Chiabatta in the oven

My dough just spreads. What ball are we talking about? Or should you mix flour into the dough on the table and knead until a ball forms? Should he keep his shape, or is it all conditional? Thank you.

And I have the same! I reduced the water by as much as 60 ml, or mixed 100 grams of flour, so that the dough was VERY soft, but allowed to form a ball out of itself. If you leave the dough spreading, then you get not rolls, but cakes, checked!

My dough just spreads.

I also do not keep the shape of the ball, it spreads. I make gram-to-gram dough according to the recipe with my eyes closed. What's interesting is how such practically flat dough pieces from sticky dough in the oven grow practically into baguettes ??? Shaitan !!

What's interesting is how such practically flat dough pieces from sticky dough in the oven grow practically into baguettes ??? Shaitan !!

Lena, honestly tried the recipe, nothing grew in my oven. It turned out a delicious pita bread without impressive holes. I think that our air humidity is higher, I can not find another explanation.

Here, besides the humidity of the air, the humidity of the flour is probably of greater importance, for everyone it is different.

Here's what I got with Makfa flour. Holes don't work ...

Biga stood for about 36-38 hours. I added a little light malt to the bigo. When I formed a ball, I rolled the dough in flour and tried to collect it in a pile, but it stuck to my hands, and as a result, almost all the flour from the table was mixed into the dough. But the ball did not work out, it blurred in the hands (maybe it should be so?). And yet, the crust turned out to be quite thin, although it was kept in the oven for 29 minutes.

Last time I made a dough with Bogumil flour. Biga stood for 24 hours. Malt was not added to the bigu. I did not interfere with flour to create the ball. The dough was very thin, barely transferred to the shovel. In the end, this is what happened

try a different flour, I took flour in the summer, my aunt is painted in a national costume, Kiev packing, now I took a farm, the flour just rises incredibly.

[Vitaly2501]

Here's what I got with Makfa flour. Holes don't work ...

Vitaly2501!
You have wonderful ciabatta, with great holes! I don't understand what you want from them! And these are your first breads on such a complex, liquid dough. Be proud!
Then you will fill your hand, it will go easier. Next time, do not try to form a ball, but with your fingers in flour, lightly wrap the edge of the dough up, onto the piece, then on the other side, and then the same thing - from the ends. And turn it over. In this case, the excess flour can be lightly brushed off the dough. It is more convenient to use a plastic scraper, also in flour.
Good luck!

Here, besides the humidity of the air, the humidity of the flour is probably of greater importance, for everyone it is different.

Yes, flour moisture depends on air humidity.

Here's what I got with Makfa flour. Holes don't work ...

I like this!

Last time I made a dough with Bogumil flour. Biga stood for 24 hours. Malt was not added to the bigu. I did not interfere with flour to create the ball. The dough was very thin, barely transferred to a shovel. In the end, this is what happened

Yes, yes, and I have exactly the same pancake came out without mixing!

[Lika_n, kisuri, Merri]

Lika_n, kisuri, Merri thanks for the support.

Here's what happened using whole grain wheat flour and bigi on premium wheat:

I used the second half of the biga, which remained from the last day (total exposure time of the biga is 62-64 hours)
Looks more like a bone, not a slipper

By the way, about flour. Is it just my impression that Bogumila has absolutely deteriorated?
I am sending all the purchased items now to cheese pancakes, batter .... Well, very fairy.

I took Bogumila for the second time (I took it for the first time in February). But judging by the result of my ciabatta-flatbread I won't take any more. And I cannot judge whether it has deteriorated or not, you need to ask those who regularly buy it.

I didn't form any ball at all.
Knead in HP, in a bucket and left to approach, covering with a film.
So that the holes are large and the dough must be moist, and during further work with the dough it is necessary to be more careful with it, not to crush it.
After proving, I just turned the bucket over and waited for the dough to fall out on a towel sprinkled with flour, I cut and molded on it, so there is less dragging and the risk of unnecessarily kneading the dough and releasing air bubbles.

I haven't looked on the net for a long time

Through the holes. I once wrote, but I don't remember here or where elsewhere, that the focus with holes depends on three factors:
1. Do not knead the dough after preliminary proving. Divide, fold into a thick bar (this makes it easier to transfer to a towel) and lay on a towel.
2. Final proofing should take no more than 45 minutes at 25C or less. It all depends on flour, yeast, water and temperature. In this recipe, I used makfa, the indicated amount of water, temperature 25 - 26C and the time specified in the recipe.
3. After final proofing, transfer the workpieces to the shovel and stretch them by hand. At first, the finished bread may resemble bone, this is normal. Then the loaves will be more even.

It is really difficult to form a full-fledged ball - it will spread out. The advice is this - you form a ball, quickly turn it over, tuck the edges of the dough under the ball and quickly transfer the ball to a bowl.

Tell me, is it possible to bake such beauty without yeast, in sourdough? According to the indications, we do not use them, and how to calculate how much to take instead of 2 grams of yeast?

What are you not using? Yeast? What's in your sourdough, what's in a briquette with brewer's / pressed yeast - yeast is yeast. Don't believe the stories that there is no yeast in sourdough. The only way to make yeast-free bread is to use baking powder or baking soda.

Of course, you can bake this sourdough bread. Instead of yeast for bigi, it is necessary to take a starter culture (starter) of 50 - 70 grams. First, do not forget to recalculate the amount of water in the recipe, taking into account the use of the starter culture. Then it is necessary to increase the time of fermentation and proofing of the main dough three times, since the lifting force of wild yeast is significantly less than their commercial counterparts. Here you need to focus on your experience using your own starter culture.

this version of the ciabatta is much tastier than that of Bertinier
only I had to add 7 tablespoons of water for the desired consistency of the dough, as something very dense (for ciabatta) came out
the third day I bake 2 slippers, soon the family will stop crawling through the door

What kind of flour do you have, that the recipe makes a cool dough?

The makfa is ordinary ... she herself was surprised where that came from ... but in HP the dough into a bun was already formed

Wonderful, maybe the error was ... Not can the dough with 76% water should be collected in the bun in the HP. Although I once baked on an overdue makfa (about 6 months), she had so much water!

Well, it's hard to make a mistake 2 times in a row)) maybe really overdried flour. shelf life is normal
a mystery, but I was very puzzled when I saw this bun I had to shove water into the dough

[Creamy]

Well - my favorite holes! Already set!
I shake this rubbery crumb, and these bubbles! I baked in different ways, and now I will try yours!
Creamy, - this is not at all "niskolechkvapshche" difficult bread. Try it, then as you sit on it ... I've also not dabbled in something for a long time. Need to update ...
Judging by the volume, you will have to knead the finished dough in x / n - in two passes (I'm not lazy with my hands on this matter, but a kilo, three hundred will not pull the bread machine). And to reduce the dose - a toad ... it turns out too tasty
Thank you, as always ...

please tell me, should there be no thick kolobok in x / p?

I haven’t tried to knead this dough in HP, but I think that there’s no way to make a bun. Such a dough for HP is very liquid.

Please tell me, water, milk and butter in grams - how's that?
how to measure? or is it equal to milliliters?

I use a kitchen scale for weighing. I put down a cup and pour / pour in what needs to be weighed.

I haven’t tried to knead this dough in HP, but I think that there’s no way to make a bun. Such a dough for HP is very liquid.

and I tried, watery of course, but all the same, not with my hands
Then she dumped it on the table and then everything was done with pens ... the main thing is not to add flour during kneading in cotton, but it just asks ...

I use a kitchen scale for weighing. I put down a cup and pour / pour in what needs to be weighed.

Thank you !

And tell me more please, at what level of the oven to bake?
In half an hour I will already bake

Usually they bake in the second. This is without blowing. With blowing, you need to look at the instructions for your stove.

[Idol32]

My first ciabatta

It so happened that biga wandered for 58 hours
Idol32 thanks for the recipe
By the way, I read a lot of reviews that the dough spreads, for some reason I had a rather dense consistency - I folded and transferred the blanks without any problems. Maybe I didn't report something?

Very beautiful ciabatta with an initiative Well, if the dough was not thin, maybe on the contrary, there was a little more flour

Very beautiful ciabatta with an initiative Well, if the dough was not thin, maybe on the contrary, there was a little more flour

Thank you
It seems that I measured everything according to the recipe

Thank you
It seems that I measured everything according to the recipe

So the flour is different now, a lot depends on it

I did not try to knead this dough in HP, but I think that the bun will not work out there. Such a dough for HP is very liquid.

Can you use dry yeast?

Can you use dry yeast?

I just used dry ones

I tried ciabatta for the first time - the taste reminds me of pita bread

It turned out good bread, it is clear that there is not enough water (maybe the flour was dry?), But still good. With a start!

The dough for pita bread (the one with yeast) does not melt for a long time, a total of about 2 hours maximum. And even then, this is a proofing of Armenian bread MATNAKASH. And they never heard of the big in pita bread.

It turned out good bread, it is clear that there is not enough water (maybe the flour was dry?), But still good. With a start!

The dough for pita bread (the one with yeast) does not melt for a long time, a total of about 2 hours maximum. And even then, this is a proofing of Armenian bread MATNAKASH. And they never heard of the big in pita bread.

Thank you
I weighed the water on a kitchen scale, as you advised. The scales may not be entirely accurate.
Or maybe there is something wrong with the flour. For bigi I had Makfa, and I added Sokolnicheskaya to the main dough (Makfa ended). By the way, the question is - is it possible to mix wheat flour from different manufacturers in one bread?

I look closely at this recipe, lick my lips with might and main! Biga is already worth it - insists, tomorrow I'm going to bake! I read what they do with dry and pressed yeast. The question is, is there no shortening of the infusion time of the bigi when using dry yeast? Not will they die fade away in 48 hours?

They won't die.

You can withstand big and 12 hours. It all depends on the taste you want to achieve. The longer the biga is, the more acid is formed in it. Accordingly, the shorter the fermentation, the less acid. For example, I usually keep my biga for 23 - 25 hours.

Should you cover the ciabatta after baking?
And then something, when tapping on the bottom, makes a too dull empty sound ... Frighteningly empty.
And light as a crouton.
----------------------------
Well, I covered it just in case.
And now, in order:
The bread maker was presented to me on NG, before "that" I did not play too much with the dough, because my oven is gas, naughty, it turns off when it pleases (the oven button has to be fixed with a gypsy needle), on the right it is on, on the left it is raw, and without one glass.
After playing with HP for a month and a half, and having bought an oven thermometer, I arrogantly decided that I was already experienced enough for a ciabatta ...
Worried - zhyut! I even scrolled mentally how I would stretch this ciabatta and put it in the oven.
And now I boast. Slippers:
🔗
And holes:
🔗
Maybe for someone this and not that, but in my opinion - these are the best holes in the world!

Did half of the norm. Bigu was kneading with handles (the hand still hurts), withstood the day. The main kneading - in HP, 20 minutes, the dough formed into a bun (I had nothing to do with it, it’s itself), at first kneading with a skirt, at the end there was no skirt. The gingerbread man is sticky. Didn't add anything. I left it for 1.5 hours right in the bucket, then carefully dumped it, stretched it out on the table, then follow the instructions.
Ah, and there was no milk at home, I replaced it with whey.

Well, and the parchment burned in the oven, the amber in the kitchen is appropriate.
🔗

Marta *, what beautiful "slippers",

Great bread came out! You are well done!

And you don't need to cover, when it cools, the remaining moisture in the bread evaporates and the crust still becomes softer. Plus, during storage, it will still soften. At first I covered the bread with wet wipes, but then I stopped.

thanks for the recipe, it turned out not so perforated, but it came up well, I put the salts at the rate, but it turned out fresh

kneaded in a bread maker

My holes did not come out ... not at all ...
It turned out tasty, but the crumb is all evenly finely porous, like on ordinary bread .... Everything, like, did according to the recipe .... What is "wrong" is 1st grade flour, we all do it on it, and bread and muffins. .. With manual kneading, I was not particularly zealous ... Is it because of the flour?

I think the reason is not the torment. There should be more gluten in the first grade flour than in a / c and more proteins. Plus, there are no grain shells in it and, therefore, they cannot "cut" the gluten. Therefore, your bread must have enough strength to keep air bubbles in the dough.

Maybe it's yeast. Or something else. Maybe it's the flour, or rather, its low quality (I wrote above about what must be flour of the first grade). We must try another flour.

Uralochka, what kind of manual kneading? As I understand it, the dough with the big is kneaded once, and then everything - no kneading, no kneading, everything is very neatly formed so that the bubbles are not blown out.
After proofing, when you turn over and stretch, you can feel these bubbles with your fingers, how many and which ones.
Or maybe the oven isn't hot enough. My oven on the left side heats up worse, and the ciabatta turns out denser than the right one. But, really, with bubbles.

What am I talking about? .. Ah!
Specially withstood the biga for three days to taste the real, "long forgotten" taste. No difference with a ciabatta on a daily big! Are my receptors already old?
And corn flour for sprinkling only gave a sweetish smell when baking, it did not affect the taste in any way. Or am I dull, it was necessary inside? How should it be ideally?

[not]

I mixed it by hand when I added liquid and flour to the big bag ... I read that some people do it in a bread maker. In the main recipe, on 1 page, the phrase was confused: "Therefore, you need to knead until the dough becomes smooth and elastic" Maybe there is a missing piece not? Maybe you don't need to knead until smooth and elastic, but just mix everything?
I took pressed yeast, although I had not worked with them for many years. The dough rose, in my opinion, well ... I don't want to sin on flour, I bake a lot of simple bread on it. If only I dare to try dry yeast .... Now I'm mentally swinging for a second ciabatta. After the first failure, it's hard to tune in ...

[not]

What am I talking about? .. Ah!
Specially withstood the biga for three days to taste the real, "long forgotten" taste. No difference with a ciabatta on a daily big! Are my receptors already old?
And corn flour for sprinkling only gave a sweetish smell when baking, it did not affect the taste in any way. Or am I dull, it was necessary inside? How should it be ideally?

Marta *, if corn flour is used for shaping, it does not affect the taste, it really only gives off a smell: girl_in_dreams: and you don't need to mix it inside

I mixed it by hand when I added liquid and flour to the big bag ... I read that some people do it in a bread maker.In the main recipe on 1 page, the phrase was confused: "Therefore, you need to knead until the dough becomes smooth and elastic" Maybe there is a missing piece not? Maybe you don't need to knead until smooth and elastic, but just mix everything?
She took pressed yeast, although she had not worked with them for many years. The dough rose, in my opinion, well ... I don't want to sin on flour, I bake a lot of simple bread on it. If only to take the risk of trying dry yeast .... Now I'm mentally swinging for a second ciabatta. After the first failure, it's hard to tune in ...

Uralochka, in the text of Idol32, everything is correctly written. You look at a YouTube video about ciabatta, it shows how to shape. The flour is not to blame, you apparently did something wrong before the last formation

It says "Knead the dough until the gluten develops moderately." I mix it for 20 minutes (or rather, a bread maker), because I don’t understand yet, where is moderate development, and where is immoderate ... Maybe they didn’t mix?