Chiabatta in the oven

But who had how much big was?
I stood for 40 hours. But at some point I saw that she had fallen. Maybe it did?
Therefore, the holes were not very large.

But who had how much big was?
I stood for 40 hours. But at some point I saw that she had fallen. Maybe it did?
Therefore, the holes were not very large.

The first time I stood for 14 hours, then 24, and three days ...

But who had how much big was?
I stood for 40 hours. But at some point I saw that she had fallen. Maybe it did?
Therefore, the holes were not very large.

I almost always use a daily biga. She falls much earlier. Holes do not depend on this (unless, of course, the biga stood at least 12 hours). They depend on gluten (how well it will hold gas), on the gas-forming ability of flour (in the first minutes of baking, violent processes of gas formation should take place in the dough), on the length of the final proofing (the bread is sent to the oven as if not settled to the end), from folding billets and dough moisture.

[Idol]

Yes, yes, here I stood for 48 hours, but she fell off the next morning after the start, that is, after 8-10 hours, and then it just gradually swelled again. I also do not associate this with overexposure, here the hole depends on the process ...
If, as Olya described their dragging and stretching, then I'm on the next. Once I try to make the "rise with a coup" more successfully. I think at this stage I could spoil them. As says Idol, - the thinner and lighter the slippers, the better the hole will swell, and on the contrary, I poked them along with a bar, and this made the mabut heavier.
And Olga is a good girl (reads the recipe carefully) she has some square sides of the slippers, she stretched them out, and she was happy !!! Mladets !!!

... she has some square sides of the slippers, she stretched them out, and she was happy !!! Mladets !!!

This one for sure - such bread will never (or almost never) be the correct (almost) oval on the cut.

Dear girls and boys! Thank you so much for your kind words, it's nice and awful! Without your "multi-armed" and generous experience, which you share on the pages of the site, hardly anything could have happened, honestly! And, of course, Moscow smog, tap water, yeast on the verge of expiration also played home not the last role .. I think so
Inna, as an honest girl, remembered all evening what is the difference spells, now there will be a synopsis
My biga was also blown away after 10-12 hours of fermentation, it stood for 44 hours in total.

Let's be friends with "slippers" ...

with pleasure

[Form a ball and place it in a bowl]

Ol, what kind of spell have you read?, Share ...

Inn, well, what kind of spells are there, the first time I just could not cope with the dough - it was very liquid, so the second time there was 1 tbsp of flour. spoon more.

Form a ball and place it in a bowl - what kind of ball is there, it (the dough) was so sticky to my hands that no "words" helped, I just plopped it into the bowl and scraped my hands for a long time (there), so for the second time I poured the "prescribed" amount of butter onto hand and mixed into the dough last. The ball almost came out and went into the bowl.

Stretch the dough into a rectangle, lifting its edges from the bottom Very funny .. - the edges may have been stretched, and the middle lay like a pillow. I made one roll - I folded this "rectangle" Stretch and Fold (what words, dear mom!) And on a towel. And for some reason, the props through the towel did not allow her to spread in breadth - maybe she was afraid that the props would not be enough. The second time I made two rolls, folded as taught and they lay on a towel as they wanted.

We take the ciabatta blanks, turn it upside down and slightly stretch it with our hands to shape the sneaker, put it on the shovel., yeah, gymnastics for workpieces ... yes, I would not lift this workpiece over a towel, and then there was a coup with a stretch - I rolled it onto paper, slipping my hand under the towel. The second time it was already possible to twist - the first did the exercise normally, and at the second one end did not come off the towel, so it stretched out, and I had nothing to do with it !!!

Well, that's all that influenced the result, I don't know ...

Thanks again for the kind words ...

But I wrote that the optimal size for one roll is 1/4 of the amount of dough in the recipe. The larger size, of course, can be done, but working with it will be much more difficult. In the photo, by the way, two rolls of three. That is, the size of each 1/3 of the total dough. In my opinion, this is the maximum possible size for one "sneaker" at which you can still do with the blanks everything that is necessary according to the recipe.

I reduced the recipe to 1 kg.
Divided into 2 rolls. It turned out quite normally.
In my hands, this is already the limit, if more, then it will already be difficult to cope with overturning and stretching.
True, I turned over a little differently. I turned it over first on my hand, and then stretched it out and laid it down. In appearance, in my opinion, this time it turned out best. Especially one of ...

Judging by the crumb, this is what you need. More holes left to make

I think it is worth making the blanks smaller, 350 - 400 grams each and stretching them more.

[PapAnin]

PapAnin, Georgiy - very cute and delicious ciabatki! That's what man's hands mean, you can easily handle such a volume, I barely coped with half ...

[PapAnin]

Judging by the crumb, this is what you need. More holes left to make

I think it is worth making the blanks smaller, 350 - 400 grams each and stretching them more.

We will work on it! Thank you.
Next time I will try to divide it into 3 parts, although it will not be convenient to load it into the oven, there is no narrow shovel.
Or even reduce the volume and divide by two ...

PapAnin, George - very cute and delicious ciabatki! That's what man's hands mean, you can easily handle such a volume, I barely coped with half ...

Thank you!
I reduced the volume and barely coped from two to 500, at the limit.
By the way, I used corn flour for the first time for dusting towels and paper.
The texture of the crust is completely different. I can't say worse / better ... different, good.

In Italy, it is customary to use corn flour for sprinkling, it is especially good to sprinkle with a shovel so that the flour then hits the stone. The smell and even the taste of the crust changes! If you use paper, then it must be sprinkled before laying the blank on the sheet.

I did just that, sprinkled the paper, then put the blank on it.
The smell was really different.

Yes, I already understood why I decided that you had a shovel and wrote about paper for those who do not have a tool.

I just bought an interesting thin cutting board. there will be time, I will try to modernize it.
Where to take time ...

Today I have a double debut - I conducted "field tests" on a recently purchased baking stone and for the first time in my life tried to bake a ciabatta, which I was very afraid to bake ....

Here I have ciabatta cuts in different planes.

Here is a picture of the crumb ...

Today I have a double debut - I conducted "field tests" on a recently purchased baking stone and for the first time in my life tried to bake a ciabatta, which I was very afraid to bake ....

Here I have ciabatta cuts in different planes.

Here is a picture of the crumb ...

And the crust, and the color of the crust, and the color of the crumb (the second picture seems to me that with distortions - the crumb still should not be so white), and holes !!! Well done!

[Creamy]

Wow holes! Creamy, vivat !!!

Oh, I'll have to start a ciabatta ...

Thank you all for your kind words! And a photographer from me, of course, is useless. : I accept the criticism of the color rendition of the second shot. But I promise to continue to try harder ...

[Creamy]

Creamy... ... if THIS MIRACLE is a debut, what will happen next!

Hello Idol! Hello everyone!
Here are my ciabetta!



I made these two from half of the dough, and from the second half I made such a kitten:


Idol, you can't even imagine how grateful I am to you! I have never gotten normal mixed ciabetta. And I have already decided that I will not try. But your recipes are amazingly OBTAINED from me !!! Made a whole batch. The dough stood a little over a day. Everything else is prescription.
I can share some experience in kneading batter with teapots like me those who are afraid of such a test: I kneaded the dough in two steps. First, I mixed the dough, flour and 2/3 of all the liquid (without salt and oil). And she kneaded a rather obedient dough that did not stick to my hands. I put it in the refrigerator for 40 minutes. And then she added salt and butter to it and in small portions the rest of the mixture of water and milk. It kneaded perfectly and even began to peel off the table and hands, which I had never been able to do before. And the rest is by prescription.
And one more thing: I recently bought a towel like this - it says: jacquard.

This is one of those coarse cloth towels that do not wipe anything, I never knew what they were for. And then I thought that it might be suitable for proving. And it turned out - in! Nothing stuck to him at all. The first time I got such a ciabetta, and it was not difficult, but just a thrill!
My husband came home from work and immediately ate half a diabetta, which is why I didn't have time to take two whole small ones, but only one and a half.
Igor! One more THANKS to you!

[Creamy]

Creamy, delight and admiration! awesome holes!

kisuri, ciabetta is just lovely! ! Thanks for sharing the little tricks, I will definitely use it!

I'll show you too (what's left is so tasty that it is eaten up imperceptibly quickly). Idol, thanks !!!

[2 kisuri]

2 kisuri

To your health!

The bread is wonderful, just great !!! Both the crust (color, texture, thickness) and crumb are what you need!

Quantity seems to have turned into quality! You are well done!!!

And jacquard is, apparently, something very close to a rough canvas kush. Great proofing thing !!!

2 naya

A real ciabatta! Now you will be able to impress not only your loved ones, but also all your friends. Especially those who were in Italy and saw the local ciabatta there!

Thanks Igor! This is all thanks to you!

kisuri, what a beautiful ciabatta,. And for the advice with jacquard, thanks, I'll try to look at us, because it sticks to my linen towels, but I don't want to pour a lot of flour

[naya]

naya!
You have a very beautiful ciabatka and you can see that it is delicious and tender.
Kras-Vlas, thanks, I will be glad if my "tricks" will help you, this is the result of long torment when I have not a fig nothing worked. Idol right: quantity turns into quality, you fill your hand gradually (but for some reason, with its help, it is filled much faster)
Hi, Lenochka -Vilapo !

... for the advice with jacquard, thanks, I'll try to look at us, because it sticks to my linen towels, but I don't want to pour a lot of flour

I also poured a lot of flour on this towel, or rather, did not pour it, but rubbed it well. But I did the same with linen towels, and, like you, the dough always - at least a little - but stuck to it. And this is terribly unnerving, the dough stretches, sits down ... well, I'll explain to you, you understand. And to proofing baskets, rattan - I have two - generally always stuck, I was disappointed in them. And to this, jacquard did not stick AT ALL! These are, you know, purely decorative, in my opinion, towels, they don’t wipe anything to wipe, hang them on the wall? ... I heard this word from my grandmother, in Kiev. Look at you. And if someone goes, I can tell you.

I put the biga two hours ago. So, I have it rushing !!!!! Already grown up, mom, do not cry! What should I do? I think, not like 48 hours, I'm afraid I can't hold 24! Recommend your friends !!!

It can grow as much as three times, no more. Then it will fall off and will bubble and smell very strongly of alcohol. This is normal.Now throw the volume - will it be enough? On the forum, someone wrote that he had to transfer the Big to another bowl - it got out over the edges.

Igor, thank you very much for the quick response! I just looked at her - she has already grown three times, just did not think so quickly! Thank you, reassured)))

Thank you very much for the wonderful ciabatta recipe !!!!!!!!! Just super gorgeous! Biga stood with me for a little over three days, baked on a new stone (tried it). There was a lot of dough, so I made a huge pizza! It was not possible to capture the pizza (it was eaten at once).
Gorgeous crispy crust, incomparable crumb! Igor, thank you so much for teaching how to bake a ciabatta !!!

Thank you very much for the wonderful ciabatta recipe !!!!!!!!! Just super gorgeous! Biga stood with me for a little over three days, baked on a new stone (tried it). There was a lot of dough, so I made a huge pizza! It was not possible to capture the pizza (it was eaten at once).
Gorgeous crispy crust, incomparable crumb! Igor, thank you so much for teaching the ciabatta to bake !!!

You have the most beautiful, in my opinion, crumb !!! And the crust !!! A real country ciabatta, you are great!

Gorgeous crispy crust, incomparable crumb!

The crumb is really incomparable !!!
Congratulations!

Oh, friends, thank you very much for your feedback !!! And the taste !!!! Awesome !!! I think this recipe will be one of the most popular with me! For ciabattka, dried tomatoes with garlic, basil, and olive oil !!!!!!!!!!!!
Anyway, you can try a bunch of different variations with it !!!
Igor, thanks again for the advice and tips! I couldn't have done it without you!

Oh, friends, thank you very much for your feedback !!! And the taste !!!! Awesome !!! I think this recipe will be one of the most popular with me! For a ciabattka, sun-dried tomatoes with garlic, basil, and olive oil !!!!!!!!!!!!
Anyway, you can try a bunch of different variations with it !!!
Igor, thank you again for the advice and tips! I couldn't have done it without you!

To your health!

Hello! Please help a newbie: biga and sourdough (I have "eternal" wheat) are the same thing? Advance ATP

Biga is made with commercial yeast. For example, pressed. But you can, of course, make it with sourdough. The Italians call this Biga "Biga naturale". In general, bigu can be considered as a starter (in fact, it is the same thing) which is usually done when baking sourdough bread.

Then one more question: should I feed my starter with the amount of flour and water that is indicated in the recipe for bigi?

The indicated amount is true for commercial yeast, but there are still many questions about the sourdough in this recipe, for example, in the recipe it is considered that the moisture content of commercial yeast, in contrast to the sourdough, is 0. The amount of yeast in the recipe is extremely small, but the sourdough should be taken much more. I think at least 90g, but I could be wrong. Now about the moisture content of the starter - the resulting moisture content of the big should be about 78%. Well, we must not forget to change the rise and proofing time of the main dough - most likely it will be necessary to increase this time by three times, since wild yeast is much less active, unlike their commercial relatives.

Wonderful, I wanted to add photos to my message, but I couldn't find it. Okay, I'll show you again.

Loaf size:

Pieces:

Thank you very much for the recipe! Very tasty!

I think that was a different topic. Most likely this one - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146758.0

Hello! Yesterday I decided to bake a ciabatta according to the Idol32 recipe. It took me a long time to get ready, I didn't believe in my strength, and finally it happened !!! I want to express my deep gratitude to the author for a detailed recipe, and the taste exceeded all my expectations, you will lick your fingers.

Hello! Yesterday I decided to bake a ciabatta according to the Idol32 recipe.It took me a long time to get ready, I didn't believe in my strength, and finally it happened !!! I want to express my deep gratitude to the author for a detailed recipe, and the taste exceeded all my expectations, you will lick your fingers.

To your health! It's a pity there are no pictures ...

Corrected, added a photo)))

Excellent bread is another matter!

I think that was a different topic. Most likely this one - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146758.0

Igor, who would have thought!

So I want to try it, but there is no pressed yeast at home .. Someone tried it on dry, is it possible? And how many of them are needed then, if pressed 2 grams?