Ciabatta by Peter Reinhart (on pulish)

[eye]

eye, but try adding a little ascorbic acid next time. Maybe it won't be so blurry.

[Anna]

Anna, thanks, just wanted to ask about it.
what is the calculation? flour, premium

[eye]

eye,

At the tip of a knife. Well, a pinch, in fact.

It can float for a number of reasons: excess water (for example, wet flour), weak flour (lack of gluten, ascorbic acid can slightly improve the situation), small folding (the frame that can hold the loaf well has not formed).

small folding

number of times or amplitude of smell?

[eye]

eye,

Number of times. With amplitude - neighing))).
I usually see from the test: it is still necessary to fold it or already everything, "strong"))).

[Tatyana]

Tatyana, I folded it in an envelope until it pulled easily. As soon as it became tighter, I left to rest. And the second time too. The essence of molding is to stretch the outer surface of the dough. When it is still a little bit and will break. Then it will be better to hold on. Well, it depends a lot on flour. I have flour of the Every Day trade mark ashanovskaya. I take it in packs for bread. This time she got some kind of wetter (it takes less water than usual) and the bread turns out to be more gray. Here are the differences, how the current packaging went. But the addition of ascorbic acid did its job. I measured the ascorbic acid right on the scales 1g. To taste - it doesn't feel at all, but the dough immediately behaved better. On Sunday, I baked bread on ripe dough and did not add ascorbic acid. It seems that the dough is steeper there and did not add. So some kind of crumb is not so all the same. I was much better in ciabatta with ascorbic acid.

Number of times.

I asked why: I thought I was folding more often than necessary, so there are a lot of small holes

With amplitude - neighing))).

well, you and I have an excuse ... I mean that I lifted the edges neatly up, or maybe it had to be pulled first to the side, and only then up ... yes, you need to look at the video or - oh !:

I usually see from the test: it is still necessary to fold it or already everything, "strong"))).

come to visit again and already tada and I will see)

[eye]

eye,

You and I will have such a list of things to do, we will not get out of the kitchen, the peasants are on the side. Krysota !!! Boom chabattu to sculpt, eat, cakes again ...))) Well, this one ... Thump, of course. Muscat remained untested! Come !!

what's the side? Cha's kitchen is roomy, everyone has enough room for cake, dough, and even nutmeg - a fun hut !!!
current until January to hold out now ...

[Nata]

Nata, thank you for the recipe. I experimented a little. I replaced half of the pulisch yeast with fruit-based liquid yeast. The result was very pleasing. It was only necessary to hold the final proofing for 2 hours, and I only withstood 1 hour. The taste is magical, the crust is very thin and the first day is very crispy. Even slicing is difficult, because it is very crumpled due to its softness.

[Tatyana]

Tatyanawhat a handsome man! I really wanted to eat a piece at least

[Anna]

Anna, help yourself, do not mind. I highly recommend cooking. The taste is magical. You can manage the whole loaf without anything.

[Tatiana27]

Tatiana27,

The view is amazing! What holes you need!))

And I made thin pancakes from pulish (I made a double portion recently). Awesome turned out.

[Nata]

Nataand a recipe for pancakes. Shrovetide is just around the corner.

[Tatiana27]

Tatiana27,

No recipes. Pulish just stagnated. Only half went into bread, and the second portion neither here nor there. Warm milk, eggs, salt, sugar, flour to the desired consistency and crumbs of fresh yeast spilled into the bowl with the warmed pulish. She let it stand, mixed it, stood it up again and fried it. All)).

[Tatyana]

TatyanaI cook from time to time. It's just that your bread is really delicious! Now, in order to have a bite of drool, I went on a crust of freshly baked Darnitsa butter, spread butter and smiled at night looking

Today, having registered (in the "bushes" for several years) I bring my "thanks"!

I have been using this wonderful recipe for a long time. One of my favorites.

[OxanaSh]

OxanaSh,

That's what I understand sneakers !! This is what I understand holes !! Wah-wah, my admiration for you!

That's what I understand sneakers !!

Duc, I'm not small myself
And with your (can you say "you"?) Advice and master classes in another way and can not be. There are so many cool teachers, gurus on this wonderful forum.

[OxanaSh]

OxanaSh,

Of course, you can call it "you".

Moreover, I followed you into the royal baguette))). My two favorite breads: chabatta and baguette!))

[Scarecrow]

Scarecrow, I generally love these long doughs - pulish, biga, pate ferment (I don't know what it's called), etc. If there is no dough in the refrigerator, then I won't bake.

Learn. This is nothing more than repetition, practice. No talents or supernatural skills.

yes, yes, I have been in bakery for two years already, I haven’t increased my talents, I haven’t learned to understand the dough)

[Newbie]

Newbie,

It only seems.))) I also sometimes pierce to the fullest, looking for something, changing, correcting, although I have been baking bread and not bread for more than 10 years. But there is no way to compare me to that, in the beginning and now.))

From the first try it turned out to be a ciabatta. Very tasty. The crust is clear and crispy.

[shuyfer]

shuyfer,

Fine! Well done! Large holes were preserved)).

Put a pulish to bake bread tomorrow. Yesterday, according to a different recipe for your oven. Both bread dared for the evening-morning ... Even the child ate without anything, but he basically eats bread only in the form of sandwiches. It turns out very tasty.
The main thing is to stop when the hand reaches for the next piece. I won't get through the door soon

[a piece]

a piece,

No, the excitement will pass, don't worry. A habit of good and tasty bread will appear, and you will eat as much as before.

[a piece]

a piece, Marina, aha, Nata, speaks the truth. Only on trips you start to miss good and tasty bread. In the spring of 5 weeks I was not at home, I really missed it.

Oh, girls, I bake when I have free time. From work and study of the child. The first time I started baking with these recipes in May, when I was on vacation, and continued in June. And then a business trip, part-time work - everything lasted right up to October. There was nothing at all. Now the child is ill, which is bad. But there was time to take a breath and do such a spiritual thing as baking homemade bread.

Natusik, I'm going to taba)))
Thanks and ciabatta:


Well, finally, - holes, moreover, these are only luxurious ones from one end, from the other - finer-pored crumb.
It took 170 ml of water, I could easily add more (makfa), I was afraid.
Divided into 3 "sneaker". Everything is in butter, I wanted it to be directly oiled, we bake these in one supermarket, but still, it’s not.
I baked again for a long time, 40-45 minutes.
The crust came out a little harsh, but, in comparison with the experience of a year and a half ago, it is already better.

[eye]

eye,

Listen, great chabatta, what are you saying. Hell, yes, a bit too long. Therefore, the crust seemed thick / rough. It is necessary to give a very high temperature immediately and bake for 20-25 minutes. Then the crust is thin and crispy.

It is necessary to give a very high temperature immediately and bake for 20-25 minutes.

Nat, 250 at mnu maximum, so at 250 and baked, the oven is huge, 70 liters (it did well), the grill pan is cast iron on the 1st level, the baking sheet is on it.

[eye]

eye,

I have the same headache ... Oven 72L, 230g maximum ...

+ convection!
wh-t they are fried at you during this time, and my light ones were completely

[Scarecrow]

Scarecrow, Nata, thanks for the recipe! When cooking, it was only necessary to adjust the time for warming up the pulish after the refrigerator and for baking, at the specified temperature, the baking time increased to ~ 30 minutes. Kneading the dough by hand according to the method of R. Bertine. I sent the dough for proofing into a bowl greased with vegetable oil so as not to occupy the table, I also used a tray with linen napkins for proofing after molding, it is quite convenient. Nice recipe.The bread has a light creamy color and somewhat creamy aroma and a fairly solid bread flavor.

[Corsica]

Corsica,

You are a straight Stakhanovite! I usually bake more chabattu. I love to have a nut color.

An experienced person is immediately visible. The water / flour ratio often requires adjustment and your instinct works great for that.

[Scarecrow]

Scarecrow, Nata, thank you, I really don't know much and I am glad to have such good and complete recipes as yours. It just so happened that I baked bread at different times, but only recently registered on the site to say "thank you". Yes, the cream color is about the crumb, the crust is much darker, it is just that flour sprinkles got into the frame in the photo and the natural light is so light.

Nata, it's easy for me to be "you", if it's acceptable for you.

Here is my first ciabatta


It turned out to be not difficult at all. Now I will bake bread on pulish.
Only the bottom of the bread is white and because of the tray with water, I had the same with the loaves. I should have probably removed the tray in the middle of the baking.

[Anna]

Anna, yes, the pallet needs to be removed after 15 minutes. There the bread frame has already formed, so moistening is no longer needed. The bread turned out great!

[Anyutok]

Anyutok,

What kind of slippers you need to come out. Leaky!))

Good day. HOW to measure 1/4 tsp. dry yeast ?? ... how much is it in grams at least ..

[mandarina73]

mandarina73,

So measure it. Do you have a regular teaspoon of HP? It is just in 4 parts by risks and is divided. There are sets of measurers for the kitchen, there is often a measure of half a teaspoon and 1/4.

A standard spoon is taken, for 5 ml. Our usual teaspoons with which we stir sugar are also 5 ml in the overwhelming majority. BUT! Under the cut / under the knife, that is, without any slides. That is, if you sprinkle something with a knife, for example, draw along its edges, removing the excess. If in grams, then in 1 tsp - 3 grams of dry yeast. 1/4 - less than 1 g. You still won't weigh it, only if you have a jewelry scale)). All other kitchen units have a step of 1 g or 5 g. You will have a crazy error when weighing. Therefore, it is better to measure it with a regular CP spoon or by eye with an ordinary teaspoon. Everything will work out. do not worry.

[Scarecrow]

Scarecrow, finally finished reading all 13 pages)) and now it is clear why my bottom was also light (in the next topic). I didn't remove the pan with water, I think that the water has evaporated, but no. Immensely grateful for the advice
there are no measuring spoons from the bread machine, simple measuring spoons are st. l., teahouse and half teahouse. But I figured it out already))

Brought a report I bought it to try, what kind of animal is it called Manitoba. Well, what else to try it on, if not on a ciabatta? Here's the result:



The bread is delicious. However, as always, but the flour pleased. I thought about at least buying it from time to time Although the price bites But today my son asked for the soup not a black piece, but "is there still ciabatta? Is it tastier." Before that, I tried it several times on our flour - the holes are small, there are almost no large ones. Feeling that the dough was rolled with a rolling pin when molding. And then the crumb is awesome. I'm very happy with the result.

[Anchic]

Anchic,

Just don't use it outright. So the best way is to dilute. Half and half approximately. The holes will be even better. And more economical. Pure manitoba is like rubber. It has a very high elasticity after swelling. Her pluses are starting to play against her. It is so rubbery that it looks like trying to inflate a rubber heating pad. I hope I'm making it clear. It and professional bakers almost never use cash.

[Nata]

Nata, Thank you.

Soak the pulish for 3-4 hours in a bowl

it's kind of like a full-fledged proofing, and what's more, it will ferment in the refrigerator, won't it sour?

[Newbie]

Newbie, nope, not a drop sour. I am sensitive to this matter.

[Newbie]

Newbie,

No.

I started a pulish, I'm looking forward to tomorrow.