Chiabatta in the oven

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.

Thank you, the runny nose still makes itself felt. The brain doesn't work very well. )))

Get well!

I baked this ciabatta, perforated, but the holes are not so huge, although there are quite large caves in the middle. A question to the author how to measure 1-2 grams of yeast ?! My scale doesn't want to measure that amount. Outwardly, I am completely satisfied with my chibatta, but the taste ... I am not delighted, for me yeast is felt. Maybe I put in more than I needed. Biga stood about 18-19 hours, but it was hot enough at home. I do not know if this fact affects.
I will try again.

Katya, do you have measuring spoons?
For example, 1 tsp. (5 ml) is 4 g of dry yeast.
And a spoon of 1 ml, respectively, is 1/5 of 1 tsp = 4 g / 5 = 0.8 g
When I make a ciabatta according to this recipe, I take about a little more than 3/4 of such a small spoon, that is, about 0.65 g of dry yeast.

Olya, there are of course measuring spoons, but the problem is that I decided to completely repeat the recipe, so I used pressed ones. And how to measure them ?!

I do not know...
Do you have a scale?
Can you, for example, weigh a piece of 8 g?
then from it a sausage and divide in half, in half and in half?
There, such accuracy is probably not needed ...
I do it with dry ones, I really like the result.
Moreover, I bake very often, because my husband is hooked on this ciabatta, only asks him.
And with dry ones, the error is even greater; in the same place, an error is 3 times greater than with pressed ones.
By the way, why 1 g?
There you need 2 g ...

Somehow I didn't think of weighing more and then dividing. Need to try.
I have a scale, but I don't like it. They lie. I want new ones, but I can't buy them yet.
And 1 gram, because I did half, 4 chibatta is a lot for us.
And what should it taste like ?! I expected a store-bought ciabatta, but I have some kind of yeast aftertaste.

[Olya]

Olya, and you baked some more ciabatta ?! In the sense of a different recipe ?!
She is so delicious from the author that she decided to start with this recipe. And the recipe itself suits me very well. There are no special problems, for me this is important.

I don’t feel at all in my yeast taste.
It doesn't look like a store one, it doesn't taste so hot, and it hardens very quickly, and even outwardly is not quite that, it is very smooth.
At first I also did 2, the next day I had to put it again. From the third time, I already make a full portion for 4 pieces, - we eat it in 3 days - and this is together ...
On the fourth day, the taste starts to change a little, as for my taste.
And it should be, in my opinion, a little "rubber", on the cut like threads around the holes and very tasty. How else to explain, I do not know
Baked with sourdough, there is a longer history.
It is also delicious, but the result was not always so stable I got.
This is, in my opinion, a very good recipe.
Oh, here's another: IMHO, this recipe is very sensitive to moisture. I try to knead the dough to the limit, so that after 20 minutes of kneading it stops smearing on the bottom of the bowl. If really earlier, then it should be thinner, if by 20 minutes it is still heavily smeared, then it is advisable to shake it up with flour.
Something like this.
But the author of the topic can correct me, perhaps I am doing wrong.

And I kneaded for less than 20 minutes. About 10-12 minutes somewhere. As it became so smooth and began to stretch with threads, it stopped kneading. Maybe it takes longer ?!
We have a ciabatta here in a children's cafe, very tasty. One evening my husband and I ate two slippers. But mine didn't work out that way.
Delicious with grain additives and olives.And if you add additives to the dough, at what stage ?! Who knows?!

I added when I was already molding - folded for the last proofing.
That is, she laid out the olives.
And the grains are, probably, during the main batch, but I did not make grain.
If you are bouncing in 10 minutes, then, probably, there is not enough liquid. IMHO.
But it's better to ask the author.

I will ask))) how it will appear!
Yes, it seems like the dough is liquid, very similar to the one in the video about this bread. I would not say that it is not enough. I have no complaints about the appearance at all. Only the taste. But I will try again.
In general, I have some oddities with yeast baked goods. It often happens that the flavor of yeast is present. Maybe it's yeast ?! I always use the same ones (luxury), we just don't have others. It is necessary to try with dry ones.

Try it.
I went completely dry a long time ago.
But more often I bake with leaven.

Halved all the ingredients and baked. Huge holes did not work, but the bread did not lose from this, delicious, the crust is just mortality.
That's what I wanted to ask. I don't have a stone, I baked it on an inverted baking sheet. But what is the point of turning the baking sheet? And if the baking sheet is not turned over, then what will change?

nothing

[Marina]

Marina, it is more convenient to throw off bread pieces on an inverted baking sheet before baking. I preheat it.

Has already baked 3 times, but there are practically no holes

It is necessary to stretch the workpieces before planting in the oven. It is stretching that gives holes + proofing time. It is necessary to choose the time so that the workpieces grow well in the oven. Good luck!

Stretched it out ... maybe there was not enough space ... the house is pretty cool in the house ...

Maybe they missed it. For example, those loaves that are here in the photo are about 32 cm long (I have a stone 35 cm and I could not make more bread then). Take the same amount of dough and pull about 30cm. Now imagine the bread after proofing - it is filled with small and larger bubbles ... But these are not the holes that are visible in the finished chibatta. Then we take the workpiece with our hands and pull - our bubbles are drawn out. After planting in the oven, the yeast, before its death, begins to produce gas insanely quickly and the holes grow! This is how huge cavities appear in the ciabatta.

[Idol32]

Idol32, thanks for the recipe and technology. She baked ciabatta several times according to different recipes. The bread was always tasty, fluffy, with large pores, but I never got real ciabatta HOLES. And now it turned out !!!


Apparently, the "lifting with a coup" procedure is really decisive.
I did half the rate, next time I will do 2/3, it will no longer fit on a stone in the oven. Knead in a bread maker for 20 minutes, then stretched and folded until smooth. She greased the rug and hands with olive oil, and the dough was docile, although very soft and did not stick to anything.
When it stretched, the dough kept pushing its brothers back, springing. The smaller bar turned out to be not so perforated, apparently due to my too energetic attempts to stretch it longer.
But ciabatta is not only holes, but also a great Italian taste and aroma, and here everything worked out too.
Looks like I've found my favorite ciabatta recipe.

Great bread and great holes! Congratulations!

[Idol32]

Idol32, Scarlett, Thanks for the kind words.
Idol32and praise me for Como!

I am reporting. I am a person absolutely far from baking bread in the oven - the plate zvi 417 has an unpredictable character))))
But I did it! I am very grateful to the author of such a detailed recipe and to all the followers.

[Svetlana]

Svetlana, bravo! I can't get such holes!

Peace be with you bakers!

Yesterday I sinned this Ciabatta and was disappointed - some holes and there is nothing to bite

🔗

🔗

[Anatoly]

Anatoly, Are you serious?! The most luxurious ciabatta

Peace be with you bakers!

oil is not smeared

[shade]

shade, Anatoly, I admired, such holes, gorgeous! Why oil is that?

[Anatoly]

Anatoly, so such bread with good olive is supposed to be eaten, but it is not necessary to smear it

[shade]

oil is not smeared

shade, Chezh to smear it - with pieces of lies! I just admired - well, how chiabatis it turned out

[Anatoly]

Anatoly, I gnawed all my nails straight out of envy - I have never had such holes.

Peace be with you bakers!

Yes, in general, I did not get rid of it, it just happened
True, I did not add milk and yeast 5 grams

Yesterday I baked it for testing. The leaven stood in a room with a temperature of about 22 degrees for two days plus several hours. When opening, some kind of acetone smell was clearly felt. ((

The rolls turned out to be pleasant - with the thinnest bright crust, slightly rubbery, even with holes, albeit not with the same as in the start-top. But part of the sourdough smell is still present. ((

What did I do wrong?

I baked exactly according to the recipe. There is as much yeast as the author has, but she divided the bigu into two parts, baked half in 24 hours after kneading, and the second in 48. Observations: 48-hour more perforated turned out and crumb with a yellowish tint like the author of the recipe, the taste is deeper. 24-hour, mostly with small holes, it tastes simpler or something.

Good evening! Join the ranks of ciabatta baking lovers! Just a question - how much dry yeast do you need? I have been baking ciabatta for a long time, according to different recipes, I really want to try this one too!

Peace be with you bakers!
Valentine--
A couple of days after the baking that is in the photo above, I did the same thing, at work to boast: yes: I did it right according to the template of the previous one, but I didn't get such holes

[Valentina]

Valentina, 3 times less than pressed.
It is possible to measure such an amount only on jewelry or numismatic scales.

It is realistic to measure such an amount only on jewelry or numismatic scales.

You weigh two or three or four grams (this amount is more or less accurately weighed by ordinary scales) and divide it into equal piles with a knife on a piece of paper.

[Bijou]

Bijou, the error of the scales + -1 g is at best. Even 2 grams will be difficult to measure.

Well? We weigh 4 grams. Divide into 4 piles. What will be the margin of error in each?)

[Lena]

Lena, I bought scales with an accuracy of 0.01 for 250 rubles on aliexpress and do not bother with heaps, although I never use dry yeast.

[Musenovna]

Musenovna, oh, maybe I need this too?
People know how to do without scales at all, measuring the ingredients by eye and getting a good result, but we need jewelry scales.

By the way, about the error. The last scales are very simple. But from one gram it seems like. Yesterday I put fresh yeast on the porcini, weighed about 3 grams each. When I put the ready-made "doses" in a pile, then six turned out to be 18, and from 8 - 24.

By the way, I have a jewelry scale, so I checked it - there were 3.02 g of dry yeast in a measuring teaspoon (I think tenths and hundredths can be dropped) if measured "under the knife".
So you can safely measure with a measuring spoon.
And "dances with tambourines" on simple scales are not needed.

I put the bigu, I will report on Thursday) everyone has delicious pictures, I hope I also get a tasty treat with holes)

Hurrah!!! IT worked!
After several attempts at different recipes, I finally found it (in the sense of a soft dough),
the hole could be bigger (they will definitely be!), but everything is OK! Pok on a stone.

Plus salad - pomodorro, mozzarella, basil and olive oil with herbs, and a glass of good wine
Thanks to the author for the recipe!

[Elvis77]

Elvis77, gorgeous bread !!!

Hello ! I'd like to try to bake such beauty! But I got confused in yeast.
If dry yeast you need 2 g: 3 = 0.67 g
Right ?
And cover the bigu tightly with a film?

Well, I could not resist such a wonderful recipe
These are the sneakers that turned out

and this is a cutter

Peace be with you bakers!

Whisper