Ciabatta by Peter Reinhart (on pulish)

I distribute on baking paper, which is laid on a large cutting board. I heat the baking sheet with the oven. Then I open the oven, pull out the baking sheet halfway, put the board close to the baking sheet and quickly drag it by the paper onto the baking sheet.

Oh, I already have summer injuries from this method, in the sense of burns on my right hand, even though I have a shovel in the store

Oh, I already have summer injuries from this method, in the sense of burns on my right hand, even though I have a shovel in the store

Well, hello ... Put the parchment on the shovel, lay it on it, then "shake it off" from it onto the baking sheet. Together with parchment.

I tighten it with my hand, I don't risk shaking it off ...

Scarecrow, thank you !!! An amazing recipe that doesn’t require a lot of physical effort. This is my second ciabatta in my life and I am very happy with the result as a beginner. All day I admired the holes, it got to the ridiculous: my husband cut off a piece for himself, and was about to eat, and I see such cool holes, such a cut !!! In general, with a cry "stop", grabbed a piece and went to take a picture. Here is the result.

help a newbie. I liked the recipe and decided to test my strength.
did everything strictly according to the recipe. in my opinion, everything worked out for me. the dough was as described and it fit as described in the recipe. everything coincided. but it didn't work out at all.
the recipe says to preheat the oven, pour a cup of water onto a baking sheet and fry for 10 minutes at 230 degrees.
He turned on the oven, warmed it up. put down a sheet and poured water there, put the loaves above.
Does someone bake for 10 minutes ???
In general, I had bread for as much as TWO hours in the oven - and remained absolutely white. The bread tastes edible, one might even say tasty, outwardly white and flat.
The insides are very similar to lavash in taste, but the crust is very very hard, especially from the bottom and very crispy. Hard to cut.
What did I do wrong, tell me? Or is there something wrong with my oven?

Definitely, it's about the oven. If it had the right temperature, then in two hours you would have pulled out the embers. Ciabatta bakes really fast. This is due to the structure of the dough, it is very porous, bubbly.

What could be wrong with the oven? in it every day food is prepared and various pies are baked. Maybe the problem is due to the additional sheet in which water was poured? Maybe it's better to remove it?

help a newbie. I liked the recipe and decided to test my strength.
did everything strictly according to the recipe. in my opinion, everything worked out for me. the dough was as described and it fit as described in the recipe. everything coincided. but it didn't work out at all.
the recipe says to preheat the oven, pour a cup of water onto a baking sheet and fry for 10 minutes at 230 degrees.
He turned on the oven, warmed it up. put down a sheet and poured water there, put the loaves above.
Does someone bake for 10 minutes ???
In general, I had bread for as much as TWO hours in the oven - and remained absolutely white. The bread tastes edible, one might even say tasty, outwardly white and flat.
The insides are very similar to lavash in taste, but the crust is very very hard, especially from the bottom and very crispy. Hard to cut.
What did I do wrong, tell me? Or is there something wrong with my oven?

It's about temperature. Your oven does not keep this temperature, or you have set the wrong temperature, apparently. If it had simply not warmed up at the beginning of baking, it would have warmed up in 30 minutes, but not 2 hours, and the bread is white. This is the temperature for sure! Either incorrectly exposed, or the oven is incapable of such.

First, the bread is baked not for 10 minutes, but at least 17-20 minutes. We bake for 10 minutes, if necessary, unfold the baking sheet (so that it bakes evenly) and bake for another 7-10 minutes. If you do not need to unfold, it is obvious that we bake in one position for 17-20 minutes.

Secondly, the sheet / baking sheet / pan, onto which the water is poured, are heated together with the oven. And steep boiling water splashes on them! Immediately after loading the bread. We close the oven door immediately. Boiling water from a heated surface instantly evaporates with noise, the oven is filled with steam. Steam is much more thermally conductive than just air, so we achieve such a manipulation of two effects: the loaves are instantly heated and the process of "explosion" of the dough begins, that is, a sharp rise of the product, and due to humidity, a dry crust does not form immediately, which can then break (the loaf continues to rise) and restrain the rise. But just water at room temperature, poured into an unheated sheet and put into the oven, has exactly the opposite effect - not only does the oven cool down from opening the door when loading baking sheets there, but also the water for its heating begins to take away heat from the air inside the oven. The temperature drops dramatically, believe me, I have an electronic measurement of the temperature in the oven. Even if you do as I describe (ie, reheat, boiling water, everything quickly, etc.), it drops by 30 degrees. From 250 to 220. And I also have convection in the oven! Then it will warm up, after about 15 minutes, but then we don't need it, we need it right away. Bread is baked according to this algorithm: first, the temperature is high - then we lower it a little, and not vice versa. You have it because it is flat, because the "explosion" of the test did not happen. The oven was cool for bread.

Further. A thick dried crust is completely normal if you kept any product in the oven for 2 HOURS! It just dried out. A thin crunchy crust is formed when baking with steam in a very well preheated oven, normal for this type of bread. The longer you hold it, the more the crust will dry out and to an ever greater depth.

And further. You write that the pies are baked in the oven, etc. Please note that the pies are usually butter dough (that is, with the addition of dairy products, eggs, fat, more sugar), for which the normal baking temperature is 180 degrees ! 180. Trust me as someone who knows about baking pies. Because of the baking, they cannot have a high temperature - they will instantly burn out. That's a difference from the original temperature for a chabatta of 70! degrees. Quite a lot, isn't it? Chabatta is a yeast dough, but simple, which is covered with a brown crust much less intensively and more slowly. The pie is baked at 180 for about 15 minutes and is glossy brown, and the chabatta at 230 for 20 minutes and is just a normal golden brown.

I hope I helped you with my treatise to understand the essence of the processes occurring during baking. If you don't have a thermometer in the oven, you can buy Teskomovsky, it doesn't seem to cost much. Specially for ovens. Then you will know exactly when you can bet, when it's too early, etc.

You write as if I put forward any claims to you. Absolutely not. I have complete confidence in your authority and your ability. I asked you for advice and received it in full. Thank you so much for a very detailed description of the process. Many things fell into place, mistakes are clear. Next weekend, if I have free time, I'll try to bake the ciabatta again. Thanks again.

There is only one question left - what is Teskom's thermometer and where are they usually sold?

[oven thermometer]

There is only one question left - what is Teskom's thermometer and where are they usually sold?

The thermometer does not have to be Teskomovsky ... it can be any oven thermometer, just the Czech firm Teskoma is most often found on sale in the Internet .. and in ordinary stores .. It looks something like this ...

You write as if I put forward any claims to you. Absolutely not. I have complete confidence in your authority and your ability. I asked you for advice and received it in full. Thank you so much for a very detailed description of the process. Many things fell into place, mistakes are clear. Next weekend, if I have free time, I'll try to bake the ciabatta again. Thanks again.

There is only one question left - what is Teskom's thermometer and where are they usually sold?

No, that you, I didn’t think that you put forward any claims. If I somehow wrote that such an impression is created, I apologize, I did not mean anything, this is my manner of presentation. The printed text does not convey intonation and sometimes misunderstandings arise.
I tried to describe in detail the essence of the processes, so that it was clear where the "legs grow" from.

[Scarecrow]

Scarecrow
Natulya, and this pulish in the refrigerator rises strongly? And then I did not knead him for another two hours and he has already grown decently, and still stand on the table for at least 1 hour. This I mean, should I change the container to a larger one, otherwise there is only 3 cm left to the top. That's why I was jerked to knead the dough in a small bowl, I don't know myself I decided that 5g of yeast would not raise the dough much, indulge in one word

[Scarecrow]

Scarecrow
Natulya, and this pulish in the refrigerator rises strongly? And then I did not knead him for another two hours and he has already grown decently, and still stand on the table for at least 1 hour. This I mean, should I change the container to a large one, otherwise there is only 3 cm left to the top. Here's why I jerked to knead the dough in a small bowl, I myself don't know I decided that 5g of yeast would not raise the dough much, indulge in one word

Eh, I didn't have time to answer you. I would just hug everything. Why put it back and forth.

Scarecrow, tell me and I completely replace the moka with French sourdough, finally, I grew it, but it’s too large, it’s a pity to throw it away, or can you tell me how to use it in this bread ???

Scarecrow, tell me and I completely replace the moka with French sourdough, finally, I grew it, but it’s too large, it’s a pity to throw it away, or can you tell me how to use it in this bread ???

No problem. Any bread and any recipe can be made with sourdough. But adjust the water, because in a French woman, the ratio of water to flour is 50 to 50, and in a dough it is somewhat different.

this is understandable, but should the amount of yeast be left according to the recipe? Right?

This is understandable, but should the amount of yeast be left according to the recipe? Right?

Which yeast is in the dough, I mean? Because we don't talk about pulish in the presence of sourdough.

It will depend on your desire - to make bread with pure sourdough or add yeast for a stable result. Since, as you know, both sourdough and yeast are one and the same, but behave somewhat differently in bread. I would recommend adding yeast to chabattu. It is yeast that is guaranteed to give such giant holes. They can simply be reduced slightly. 1 tsp would be enough.

thanks, remember

Eh, I didn't have time to answer you. I would just hug everything. Why put it back and forth.

Natasha, you won't believe it, I did just that: girl_haha: At the dacha, the radical didn't want to load in any way, so the report is only now. Vkusnoooooo !!!!

Your chabatta crumb structure is wonderful! Some large holes, non-fine porosity - excellent. This means that the crumb was not clogged and we worked with it carefully. Well done!

Could bake darker or was it just a photo?

Thank you, Natasha, I tried. No, it was normally fried, I am such a photographer. I already baked bread in KhP on pulish, I also really liked it. Thank you, my friend !!!!

Another ciabatta. The husband loves this bread. Because of this, I did not have time to take a picture. But take my word for it - the cuts were gorgeous.

I'm with the chabatt again.Added 30g of rye flour and half of the flour - whole grain.

[Scarecrow]

Scarecrowas always excellent! : bravo: And the holes are wonderful, and even with rye flour!

[Scarecrow]

Scarecrowas always excellent! : bravo: And the holes are wonderful, and even with rye flour!

Thank you!

In fact, a little bit of rye flour should also be used in Luda's ciabatta, and in pine de campage ... That is, in many village breads, it is present as just an additive. Fights off the excessive wheatiness of the taste. It seems that this is not white bread (and it is almost completely white), but full-fledged gray.

Doing chabattu again. The recipe is amazing. The dough is so flexible that it can be pulled by hand and there is no need to use a scraper. Pets just fell in love with this bread. It has only one drawback - it ends too quickly! Thanks to Chuchelka and Peter Reinhart))))

And bring the photo later ... Please ...

Here

Beautiful! Judging by the rounded inflated shape - it rose in the oven remarkably. I even see some large holes. Everything is as it should be. Respectus!

Thank you! I wish I could learn how beautiful you are to do

Thank you! I wish I could learn how beautiful you are to do

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

Scarecrow! Thank you very much for such a wonderful recipe! The first time I bake such bread and I liked the process. It seems that the shape is not quite correct, but in the end it turned out beautifully!


Now I will try on the big

For the first time, you are a prodigy, however ...

The porosity is preserved, the loaf is perfectly puffed up, everything is fine! The largest gas bubbles have been lost, but the good porosity shows that the dough was not jammed during operation. You are great, continue to exercise and literally on the third or fourth you will already work very confidently.

Thank you . With me on YOU, please.
And how to fold the envelope correctly - only along, or all four sides to the center?
And another question. When kneading, your dough lags behind the walls, but sticks slightly to the bottom. But for me, on the contrary - it sticks off from the bottom, but not from the walls. Knead half a portion, maybe the bowl is large, or you need more water, or knead longer ..?

Thank you . With me on YOU, please.
And how to fold the envelope correctly - only along, or all four sides to the center?
And another question. When kneading, your dough lags behind the walls, but sticks slightly to the bottom. And on the contrary with me - it sticks off from the bottom, but not from the walls. Knead half a portion, maybe the bowl is large, or you need more water, or knead longer ..?

Well, "you" means "you" ...

And in what do you knead? It sticks to the bottom because it is kneaded with a hook, so the lower part of the hook is the most "inactive", it sticks there. It's not even about where it sticks, but about the consistency. The dough should be soft, very pliable, without heat or grease - sticky to the hands.

With an envelope, I fold all four sides to the center. Once folded, held the dough in weight by different edges (it will stretch into a cake), folded again.

It is necessary to knead until the so-called "gluten window", when the dough does not break with a thin layer, but gives such a "film" of dough between the fingers. Here is a photo from the Internet as an example:



This means that the gluten (gluten or protein - whatever you want) of the flour swells as much as possible, the dough is plastic, it will very well keep the carbon dioxide produced by the yeast (our sought-for large holes).

Thank you for such an illustrative answer. Now I will check for the gluten window. This means that the dough can be kneaded a little more. I knead with a hook.

Can you please tell me if the ciabatta can be baked in the oven of the gas stove or will the water procedures necessary for it (ciabatta) not pass there?

Can you please tell me if the ciabatta can be baked in the oven of the gas stove or will the water procedures necessary for it (ciabatta) not pass there?

Why not? Fuel for heating the oven does not matter. The main thing is to be hot and well warmed up. Water procedures are also quite successful there.

[Scarecrow]

Thank you, Scarecrow!

I only stir the dough with a hook. Reinhart also wrote about the hook, he always specifies that we are using hook.

How to see what kind of "hook" is?

How can I see what this "hook" is?

The dough hook is only. Nothing supernatural. Here in this picture are three main attachments for my Kitchen (included). The first is the hook. His work is visible in one of the photos on the front page of this topic (where the bowl of dough is taken from the top and an orange mixer sticks out). The hook itself is wrapped in dough during operation, so it is not visible, only the upper heel-flat is round.

[Scarecrow]

Scarecrow, and what to interfere with the second nozzle (even I can't figure it out)

[Scarecrow]

Scarecrow, and what to interfere with the second nozzle (even I can't figure it out)

Cupcake dough, semi-liquid, pasty. The third is to beat (eggs, creams), well, you know, a usual whisk. They range from thickest to thinnest. Here, look, something like this:

[Scarecrow]

Scarecrow! Thanks for the information! I walked a little through your "reserve", looked on the Internet who Kitchen was, and it became clear that there was still a lot to learn, learn and learn. And not only, but also to work, work and work, because expensive, however, this Kitchen.
I see, you bake more in the oven, bread creations of unreal beauty are obtained.

[Scarecrow]

Scarecrow! Thanks for the information! I walked a little through your "reserve", looked on the Internet who Kitchen was, and it became clear that there was still a lot to learn, learn and learn. And not only, but also to work, work and work, because expensive, however, this Kitchen.
I see, you bake more in the oven, bread creations of unreal beauty are obtained.

Optional Kitchen. I have this, and there are other cars, at much more democratic prices. Kitchen is a combine. He is far from only a kneader. If you do not need all these functions, then for the sake of just one opportunity to knead the dough, I would not buy it. In addition (now I will reveal a terrible secret!) I personally oh-oh-oh-very much like baking as a dough mixer. She perfectly kneads the dough. If you have it, don't worry about it.

I bake in equal quantities in the oven and in the HP. The family is gluttonous, so they hardly have time only in the oven.

[Scarecrow]

Scarecrow, not yet a month has passed since I bought HP Panasonic, the first 2 bread were bricks, now I’m learning a mat. part of the bakery.
I baked a couple more breads according to different recipes, it turned out to be bitterly better and edible.
I'd like to bake a ciabatta, I'll try. Thank you!

[Scarecrow]

Scarecrow Thank you! Enlightened.

While we are cooling down, the cuts will be tomorrow:

And here the cuts arrived ...

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