Ciabatta Peter Reinhart (on the big) in the oven

Yesterday at half past eleven in the night 2 loaves were ready. It's half past nine this morning it's half one.

Now I will do what scarecrows do at night

Now I will do what scarecrows do at night

Is this news to you? They devour. The whole family. And the blame is flickering like yesterday.

Something there has been no one here for a long time. And the recipe is wonderful. I mainly bake in a bread maker, and I have no experience with hearth bread either. But this ciabatta inspired me. And it must have turned out the first time. She baked for two days in a row, and it seems the whole family is completely addicted to it. They don't ask for any other bread. The first time I baked strictly according to this recipe, and the second I took from Anna

I have not seen this wonderful photo !!! Where I was? Drunk under the tree or what?

Wonderful! Great color. The holes have moved up a bit, but this happens to me too, although I baked a lot of ciabatta. Improve yourself. There is only practice in this bread. But you will start to feel confident very quickly.

Thank you so much !!! I've baked this ciabatta several times! Better and better every time. The holes, however, are smaller after baking. When the dough stands, when I put it in the oven, they are clearly visible. Maybe the oven is not right ... or the handles are crooked ... This time I went too far with olive oil, but mine both like the smell and taste.

The cut is not very visible, but even so distinctly separate large holes appear.
And it is impossible to overeat olive oil!

I baked French bread in KhP on a three-day bige. I had nowhere to put it, and the shelf life was expiring. It turned out well:

Last Saturday I decided to bake a ciabatta (I made the bigu on Wednesday). The plans changed a little and, so that "the good would not be lost," she baked bread in KhP (she spied that Natasha Chuchelka baked bread in KhP). True, I baked in the main mode, because there was no time. It turned out to be a great bread, airy, but not crumble! I went up to the roof Today I decided to bake French bread in a big bag (according to Natasha's recipe). It's still 4 hours before the end, and the bread is already approaching the roof of Peku on live Saf-Lux yeast. Thanks a lot to Natasha!

If there is a photo, it would be just great!

I missed this bread, I'll go put the dough, the children ask for big holes

Thanks for the recipe

I am reporting. It is still cooling, but there is no patience, I have already tried it))
Not as perforated as in Scarecrow, the perforation is uneven. The crumb is a little rubbery, but not wet, very elastic. When you press the bread, it shrinks very strongly, and then easily straightens to its original state. Very light buns turned out when you take it in your hand, it seems that this is an optical illusion
Only, despite the proofing, the barrel of the large buns broke a little, I haven't really understood the reason yet. Tolya's temperature was higher. than necessary, the roofing felts had to be defended even longer. If you can, help with advice, as I will repeat.
🔗 🔗
Thanks a lot for the recipe, the bread is really delicious! Now I will experiment with other ciabats, because you write that it tastes better on pulish, is it really possible? I'll try and unsubscribe)

Wow, what a handsome man. The holes are uneven - not scary. Uniformity is not about chabattu. You have clearly noticed everything in its features: the weight does not visually correlate with the size (this is how I define a good chabattu - it should seem heavier in appearance than it actually is), rubberiness, but not moisture. So everything worked out great. The glossy shine in the large hole - the gluten was good.

Experiment, it's very addicting!))

Another loaf. How many have I already remade them ... My husband's favorite bread.

Thanks for the wonderful recipe! Did you bake on a stone or just on a baking sheet? And in what mode does the oven work (top + bottom or only bottom) Thank you)

[IlyaZuboff]

IlyaZuboff,

I bake on a stone from clay. I have it on the regular grill from the oven, and I pull it back and forth with it.

And I bake in the confectionery oven mode. I have a fan in this mode. But does not show the inclusion of the upper or lower heating element.

And, of course, thanks! It's just that I also have a multi-mode oven, and the fan is convection. I was afraid that it would dry out too quickly) And another question (forgive me for torturing me at night - what kind of flour do you use?))

[IlyaZuboff]

IlyaZuboff,

Honestly?))) What is horrible. I feel confident with the dough, so I'm not afraid of flour))). Usually it is 1st grade flour or whole grain in half with VS flour. Whichever one comes across in the store - I take it: Makfa, Alekseevskaya (I haven't taken Nordik for a long time: the price is crazy). Flour of the 1st grade is now available Nekrasovskaya (floats) and ... I don't remember)). CZ love Altai Health. It can be infected.

I like to use manitoba as an additive. A little, it is specific. This is mainly to add gluten. There is no manitoba (and this is a rarity, frankly speaking, it is not sold in ordinary stores) - buy panifarin (natural dry wheat klekovina), add literally on the tip of a knife (for chabatt or similar breads). It's a good idea to have ascorbic acid in your arsenal. Natural pharmacy powder. She is actively involved in the development of gluten, so Nordic flour, for example, comes with the addition of ascorbic acid.

Thank you! In principle, we have both manitoba and panifarin, but we want to do it without them. There is Finnish flour Pirkka 14% protein, there is our "Correct" - 12%, both 1st grade. And premium flour, such as "Predportova" - some kind of "pop" loaf to taste, although it bubbles well)
Yesterday I tried to bake it - but I did something with the last proofing and molded it poorly (I was afraid to damage the bubbles), as a result the holes are very small (Although after the main hour and a half of proofing, the dough rolled right under my hands!

Yes, and also, tell me, when kneading dough in HP, a bun appears in 6-7 minutes - is it early? Can I add some water?)

There was also such a case with ciabatta, kneading the dough in HP, after 10 minutes it began to lag behind the walls and even the bottom, for some reason decided to interfere with it, and suddenly it began to stick to everything again, and how! Almost did not stretch, during proofing the bubbles did not stay inside, but came out to the surface, and there the dough cracked. As a result, he baked, of course, a bun, but clearly not a ciabatta)))

[IlyaZuboff]

IlyaZuboff,

Why are you afraid of manitoba? Well, okay, panifarin to be afraid, although it's just dry gluten. Manitoba is a specific type of flour that has a very high protein content, strong flour (there is such an indicator that bags for professionals are labeled with - W (flour strength)). The same manitoba may be in the bag you bought of a fairly normal premium flour, because it is used specifically for mixing and additives in the production of bread flour. It increases the power of flour. And this indicator is very important in the manufacture of chabatta, baguettes, muffins and pannetone (products with a lot of muffins and inclusions).

If you have a good Finnish - of course, take it. Try your "Correct" one. Flour is a fickle thing. The same brand can be good and bad in batches. Although, of course, some manufacturers are consistently good, even with punctures encountered, others are so-so. By the way, Ryazanochka is quite good out of 1 variety from common producers. The Finns have stable quality. Try the same Nordic (this is VS, but to know what to strive for))) - for comparison.

By mixing. You can navigate for a while, knowing what and at what speed you kneaded. I have Arcansrum Original, although HP also kneads very well. The technology for kneading bread dough is pretty standard for me: first, 4 minutes at medium speed, then rest for 20 minutes. The gluten is swelling and developing. Then again, 3 minutes on medium and 5 minutes on high.Of course, the minutes change depending on what I see in the bowl. There is a complicated version, when not all the flour is used for the first batch, then two shorter rests are obtained: after the first batch and after adding the remaining flour. Always add fat towards the end of the second batch. Fat interferes with the development of gluten, because fat molecules envelop the starch molecules and prevent them from wetting normally and connecting into gluten chains (which is the dough framework).

Therefore, in the story with your failed loaf, it is quite possible to over-knead good flour or a peculiarity of flour. A high gluten content (do you think manufacturers do not sin by increasing the protein content and gluten by adding the same panifarin?), Like manitoba, for example - this is not always good. Her pluses are starting to play against her. From one manitoba bread is terrible: it floats, incredibly rubbery.

If you are still interested in some points - tell us, we will discuss.

Thank you! The flour was Finnish, 14% protein) Probably just the extra kneading.
I mix the dough in a Panasonic 257 bread maker, with a simple spatula, in the "dumplings" mode.
We have a manitoba "Moulino grassi", I will try to add)
Once again, many thanks for the detailed and interesting consultations!
P.S. A year ago I started to bake rye bread with sourdough, I suffered for a long time until I "understood" it, now - no problem)

Hooray, it turned out) I can't figure out how to insert pictures (It turned out a little denser at the bottom, but wonderful holes on top) Thank you)

https://Mcooker-enn.tomathouse.com/ga...0/IMG_20140925_194809.jpg

[IlyaZuboff]

IlyaZuboff,

The photo, of course, is not awesome in size, but I can see the holes. Congratulations! Lucky bread!

Why did it turn out more densely below? Was the workpiece a little too tall?

Is it possible to make a bigu with live yeast?
Or only dry?

Sure you may. Yeast is interchangeable.

[Scarecrow]

Scarecrow,
Tell me. Bigi according to the recipe should come out about 520-550 g. And 455 g goes into the dough. Throw away the rest?

[Scarecrow]

Scarecrow,
Tell me. Bigi according to the recipe should come out about 520-550 g. And 455 g goes into the dough. Throw away the rest?

Put everything. If anything - adjust the water a little. A little bit. In fact, the bigi will turn out to be slightly smaller. Some will stick to the bowl)).

thanks for the recipe, the family really likes it

[Anyut @]

Anyut @,

She obviously did not economize on flour.

They look good. It looks like the holes should be good, because they are inflated normally.

Well, yes, otherwise the first time I poured little and the dough to the paper stuck deadly on my husband had to eat with paper

[Anyut @]

Anyut @,

This paper is bad. I ran into it myself. Buy Paklan, for example. Everything will be OK without any flour at all.

Natasha, the ciabatta is just a fairy tale !!!! I did not expect this from myself! Thank you very much for the recipe!

[Tumanchik]

Tumanchik,

And someone suddenly did not expect ?? CleverBeautyGoldieru checks. And that's it! And do not argue!!)))

No, I was always afraid of such a sticky dough. And now I just fell in love. I baked half a portion for one slipper, and tomorrow I'll put a whole one! Class! Handsome men! And what delicious !!!! Nata, you are a genius !!!

[Tumanchik]

Tumanchik,

I'm not a genius, I'm a repeat. For Uncle Peter!)))

I'm not a genius, I'm a repeat. For Uncle Peter!)))

you know, yes the Aryans will forgive me, there are a lot of recipes in the internet, but it is necessary to dare to repeat and modify it for our realities. here you cannot do without knowledge. so the mother of genius, genius ...

Natul, I want to try the ciabatta with fried onions. What do you say? Straight mania I have

[Tumanchik]

Tumanchik,

Yes please. They do it with olives.

I've got a ciabatt boom here! she is straight winged. bake - flies away somewhere. these with fried onions inside. scent
Smells like a continuation ..

[Tumanchik]

Tumanchik,

You know, fried onions usually smell like that!)))

You have very cool chabatts. Puffy, puffy!

You have very cool chabatts. Puffy, puffy!

and they have already gone somewhere else ...

gram 10 in bigu and gram 15 in dough.

Nat, even if not a dockuetstsa; and dry 0.5 tsp. and 1.5 tsp.l.? 1: 3 or not zamorachivatstsa? but? otherwise I wanted zamahnutstsa ..

Added Thursday, May 26, 2016 7:45 PM

Nat, look, is she doing everything right? listen with sound)))

[eye]

eye,

I have been replacing 1: 5 all my life. 2 tsp - this is between 5 and 6 gr. Alive means about 25gr. everything is correct. But if the yeast is nuclear, less is possible.

I haven't watched the video yet. I with phone. Then I'll take a look!))

If I understood correctly (getting into the conversation), then for every 100 grams of wheat flour, 2 grams of fresh yeast is taken

Thank you, Suns!
went to play big

[eye]

eye,

Tan, looked. Everything seems to be OK. But there are a few "points" that I would have done a little wrong.

1. She folded the dough in a bowl with an envelope and put it back in the bowl to ferment. So, I would grease the bowl with olive oil and then put the dough there again. The dough will then fall out perfectly and there will be no loss of bubbles / strong falling off due to the fact that it sticks to death and has to be peeled off. This, by the way, is Reinhart's advice.

2. When folding loaves into an envelope - do not overuse flour on the surface of the dough, which will then be inside the loaf. Better not to sprinkle it at all. Only the outer one, with which the dough lies on the table - so that it does not stick. Because it (flour) will remain unmoistened. In my opinion, at the very end, where she cut the loaf lengthwise, this flour "seam" is slightly visible in the pulp (I'll take a closer look again).

3. I give up on what I will already put in the oven and stove. Or on the parchment on which it was steamed, I drag / pull it onto something that was warmed up as a hearth in the oven. That is, after proofing the workpiece, I no longer touch it with my hands and do not transfer it from place to place (why should I transfer it from a towel to a shovel? It would be better to immediately on the parchment and distribute it), because it falls off from these manipulations.

4. Do not cover with anything when baking. I do have a steam oven right now. But I didn’t cover it before - I gave in a couple when loading it and pre-sprayed the workpiece with water.

PS: now I have revised it - yes, you can see flour not wetted with a white seam, although the frame instantly leaves (by 4min57-58sec.) Especially on the half, which is the top in the frame.

Natusik, thank you, Suns!
1.Sutter the bowl
2.flour-, butter +, I cut the yeast dough in butter myself, I don’t love flour
3.That's what I'm talking about: I don't touch the molded one again, I don't shift it, I don't poke it
4.it's clear, add a couple
Nat, and stretch-fold like that?

[eye]

eye,

Yes, yes, fold like this, there are no special techniques and technologies. The main thing is to "tuck" him without fanaticism. especially loaves, which already contain a lot of tasty and fatty bubbles))). Calm down.))

[Amount / weight correspondence table between dry yeast and fresh yeast]

2 tsp - this is between 5 and 6 gr. Alive means about 25gr.

I have been using the following sign for many years, it is very convenient:

Amount / weight correspondence table between dry yeast and fresh yeast
Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

Tus, if not in the subject, I will remove it, just whistle ...

Biga is still in the freezer. growing, do not touch.
I'm going to bake tomorrow.
Nat, I'm thinking this: there will be two rolls.
bake them together? or take turns? tada the second or pereostoit or when pulling on under not sgabarititsa?
drove? I understand that experimenting more often than nuna. so there will be no bad questions. but so far.
yes, and add a spoonful of sugar, you wrote, and ascorbic acid