Chiabatta in the oven

And here's what I got:
🔗

Biga is a short, three-hour, twenty-minute kneading with a mixer, plus two fifty-minute breaks.

The recipe was divided in half (forgot the salt). Baked on a baking sheet with steam. 230 gr 10 min (steam) + 200 gr 15 min (steam removed)

Good bread! Has he remained stupid? Didn't you add salt?

Good bread! Has he remained stupid? Didn't you add salt?

Yes, I did it completely without salt, I even remembered about it when the sneakers were already in the oven =)

Dear friends, tell me, bake bread with steam? Need to put a bowl of water in the oven under the baking sheet? Or is there some other way?

Dear friends, tell me, bake bread with steam? Need to put a bowl of water in the oven under the baking sheet? Or is there some other way?

It is about sprinkling the bread with water from a spray bottle before putting the bread into the oven, and then quickly putting the bread on

Vilapo, thanks !!!

Vilapo, thanks !!!

I was happy to help

Well, take my slippers with holes!

This one is the most beautiful, the rest are crooked ...


I still don't understand how I got this bread.
Several times I tried to throw out the dough but, for some reason, continued ...
I was staying with relatives, far away ... very far away ...
I decided to please them with delicious bread.
The flour is not familiar, the yeast is not familiar, the oven is gas, I have never baked in one at all.
Here for the first time I thought that I shouldn't have started all this ...
I put the bigu, began to ferment for a very long time, I wanted to remake it with other yeast, but decided to leave it.
She stood for about 60 hours, before there was no time to do it.
I kneaded the dough. I had to knead with my hands. This is something ... In other words, I'm in trouble!
The dough was very sticky! The dough hardly rose during the proving. Then I wanted to throw it out again. And ... left again.
With difficulty I rolled up four sneakers, laid them on the towels, covered them. At the second proofing, the rise of the dough was only slightly outlined.
I was already sure that it would not work. I warm up the oven and understand that the problems are not over yet.
In baking mode, it only works with bottom heating! There is no one to ask, everyone is asleep.
It’s me who’s nocturnal while I was rebuilding in time.
The oven is such that you cannot set the temperature, only ready-made programs. Then I turn on baked goods with convection.
And she does not allow the temperature to rise above 220^aboutFROM
I could not find how to turn on the upper heating. By typing, I found a program suitable for temperature with bottom heating and convection.
The next problem was the oven without steam. I couldn't find a spray bottle or a suitable vessel to put water in the oven ..
Transferring the blanks from a towel to paper and stretching it turned out to be completely unrealistic. The dough is very thin. It was necessary to add a little flour.
Somehow did it. Put it in the oven. Here was the first positive moment, the oven was wide, I immediately put all four sneakers on.
And then a miracle happened! The dough is flooded! How it began to rise! I couldn't believe my eyes! Baked for 30 minutes. Somehow he waited until they cool down.
I never dreamed of holes. But when I cut it ... I was amazed! I've never gotten a ciabatta with holes like this. I still don’t understand how with all these problems I got such bread. It turned out very tasty! Children even before breakfast "persuaded" one slipper piece by piece. And ... adults were not very far behind children. Here!
Thanks again to the author for the recipe!

[PapAnin]

PapAnin, bravo! : bravo: What holes! The photo shows that it turned out to be a real ciabatta!

Well, take my slippers with holes!

This one is the most beautiful, the rest are crooked ...

I still don't understand how I got this bread.
Several times I tried to throw out the dough but, for some reason, continued ...
I was staying with relatives, far away ... very far away ...
I decided to please them with delicious bread.
The flour is not familiar, the yeast is not familiar, the oven is gas, I have never baked in one at all.
Here for the first time I thought that I shouldn't have started all this ...
I put the bigu, began to ferment for a very long time, I wanted to remake it with other yeast, but decided to leave it.
She stood for about 60 hours, before there was no time to do it.
I kneaded the dough. I had to knead with my hands. This is something ... In other words, I'm in trouble!
The dough was very sticky! The dough hardly rose during the proving. Then I wanted to throw it out again. And ... left again.
With difficulty I rolled up four sneakers, laid them on the towels, covered them. At the second proofing, the rise of the dough was only slightly outlined.
I was already sure that it would not work. I warm up the oven and understand that the problems are not over yet.
In baking mode, it only works with bottom heating! There is no one to ask, everyone is asleep.
It’s me who’s nocturnal while I was rebuilding in time.
The oven is such that you cannot set the temperature, only ready-made programs. Then I turn on baked goods with convection.
And she does not allow the temperature to rise above 220^aboutFROM
I could not find how to turn on the upper heating. By typing, I found a program suitable for temperature with bottom heating and convection.
The next problem was the oven without steam. I couldn't find a spray bottle or a suitable vessel to put water in the oven ..
Transferring the blanks from a towel to paper and stretching it turned out to be completely unrealistic. The dough is very thin. It was necessary to add a little flour.
Somehow did it. Put it in the oven. Here was the first positive moment, the oven was wide, I immediately put all four sneakers on.
And then a miracle happened! The dough is flooded! How it began to rise! I couldn't believe my eyes! Baked for 30 minutes. Somehow he waited until they cool down.
I never dreamed of holes. But when I cut it ... I was amazed! I've never gotten a ciabatta with holes like this. I still don’t understand how with all these problems I got such bread. It turned out very tasty! Children even before breakfast "persuaded" one slipper piece by piece. And ... adults were not very far behind children. Here!
Thanks again to the author for the recipe!

George, what a gorgeous bread Such an interesting description, and the holes that turned out as a result

Well, take my slippers with holes!

This one is the most beautiful, the rest are crooked ...

Awesome sneakers! And I will not make up my mind in any way.

Awesome sneakers! And I will not make up my mind in any way.

Lena, the bread is worth tinkering with at least once, trying

Lena, the bread is worth tinkering with at least once, trying

Len, yes, I see what it costs, but time is sorely lacking.

[Catwoman]

Thank you all for rating!
I tried, despite all sorts of ambushes!
Really good ciabatta turned out.
From my practice, this is the best.

Catwoman, need to try. The bread is amazing!
If you like it, then there will definitely be time to repeat

Thanks a lot to the author of the recipe (Idol32), as well as to all the daredevils who decided to repeat it.
First, after reading the recipe, I was scared, which is very difficult, but the fact that many people wrote, what happened and posted a photo, cheered me up, and here's my CIABATTA:



and what are the holes ... mmmmmmmm


Everything turned out not very difficult, however, I put a little less salt - it seemed to me that the scales were lying, so much salt turned out in 15 grams - in the end it turned out to be undersalted, but hardly noticeable! Next time I'll put in as much as I need.

I did everything strictly according to the recipe, except for salt. Baked in two passes 2 + 2. I have a steam oven, baked right on the baking sheet, first putting it on baking paper and dragging it onto a hot baking sheet.

I found another video on YouTube, clearly saw how to work with the dough, how to stretch and shift it, this greatly simplified the matter.

The dough is so nice, it's just a thrill to work with it, and when you look at how the bars in the oven grow before your eyes and then fried before your eyes and turn like from a picture of Italian farms - God ...I love Italy.

We ate two ciabatta at once!

Grazie!

Very, very good bread!

Thank you so much.

Idol32, I have questions.

I'm baking a ciabatta for the third time - after that I don't feel like eating anything anymore !!! In addition, the process itself and the feeling on the hands of the dough, mmm ... even the eyes are pleasant ... some kind of meditation ...

And after 2 grams of yeast, I have doubts about the recipes where half a pack of yeast is indicated (my mother dictated to me her recipe for the dough for pies)
Tell me, why does the dough rise so much by 2 grams? And even in your focaccia - that's 15 grams.

Also, a friend saw what she was making the last ciabatu - and said that her grandmother made pies only from this consistency of dough - it was possible to work with it only with your hands in sunflower oil, it turned out very airy.
Have you tried applying the same technology to sweet baked goods?

After such lightness and simplicity, my eyes no longer look at ordinary bread, even from my bread machine, it seems somehow heavy, not interesting.

And the third question. What if you cook on the 8-hour Biga? Little time to get up?
Maybe someone will be interested. On the rise, I spread the dough in a bowl that is well greased with olive oil, then nothing sticks - the dough leaves with a bang and it is very pleasant to look at it again. And when I need to take it off the towel, I slip my right hand under the towel and bars, and shift it to my left, while I carry it, it stretches itself and somehow sometimes bends a little.

And I also dissolve the yeast in water - and then I knead it with flour. It didn't make anything worse!

1. Rise. I think that several generations of yeast have time to grow in the time required for the bigi to ripen. Yeast grows in a favorable environment - there is a lot of food and no competition. With each new generation, the yeast adapts better and better to the flour and when you add the biga to the flour during kneading, the lifting power of this new yeast reaches its maximum. According to my observations, the optimal fermentation period for bigi is somewhere between 24 and 48 hours. You can throw out the biga up to 72 hours, but the lift will no longer be the same. Affected by the fact that by this time there is already a lot of yeast in the big, and there is already little food and they have to fight for it. The focaccia recipe does not imply a long fermentation of the bigi, which is why there is so much yeast. In general, the correct amount of yeast (fresh!) Is not more than 2% of the amount of flour in the dough. In focaccia, 15 g of yeast compensates for the 50 g of butter added to the dough.

2. Sweet pastries. I have not tried to apply. Although if you call Schiachchu sweet pastries, then I tried.

3. 8 hours is not enough. Therefore, for example, an accelerator is used in Como bread - unfermented malt.

Good luck!

girls. my husband will buy a ciabatta in the store, she tastes good to me. and you know what pulp it has. one that absorbs a lot of liquid quickly and does not become clogged. tell this that you bake the pulp, too, supersky liquid absorbs?

I tried a lot of recipes, but this one pleased me with the result (we'll work on the holes)!


Happy author and whole forum

I plan to try adding non-fermented brewing malt to the bigu, and instead of baking yeast, use brewer's yeast (I brew beer and there are no problems with raw materials)
Bread without kneading on brewer's yeast and with malt turns out super

[Idol32,]

Idol32, Thank you very much for the recipe: I made up my mind !! And it turned out very, very good for the first time and my inexperience)) I am infinitely grateful to you, I will do more

There are some nuances in which your advice is needed ... Bigu kept for about 60 hours, even a little more (not on purpose, it happened). And the holes turned out to be not as beautifully huge as yours ... What do they depend on at all? ..

And one more question: but after all, well, after all, the quality of flour affects the taste, right? .. And from Makfa or Sokolnicheskaya it will still turn out not quite what from Italian / French? ...

And here's more about the baking process itself, which is always the most difficult for me ..I'll make a reservation right away that I have an old stove with a very approximate temperature setting and, I don't know how quickly it reacts to given changes .. Maybe that's the whole point .. Or I'm justifying myself ..
In general, I overexposed the crust a little: not golden, but, rather, a bronze tan. Why: I was afraid that the crumb would not bake. And for my taste, it really could have been saaaaaaaaam a little bit more baked. Kept in the oven for about 25 minutes.

Thank you in advance for your answer !!!!!!))))

Good bread came out for an old gas stove!

1. Of course it depends on flour, but makfa is very, very good flour. In my opinion, it is closest to Italian. And to the good Italian bakery flour.
2. Holes, I think, depend on three things:
- dough moisture. The more water, the more airy crumb.
- final proofing time; it is necessary, as it were, not to allow the dough to distance and send it for baking almost at a distance.
- stretching workpieces before planting in the oven.

Stretching is, I think, the most important thing. I am now opening a cafe and the bakers in it yesterday baked a ciabatta to work out panini recipes. While working on this bread, I showed them how to put the bread on the loader and how to stretch it at the same time. As a result, the holes were very nice. Dough for one bread was taken about 400 g. The bread came out quite long: a little more than the elbow of an adult and a tall person, about 50 cm. Yesterday (without me) they stretched a little less - up to a maximum of 40 cm. Today, having cut the bread, I did not find the famous holes inherent in ciabatta in it. So you have to pull. If the oven does not allow baking long bread, take less dough per loaf.

The ciabatta is just great. I do it often, children love it very much. Thanks for the recipe!

To your health!

[Idol32]

Idol32, thank you very much for your answer, next time I will definitely take into account all these nuances!)
But what about the bronzed crust and slightly damp crumb? .... The electric stove is old, but is it really all just because of its venerable age? ..)))

Good luck in your wonderful business! What kind of cafe will it be? .. The concept is very curious ...)) also in a sense, my dream ...

Dark crust is a matter of taste. The crumb will always be moist if you cut bread that is not completely cooled. For example, I especially love yesterday's bread.

The cafe is a small gastropub where you cannot smoke and there is no alcohol. But it serves almost all famous coffee-based drinks, bakes delicious cookies, real croissants (dough with butter!) And other buns and other snails, but the most important thing is bread. And of course salads, panini and bruschettes.

Well, I just felt drawn to Lipetsk !!!! Sounds great! And very tasty Good luck to you!

And with chabatta I'll just try again, I want to achieve the ideal, the result is worth it)

[Idol32]

Idol32, this is a bomb!!! Thank you very much for the recipe !!!
This is my first experience in baking ciabatta, I walked in circles near the recipe, since I have an electric oven and do not have a stone and a shovel. I decided ... The result was very pleased!
The holes turned out to be weak, the crumb is wonderful! I put another biga. Next time I will follow your advice and stretch the slippers harder (I pulled the ends of the loaf, I noticed that it was at the end that the holes were large, there were few holes in the unstretched middle).

Wow - "weak holes"! Excellent bread with a very nice crumb !!!

[Idol32]

Idol32, and all-all-all !!! Hello! Yesterday I bought a mini-oven, and I got to your site right away! All roads lead here !!!.
I saw your creation and fell in love, ciabata wow! started reading, followed the link to the volume translation program and immediately got confused: Weight 1 391 1 043 you write-marked with color - this is cell C3 - weight, and you are talking about volume, and this is cell C2 - it is not marked with color ..., I'm confused ... Am I dumb?
And another question? In your description, everything is by hand, but what about my new thing ??? it is impossible to knead, to stir up, and suddenly something else is on the HP. If that sorry. I am in "bakery" - a beginner and a layman.

cannot be kneaded

Alas, you cannot knead a normal ciabatta in HP, too batter, in your device there is only proofing and baking.

[sazalexter]

sazalexter, thanks for the answer. Yesterday I watched videos on Ut-be about ciabatu for my next sleep, but I don't know the translation in ITalya. But all of them - almost - are kneaded on blenders. And my (our) apparatus also turns the dough. True, they do it there with a hook, but we have a "little thing" - apparently this is the whole point.

[sazalexter]

sazalexter, We have a time difference of 2 hours with you. Yesterday at your 12, I was already asleep. Today was a busy day, there was no way to get to the computer. This is me about that about thanks that they answered. I waited and will wait for answers to my questions. : bye: And there are many questions. I just look at the activity here is not very great .... Well, after all, my husband was persuading to buy Panasonic ... And I wanted Kenwood 450, well, so they bought THIS MIRACLE This is my activity on the forum - in Panas .. probably more. Thanks again

Today I baked this wonderful ciabatta for the first time, it turned out to be a very thick and hard crust. Can someone tell me what is the reason?
Baking with convection, maybe it was necessary without it? I liked the taste very much, but there is a danger of breaking a tooth

I read the entire branch carefully and this is what I thought: what if we didn't add yeast to the big at all?
After all, in fact, in three days the young sourdough will just be ready and the first or second day will be actively bubbling, and by the third it will calm down, get hungry and actively start working with fresh dough from the main batch - everything is exactly as many here describe the behavior of big and dough ...
Who tried this thread?

Nobody answered me ...
I had to deal with these shoes of yours myself.

I did half the portion.
As a starter for bigi I took a teaspoon of sourdough (eternal 100%).
The main batch in 50 hours, - with a hook in Kesh.
Baked in a baking sheet for 30 minutes.
One slipper turned out to be 283 g, the second did not have time to weigh, but they are about the same.


It can be seen that closer to the edge (in the second photo) the holes are less uniform, larger at the top, and in the middle of the bar are already more uniform throughout the volume.
I don’t know how fashionable shoes I have turned out - whether sneakers, bast shoes, and how correct holes were formed in them, but it was very tasty.
Thanks for the recipe and technology!

[Olga]

no one answered me ...
I had to deal with these shoes of yours myself.

Olga, no one answered, maybe because they did not make the bread with sourdough, the bread turned out to be beautiful, perforated

Thank you Lenochka

[Idol32]

Idol32, thank you very much for your recipe! I baked a ciabatta for the first time and the result was very pleasing, although I violated the technology - my biga remained from previous baking and stood in the refrigerator, and not at room temperature. But it turned out great! Thank you from the bottom of my heart!

[Mirabella]

Mirabella, super!

[Merri]

Merrithank you, I'm awfully happy
Somehow I didn’t expect what would happen the first time. I put another biga, now at room temperature.

I looked at your recipe for a long time, and yet I brought it to life!
It turned out three ciabatki.
There are holes, but not so huge)




My oven is not very good, has outlived its usefulness, but still baked bread for me)

By the way, the holes in the middle of the bread turned out to be large)

I looked at your recipe for a long time - and wow! Everything worked out!
The holes are huge, the taste was appreciated by my colleagues perfectly, but my homemade ones ... give them a loaf on which you can put sausage))) I made a full portion, it's great to watch how the ciabatas swell in the oven))) thanks for the recipe! very tasty bread, and the most delicious time is 🔗
🔗freshly baked.
Here is a photo, unimportant quality, sorry, tablet

🔗
🔗
And they do not want to be inserted))) and dried out the sneakers))) everything was waiting for a golden color))

[zabosan-Elena]

zabosan-Elena, cool sneakers turned out
Now the main thing is not to get hooked on this business: I, for example, have only been baking them for a month and a half - my husband does not want anything else!
By the way, about the sausage: you cut off a piece of ciabatta as long as a slice of sausage, cut it lengthwise, into it, straight into the holes, green salad, tomatoes, bulg. pepper and sausage on top. Oh, what will happen!

[Olga VB]

Olga VB, thanks for the praise)))) I liked working with this test))) It seems to spread, but very interesting) I will definitely repeat it again!)))

And how much is it in dry yeast ?!

1:3

[Olga]

Olga, this turns out 1 gram of pressed is equal to 3 dry. Right?!

On the contrary, 3 g live = 1 g dry.
That is, if the recipe indicates pressed, then divide the amount by 3 and take in dry ones.