was it to be explained to a very kid: grandfather's wife is .... who? Well, he himself decided that he was a grandmother))). The whole family makes fun of me, but the fact remains. So my husband's son for so many years became my mother's adopted grandson, and his child, accordingly, became a great-grandson.

My grandmothers were classic grandmothers: they were kind, they cooked well. One is an incredible needlewoman. Thanks to her, I can knit (even with knitting needles, even crochet), sew, even spin. Although she was the chief accountant, she lived in an apartment and everything is so modern.

Great - we met. And there is a competition on YouTube. I read and sang my poems. Merry Christmas.

Scarecrow, I did it !! I'm just proud, so I wanted and so I was afraid.only for some reason it was baked for 15 minutes and it seemed to me very little and I turned on the convection. but this is still the first experience, the second time is no longer scary!

Would you like some bread for breakfast?

Scarecrow, I did it !! I'm just proud, so I wanted and so I was afraid. only for some reason it was baked for 15 minutes and it seemed to me very little and I turned on the convection. but this is still the first experience, the second time is no longer scary!

Oh, I haven't seen this message, but even after so much time I want to give you my congratulations!

Today I baked this ciabatta and this is what happened



The smell is breathtaking and the temptation to tear off a piece takes over ...
Here it is - a torn, warm edge of a ciabatta!



Delicious! Thank you very much for this recipe, Natasha!

It should also be noted that working with the test was very easy and pleasant - it is so obedient ...

Kissed ...

For a long time they pulled ruins to each other)))

This bread turned out to be the most popular with us. I bake with the addition of whole grain flour and always with gratitude for the recipe available to my understanding.

Judging by the form of "sneakers" you are already a pro))). They look great. Yes, I also have recipes, peeped by someone, which I use all the time, which have remained in my kitchen for good.