Ciabatta Peter Reinhart (on the big) in the oven

[eye]

eye,

I bake both at once. So that there are no troubles from standing and blown away the rest. Why take turns if both fit in? Only longer to jump near the oven and spend electricity))).
And I did sit down in Prague. Oooh, my new toy ..

both, two, you need a shovel, so ...
Prague, grish a little bit! show me!

[eye]

eye,

What for you a shovel? Put the parted on the parchment, and then pull this parchment where you bake it. In general, I bake on an ordinary thin baking sheet (nafig all these stones and so on: the oven is new, it fires the current on its way, heats up a thin sheet of metal at a time, and even jokes with steam). On the baking sheet, and I distribute. Tired of these jumps with shifting / dragging blanks.

your new toy

I am burning with curiosity, what kind of toy ?!

I am burning with curiosity, what kind of toy ?!

I wrote in Kitchen, Innus: Precise heating bowl for Kitchen.

[eye]

eye,

What for you a shovel? Put the parted on the parchment, and then pull this parchment where you bake it. In general, I bake on an ordinary thin baking sheet (nafig all these stones and so on: the oven is new, it fires the current on its way, heats up a thin sheet of metal at a time, and even jokes with steam). On the baking sheet, and I distribute. Tired of these jumps with shifting / dragging blanks.

tada we cross out the shovel and go to you while the oven is new))) for some reason mine is supposed to use the "bread" mode to put water in a baking sheet, which is placed on the upper level, or they messed up with numbering and put it in a cold one.
so I will spread it on a baking sheet on a Teflon sheet, and put it on it. and the pan for water - down. let's go knead the dough

Precision heating bowl for Kitchen

It remains only to shoot yourself with envy ...

Why is there such a cup to Ankarsrum?!?!

Need a complaint vicious on them / on manufacturers to roll straight urgently !!!

But I haven’t figured out who to complain to ...

Only who, in fact, to complain to, I have not yet come up with ...

but I came up with it and came.
I didn't get holes. absolutely. and the ascorbic acid did not help. sponge again. unlike "on pulish" the sponge is wet. heavy slippers came out. the dough in the oven did not grow at all. and 250 degrees, and steam ... after 20 minutes white-white, after half an hour I got it.
: girl_in_dreams: not to say that she was upset - she compensated with borscht and cabbage salad, but yes.

[eye]

eye,

Didn't work ... Sorry for the work. of course. But do not be upset, dear, it happens. And the flour could fail.

If after 20 minutes white-white - the temperature is low.

The photo of the incision was taken almost at night, so it was not very successful, but the holes and the development of gluten are quite visible))

[Scarecrow]

Expensive Scarecrow, I have been reading your blog for a long time, but only today I decided to bake a ciabatta according to your recipe (before that I only baked in a bread machine). Before that, I studied the recipes of Soviet GOSTs and Technological instructions for the production of bakery products, which I found on the Internet, but I am not allowed to insert links. So, in the TI it is clearly stated that yeast is added to the wheat dough with 2-2.5% by weight of flour with the unpaired method, and 0.5-1% with the sponge. In this case, the yeast is placed only in the dough. In your recipe, this is exactly 0.5 tsp. dry yeast in a dough. Thus, I did not add more yeast to the dough itself. From 0.5 tsp. the yeast dough rose just fine and I baked two ciabatts with great taste and crumb texture (see photo), but the loaf I didn’t cut cracked after 5 minutes in the oven.And I have a couple of questions for you, as for a specialist: your rolls do not crack and you do not cut them from above - how does that work? And one more thing: I tried to understand how to calculate the amount of water according to the moisture content of the product in the recipe according to GOST and did not understand how. Please tell me how to do this.
P.S. It was your blog that prompted me to bake sponge bread - your recipes are simple and clear. Thank you very much!

[ElenaRedWolf]

ElenaRedWolf,

Lena, thanks for your feedback. I can say that the amount of water based on the moisture content of the final product is unlikely to be calculated. Because the amount of water in the dough is related to the moisture content of the raw material (flour) and is calculated from this. And only then, from the dough of a certain humidity, taking into account the baking mode, the final moisture content of the finished product is obtained. Baking is a whole science, institutes work and study)). Therefore, sometimes you just have to experimentally try.

Crack on the product after the start of baking - underdevelopment. The chabatts never cut. When proving chabatts, you need to catch the moment when they are almost at their peak. Nearly. A little more - and they may begin to fall off. In this case, when placed on baking, the product will "swell" as much as possible, but not enough to break the crust. The baking mode also matters. Baking with steam allows you to delay the baking of the crust somewhat, which allows the chabatta time to expand as much as possible before the crust begins to "shake". And only then does it harden and tint.

The crumb is not very visible, but even so its good structure is visible and individual large holes. Well done!!

[Scarecrow]

Scarecrow, thanks for the answer! I will continue to try!

Natochka baked ciabatkas for her husband to work on the occasion of DR and vacation. One oiled with olive oil, sprinkled with herbs and sea salt, and the other sprinkled with sesame seeds.
There was a complete set: a ciabatta with homemade jerky delicacies and a cake. We all liked it very much. Thank you again for the great recipe. I didn't take a photo, I was really worried and in a hurry.

[Scarecrow]

Scarecrow, Nata has baked your ciabatta many times. And then bigi kneaded a double portion, and yesterday's bread has not yet been finished. It stands in the refrigerator. In this regard, the question: biga is very suitable, but if it will stand for 3 days, do I need to bend it? I'm afraid it will crawl out of the bowl.

[Orshanochka]

Orshanochka,

Don't touch her at all. Let it cost itself and that's it.

I want to warn everyone who has not yet made ciabatta - it is very dangerous, then you will not be able to perceive other bread, it is dreary, for a long time (compared to a bread maker, I threw everything and pressed the button), but I have - if there is no next portion for baking on the way, there is no comic concern)))

[koctill]

koctill,

Indescribably sympathetic, very, very!))))

[Scarecrow]

Scarecrow, but worked everything to automatism, not a single extra movement, good with time ok)))

[Scarecrow]

Expensive Scarecrow, thanks for your recipe. I have long wanted to bake such bread. And here's what happened.



True, she didn't want too salty bread. .. that instead of 1.5 teaspoons I threw a dining room with a slide ... well, that's how you can

[amata]

amata,

Dining room ??? Nda ..)) So how? You can eat at least?)) Yeast, judging by the crumb, endured everything! Myakish is really good)).

Moooo, the children said delicious ... it's me by inertia, my basic bread * Kiev arnautka * and there is almost a whole st. the spoon goes according to the recipe ... that's why I pushed it, as they say without looking. Already when I was cutting for the report, it dawned on me: in the recipe there is a spoon. And so I wanted not salty bread.
Next time I'll do everything according to the rules

Nata, thank you very much, the ciabatta turned out delicious. I just need to practice with the molding so that the holes are bigger.

[Ne_lipa]

Ne_lipa,

And in my opinion, good holes. How to!

The recipe is, of course, very reliable, I love it. Bina stood for 5-6 days in the refrigerator. It did not get worse at all)). Mine have washed both loaves in the evening.))

🔗

[Nata]

Nata, what a beauty, deliciousness! And I can't get such holes.

[Yarik]

Yarik,

Keep Bigu for a long time that you have accumulated energy. Do not rush. Let it stand for 3 days, it will work better.Use dry yeast.

[Nata]

Nata, thanks, we will try again. Why dry?

[Yarik]

Yarik,

somehow they are more active, they start working faster.

[Scarecrow]

Scarecrow, Nata, I carry my first ciabatki. And thanks.))

I did everything according to the recipe, I had no steam oven, so for the first 10 minutes I put a container with water, then I removed it.
Since the first experience, it turned out not at all ideal. Huge holes are still in dreams.
And yet - each has some small "gaps" from the inner side down the bottom ...

Why could this be?
Salt me ​​1.5 tsp. it seemed not enough, I will increase it to 2.
And yes, a day is not enough for bigi too, I will keep it for 3 days next time!

[LudMila]

LudMila,

The result is good, especially for the first time. The crumb is porous. It is large pore. Tears are underdeveloped. The bread began to bake, but it continued to burst from the inside. As a result, the crust broke. A container with water is not that. She won't give steam. It is better to pulverize with a pulver several times into the oven with the loaded bread and then close it.