Ciabatta by Peter Reinhart (on pulish)

Natasha, Thank you very much for the recipe! This is half a portion, in appearance, I'm happy)))) cut later. I was afraid to overdo it with water, my flour is wet.



Here is the cut, I hope, next time, the holes will be bigger,))) aroma, awesome !!! Thank you!))

[Scarecrow]

Scarecrow, thanks a lot for the recipe!
My first bread in my life!


I liked the bread!
I will bake some more.

DIY bread is very cool. When I was just a girl and my grandmother baked bread - it seemed to me that this was magic, I would never master such a complex science)). You are just hardened hostesses!

[Nata]

Nata, Hi. And then I decided to try to bake such slippers in the oven. At once for one, for a test.
I counted it for 400 g of total flour, not much for one ciabatta?
In general, I mixed 180 flour and 190 water into HP, dry. yeast "for a match" by measured tsp (0.75 g is needed). There he left to come. Soon 2 hours, and the surface has just become a little spongy, wait until there is a rapid movement and decline?
I want to put it in a bucket on the loggia, but it's warm again, with the windows open, +12, well, let it be on the floor for a couple of degrees. less and at night it can drop to + 7-8 ... Is this not a lot for dough? Will she not play there and spoil? How much do you need on average? I'll be pecking tomorrow, in the afternoon, I thought in the evening, but it doesn't work. Can I put it in "cool" now and it will gradually ferment and mature?



Tomorrow I will warm it up on "yogurt" (or is it impossible so sharply from the cold)? for half an hour and add 50ml (this is the min. according to calculations) water with dissolved salt (1.5 tsp), quick kneading and + 220 g flour on top 3/4 tsp dry. yeast (2.8 g). It's like that?



Now on the oven. Email with a fan (how do you use this convection? Do you need it?). There is no stone, the pans are massive and not so big, there are medium ones, but they have a convex, round bottom, and they will beat me for new non-stick ones, and they are light. There is a nice large green silicone baking mat on the entire baking sheet. I want to shape on it on the table and put it on the opposite side, but can't it be on the wire rack? It seems that he is so elastic and thick, what would be the heat from below? Probably not opposed.
On the water ... two years ago I scalded my hand and part of my face like this, poured hot water into a frying pan ... xs, maybe there was fat there, but it splashed well, I'm getting a point right now), how to immediately pour more water into it and let it warm up to 250! And if you pour, then the glass is enough? What would not get it after 10 minutes? How to make it easier ... then I just pissed water from the sprayer, but there the heating elements are dumb.
And put it somewhere in the middle of the oven chamber or just below? I read that many of them do not bake the bottom, there is no stone, a thin layer, a thick mat backing ... And when is better incl. convection?

[Palych]

Palych,

for 400g of flour - the slipper will be decent. It can be divided into 2 small ones - it will be easier to work, especially if there are not so many chabatt skills. Put it on the loggia and let it hang out there until tomorrow.

The usual algorithm: 3-4 hours at 21-25g and overnight at + 4 + 5 (refrigerator). Dough lives in the refrigerator for up to 3 days. That is, the temperature is lower, but the time of vision is much longer. Therefore, half a day at a higher average temperature on the loggia will not hurt her. Feel free to put it and forget about it until tomorrow. Then do not heat on any "yogurt". Take it out, put it on the table, let it warm up gradually at room temperature. There is no need to shock micro-life.

[Scarecrow]

Scarecrow, and I'm special. divided all yours according to the recipe approx. for two to get at once a half portion for one cake. And what size should be the cake before the oven? About. She's also growing there.I read somewhere that the width of the palm and the length from the elbow ... and what thickness? Well, at least in "speech. Boxes") There it is also flattened on purpose ... Fingers three in height?
That's it, I'm running until I put it on the balcony ... I'll cover it with a dressed bag on top, won't suffocate? Or find a leaky one?)

[Palych]

Palych,

Will not suffocate. There is also not absolute tightness.

They grow in the oven in different ways. It can directly spread and there will be a round loaf, holes may not be particularly successful, then the height will be so-so. As a standard, I make 35 cm long, 10 cm wide and a couple of fingers high. They press it down - they don't press it, it turns out this way, because the moisture content of the dough is high. And they poke them with their fingers so that the crust does not come off during baking (large cavities under the crust can form).

but this is not a state standard. Do whatever is more convenient. Focus on a standard small loaf of white bread in size.

[Nata]

Nata, clearly, I will try. And below there are questions about the oven, the rug ... by the way, on this rug, one side is smooth, and the other a little rough, such as embossing, then lay it out on a smooth one? And I wrote that it was necessary to lay down something massive, as if a heat accumulator, I understand, I remember my mother in the oven (gas, old) was milled with sand or salt, I don't remember, or with a crumb of brick ... something reddish ... Well then put a couple of pans in the bottom one in one? Pour water there. A?

[Palych]

Palych,

No water needed! Because then your frying pan will not heat up more than 100 degrees (until the water boils away). Physics. What kind of heat is this going to be? No, it's better to use a large cast-iron frying pan and burn it up before baking normally, with a spark!)) I dislike rugs. I love paper, an ordinary steel baking sheet (grease / sprinkle), because it has high thermal conductivity, or just a stone. She's sweating on the rug. Whitish at the point of contact with silicone, no crust.

[Nata]

Nata, I don't like the paper, it always sticks. Well I read in the subject that you bake on the rug? And everything is cool on it. I wrote above about stones and pans, what is, what is not ... and tell about the fan when to turn it on.

[Palych]

Palych,

Good paper doesn't stick. Absolutely. The problem is paper. I haven't baked on the rug for a long time. Everything is changing))

[Nata]

Nata, I know, but there will be a rug tomorrow. What's the other question? I must have the best ciabatta ... well, let one of the best after you)

I did not understand about stones and pans. I answered: the pans are okay, but don't pour water into them. The rug can be (lay out the workpieces on the rough side), do not turn on the fan. Top-bottom mode (upper and lower heating element) and maximum heating.

[Nata]

Nata, in the middle of the cabinet or just below it? If there is a problem with undershooting of the bottom, can I put the pallet lower? What would the bottom be better heated? Nope?
And yet, but I can not answer if not in the subject, there are remnants of ker. floor tiles, 43 * 43 cm, though rough, anti-slip (put it in our kitchen), if you put it at the very bottom, can the heat transfer be better, more inertial? Will it burst?
And yet ... well, almost the last ... how is there then, immediately get it out or let it cool on a wire rack, under a towel or in the air ... ??

[Palych]

Palych,

It is better not to lay tiles. Firstly, it will burst easily, and secondly, what makes it "phonite" there with such warming up - no one knows. It is not designed for this operating temperature.

When baked evenly, it is placed in the middle (it is equidistant from both heating elements). If in your oven there is a lack of baking from the bottom, of course, lower the baking sheet below one position. Taxi, balance the baking. If there is a rug, put it on a wire rack, not a baking sheet. There will be less layers and air space between the bottom of the bread and the heat.

Cool on a wire rack until warm, then cover with a towel.

[and put not on the opposite, but on the grate,]

If there is a rug, put it on a wire rack, not a baking sheet.

Well I immediately asked about it, not knowing)

green, silicone baking mat, on the entire baking sheet. I want to shape on it on the table and put not on the opposite, but on the grate, can't? It seems that he is so elastic and thick, what would be the heat from below?

And it won't fail like this: ~~~~~

[Palych]

Palych,

And I missed this piece of the speech)).
Will not fail. I did not fail.))

Cool on a wire rack until warm

That is, turn off, roll out the grate from the oven, let it cool with the door open, and then remove it from the carpet and under a towel.

Will not fail. I did not fail.))

Eh ... I thought I would do this, and then there will be my personal know-how, no one knows that this is possible. Outstripped. (

[Palych]

Palych,

No, remove from the oven after baking. Cooling on a wire rack means in a state raised above the table so that the bottom of the products does not get wet, the oven has nothing to do with it. Well, or put on a towel (it absorbs condensing moisture).

Yes, it was 10 years ahead. There was also a photo somewhere.))

Then remove the pallet altogether? Or down and into it water ... will it not interfere, such as close how warm the screen, the heat from the lower heating elements?

[Palych]

Palych,

No need for any pallets of water !! What for?? Steam is admitted by splashing boiling water or pshikaya water from pshikalka. Water will block the lower heating element and does not have a heat capacity of over 100g. For the purity of the experiment, you do not need any pans and pots for the first time, no pallets: only the top-bottom ten and a baking sheet with bread slightly lowered down (due to the peculiarities of your oven). I loaded the bread, immediately opened it, puffed water from a spray on the walls (it will fall on the bread - finally, it's not a problem, don't be afraid) quickly and abundantly, immediately closed it, that's it, bake it!

[Nata]

Nata, everything, everything everything. Till tomorrow. And so there is enough information. Don't go anywhere, during the day.




Go!



In general, I slept, half the night reading topics about chabatts, bigies, pulishes and baguettes. We have to talk.
After an hour of warming up, some movement began on the surface, but the tin bucket itself (I fermented in it) is colder. Gave another half an hour and five minutes before mixing incl. heating for a couple of minutes. That the bucket itself would be warmed up. In water, salt, then sifted flour in / s, and in the center 3 / 4h. l dry yeast. Kneading on the first prog, there is 2 minutes of "entrapment", slowly gently mix everything and then a continuous process, 12 minutes. Added art. spoon warm. water and in the middle one more. (I have a conversion to 400g total flour).
In general, I immediately dumped it on the mat, greased it and my hands with oil and began to stretch it.
In general, it is like chewing gum, you take it by the edge and under its own weight it stretches like a tongue, 4-5 times I stretched it like that, knocked it out and rounded it and left it for half an hour under a covered bowl.
Dali will be.
Taking a photo is inconvenient, greasy hands ... right now, let's see what I took off .... in general, this is my first and test experience, you can kick.

In the second photo, I just took out hp from the bucket, what would look at the state of the residues adhered to like a consistency, not a little water? It will stick, but not much.




From, damn it, I forgot to sprinkle with flour, but 6 minutes remained. Che do not prompt !!!
He really grew up, you need to look for a large, wide bowl.



Stretches better, but there are no such threads. Trying to remove it with one hand, and with the other took it by the edge ... stretches and then comes off.
Probably need to convert it in half an hour, right?

From, I forgot to sprinkle flour again! It's been five minutes, though. Learning. The dough no longer sticks, but with flour I am striving, I remember earlier flour got inside and then when baking, there were such cavities with dry flour in bread.

Yes, Reinhart's ciabatta hydration is lower than standard, the dough is less "wet". You could have had a little more water, but for the first exercises it was fine. Yes, it stretches out with its tongue. This is how you then pull the loaf: you take the piece by one end - it slowly stretches. So the loaf turned out to be stretched out.

You don't need to sprinkle it with flour. Cover with an inverted bowl.

Immediately I see bad autolysis or bad kneading after autolysis. The dough is lumpy, not a silk scarf. Okay, not fatal.

In general, half an hour later, I stretched it again ... well, this is something like a "window", it does not take hands, tender and there are visible living bubbles, sometimes you can hear them popping.
Dust immediately and left for 1 hour.

[Palych]

Palych,

The window will be tight. By the condition of the dough, I see a poor development of gluten. But this is not a verdict. Although the perforation will be reduced.

Immediately I see bad autolysis or bad kneading after autolysis.

That is, it was necessary to give a few minutes of pause (rest) after 2-3 minutes of mixing for autolysis (pause) and then stir for 20 minutes. In HP, kneading with one small paddle is not as effective as with a mixer, harvester with hooks, does it take longer?
Should there be bubbles on the surface of the dough now?

[Palych]

Palych,

Coarsely mixed (moistened) flour should swell for 30-40 minutes before mixing well.

In HP the batch is very effective. In my personal opinion, it is better than that of planters with hooks. But longer anyway. Because the principle is different.

The bubbles are not on the surface, but inside. They should stay there. This is the whole point. On the surface, bubbles appear in the batter. Because it cannot hold them.

flour should swell for 30-40 minutes.

I looked through this stage in the description and it seemed like I wrote all my actions ... I did not recall ((



In general, once again on_convert? Or already knock it out (after 40 minutes) and pull it into the sausage? She is healthy, she will have to lay down at an angle on the rug. For two - scanty.

[Palych]

Palych,

There is no need to convert, these are two different operations, one cannot replace the other. Folding in an envelope strengthens the frame. I could not recall what is not described in the recipe)). The recipe does a good job with this issue, but you have something badly mixed. I would have seen it with my own eye and made an additional batch. Out of inexperience, you didn't pay attention to it, it's not scary. Autolysis is a separate thing, the theory of baking. You will do autolysis once, then you will knead it properly, you will see the condition of the dough and you will see / understand what I mean. No more confusion.

There is about this smooth dough:



I would divide into two loaves. Let not very long, but two slippers.

I barely pulled the dough into one sausage ... probably thick and very elastic, like rubber, shrinks back, springy. My flour is shitty right now, but my son-in-law bought a whole 50 kg bag, I use it slowly, do not throw it away.
And as it may be by the way, I took up chabatta today, here such a grief happened in the morning (((, well, we need to finish how it goes.



I did it!
While I was playing with the installation, the water was pouring down to almost 200 ° C (something massive, accumulating heat is needed). I put it on a third of the camera from the bottom. I opened it a couple of times and sprinkled it with pshikalka. In 8 min. only the temperature rose again to 250, left at max. for another 10 min. But he didn’t rude up. Incl. convection and gave another 5 min.
While you climb and look, nothing is clear through the glass, the oven cools down quickly.
Photos from the side and from the bottom right now I'll post. The ends were burnt, more were almost at the walls of the chamber. And the surface is not so smooth, there were and still are such torsion wrinkles. Especially at the ends.
When can you cut? !!!

[Palych]

Palych,

When it's cold. Well, congratulations! Well done! Show me the cut later. In my opinion - a good rise, although the dough came out thickly.

Yes, ugly at first glance, but delicious. There are almost no holes and the crust, as for me, is thick and strong, although I looked at the topic of Pate Fermente, then in all the pictures it is so thick. The most delicious are the fried parts of the sneaker, and in general the taste reminded me of the taste of bread at 26 kopecks, its top. Yes, the bottom is good, at least turn it upside down. And fried on this thick oilcloth. The trouble is with the stove, it cools quickly, you need to put something massive and train to manipulate the open one faster.

Show me the cut later.

The one that was there !!! They also brought a grandson, he also loves to grumble crusts. There are no holes, well, so elastic, compressed and straightened to the maximum and easily.
I want a thinner crust! And it was necessary not to leave naked on the street, but to cover it with a towel ... when it cooled down, a loaf crackled. Is there little water? And it seems to me that something is wrong with the processes ... somewhere, by the second conversion, I began to live in my hands, seethe, bubble.When forming into a sausage, I could not pinch the ends, the ends like it stopped sticking altogether, dried up or something ... or was it "hammered with flour"? So I did not add flour in the process, in hand oil.