Chiabatta in the oven

Baked ciabatta. Such an interesting dough. I liked the taste. Only did not get a golden crust. Maybe she was afraid to burn, pulled out early. I'll think.

[Idol32]

Idol32, They told me where I went wrong. I will improve!

[Idol32]

Idol32, Brought pictures of ciabatta. I will be corrected for non-compliance with baking.

Oh my god, how I love ciabatta! Mmmmmm ... For me this is the most delicious wheat bread suitable for everything!
But somehow I was afraid to make it, the dough is very "strange" and difficult that seemed to me!
But after watching a couple of videos, I grew bolder and baked according to your recipe, I got two huge "sneakers"
Fly away!
Holey, soft inside, crispy outside, fragrant ... I can sing odes for ages
Generally, here is the result

[Masha]

Masha, super! What holes, straight caves

[Masha]

Masha, super! What holes, straight caves

Shine, she was shocked and delighted. Tonight I already put 3 portions of dough.
Rather, it was 3, not 1 portion. I put 2 grams of dry yeast instead of raw.
Although I'm not worried, it eats up quickly, I'll take it to my parents. Dad loves my bread.
If I don’t bring it, he eats without bread and sighs.

If I don't bring it, he eats without bread and sighs.

Now I sigh too - without YOUR bread! I just admire and admire and I can't stop looking

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 "rise 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 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.

Believe me, this is not a "rise with a coup", etc. It's just that you were lucky with flour and caught the right moment of the test. I have baked chabatta for many years using a wide variety of recipes. I tried a lot (in the sense, solid, long-fermented, not "chabatta in 2 hours" - it's not for me))), a lot of doughs (pulish, biga) and EVERYWHERE at different times it turns out phenomenal holes, then just a good porous bread with the inclusion larger holes. It depends on temperature, flour, kneading, your hands, fermentation time. Due to the large number of these "buts", it is not always possible to figure out where it pierced, if it did not come out as perforated as desired.

I have baked this recipe several times. Very good, tasty chabatta, but returned again to another recipe, which was a fair amount of years old and given by Luda mariana-aga. They are very similar, I just got used to it for a long time. One rise after a daily fermentation is not enough for me, I got up to several folds in an envelope.

Therefore, bake unambiguously. The results may vary (I want to warn you right away, if anything, don't be discouraged), but in this particular case, it's not about the recipe. This recipe is precisely classic, long, very good. Just fill your hand!))

[Nata]

but returned again to another recipe, which was a fair amount of years old and given by Luda mariana-aga. They are very similar, I just got used to it for a long time.One rise after a daily fermentation is not enough for me, I got up to several folds in an envelope.

Natawhat is it? Here we have on the forum?

[SvetaI]

SvetaI,

Yes, this is Ludmila's recipe from Toronto, and I brought it here to the forum, so I made it many times, I just got used to it. And so it is neither better nor worse than the recipe in this topic.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6509.0

Oh, I didn't bake this, apparently rye flour scared me. I have nothing against it, but my men do not like rye flour in wheat bread. Maximalists - bread should be either white or black
But you write there that you have introduced rye flour in the absence of peeled and first grade. And now all this is in principle available. What flour was there in the original recipe (and in what proportions)?

[Tanyusha]

Now I sigh too - without YOUR bread! I just admire and admire and I can't stop looking

Tanyusha, Thank you! I trudge from him myself. When I baked I couldn't wait to bite off the edge.
And when you cut your eyes out to your forehead! Gorgeous!

[SvetaI]

SvetaI,

Yes, this is Ludmila's recipe from Toronto, and I brought it here to the forum, so I made it many times, I just got used to it. And so it is neither better nor worse than the recipe in this topic.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6509.0

Natus, I looked at your Ciabatta yesterday, but there is no rye flour. I wanted to do it. The recipe is also interesting for me. Holes are very attractive.

Tell me, can you knead the dough in hp? who tried it? and if you replace the yeast with dry, how much to put?

[ppcd]

ppcdOf course, everything can be kneaded into HP, but take into account not only the recipe, but also the recommendations for adding products to your HP. However, most likely, manual labor cannot be avoided in this case, since the dough is rather tough, will your HP cope?
Somebody thinkthat in this case HP is generally useless.
I did it with dry yeast, the result is quite nice.
Dry yeast, we usually take 1/3 of the weight of the recommended pressed, that is, in this case, 0.67 g. This is approximately 1 ml by volume. Of course, it also depends on what kind of dry yeast you have, and how fresh they are.
If you have such a measuring spoon (1 ml) - take it. If not, then take 1 tsp., Divide the amount obtained by about 4 parts, and take the smallest of the heaps obtained.
In general, this topic is very small, and it contains all the answers to your questions, including those on HP and yeast - read it.
You will also find additional recommendations on technology.
Good luck!

I finally made a ciabatta! Thanks a lot for the recipe, Idol32
the holes are very cute, despite the fact that the hands are entangled in the folds, with the skill the holes will be even more cute, that's for sure.
Biga stood for a day, Makfa flour (in an active search for 1-2 grade flour), then kneaded it in two stages in Panasika 257 on "dumplings" (you can make it at a time since the dough is plastic). There is no stone, I just thought about the acquisition.
In general, I was afraid in vain - it turned out very cool!

Thanks for the recipe !! I baked it twice, the bread is wonderful !! Registered to thank)

Garlic (cloves) must be crushed and put in a skillet with oil.

What oil to fry?

Added Thursday, March 17, 2016 8:39 PM

Get it without a stone.

Excuse the teapot for the possibly silly question, "What is a stone?" I’m still a baby in baking and I don’t have a bread machine yet, but I would like to try to bake Ciabatta in the oven ... I once bought a Ciabatta (vegetable) for testing in a store and immediately "got hooked" ... Ciabatta (vegetable) will be more difficult or maybe what subtleties?

[frez4]

frez4, 🔗 or 🔗.

frez4, like this or here.

I apologize generously, but the links are crooked. Update, pliz.

I apologize generously, but the links are crooked. Update, pliz.

I apologize for not checking. I did everything as usual. They still open.

Dear master bakers, we need your help.
I put the bigu on dry yeast in half the volume, only due to the imprudence of my yeast I put these on the full volume (instead of 0.3 grams, all 0.6).
Biga is growing actively, what should I do? Add the rest of the flour and water? Or do not touch until kneading, and then fix everything?

I would not have touched it before kneading.
That is, it would have waited until the big ripened completely, and then it would have been kneading, taking into account all the previous.
However, now, for sure, it's too late to answer

I have another thanks to Igor. Gorgeous recipe!

I love this bread!


I don't bake very often, but I always succeed (mmm)

[SvetaI]

SvetaI, Light, beautiful that bread!

[Antonina]

Antonina, thanks, I'm a bastard myself!
This time my new Kesha was kneading for me, such a fine fellow - in 8 minutes he turned it from a puddle into dough and wound it on a hook. I didn't even expect. I will now do more

Gorgeous recipe! Great results every time! I baked five loaves for my husband's birthday, there was only one left!
Thanks to the author !!!!!!

Thank you!

Girls, tell me please! And if biga falls earlier in 24 hours? Crumple it and put it back on? Or is the oven only on the rise?

Put it on and forget it. Let him live his own life.

Hello everyone! Can you explain please!!! I'm the only one here, it turns out. HOW do you collect this liquid substance ??? I did everything strictly according to the recipe, I have Italian flour for bread Molino bread-00. It fermented for 48 hours, everything rose great and then in a cup, where I poured the dough after kneading (kneading, kneading, everything was waiting for the development of gluten threads, but everything remained liquid, even after adding 1 tablespoon of flour). Everything rose and grew, poured it onto the table and the dough spread and stuck to everything, regardless of the flour. The dough is not only stretched and cut, it did not work to collect - it spreads. So, what is next? How do you all do it ??? I collected this sticky mixture and put it in a mold with large losses on the table, bowl, hands. It is worth parting. She was upset - to say nothing, simply dejected. I have been baking bread for a year, I have been friends with sourdoughs for a long time, everything worked out before. And here ... What's wrong? Or are there any secrets between the lines here?

[Natalia]

Natalia, firstly, what did you knead with?
Secondly, even well-kneaded dough is sticky anyway. They work with him abundantly dusting their hands and table with flour or vegetable oil. I love butter

Knead with a hook in a mixer. In my case, it didn't work out in any way - the dough is completely liquid. To dust, you need to somehow raise the edge, and here is a puddle. the dough flows between the fingers. Apparently you need to add more flour and look at the consistency, and not according to the recipe (((



The thought arose that perhaps there was more yeast than necessary, so the dough turned out to be watery - there was not enough food for them. Used instant dry 1/4 scoop. There's nothing else to think about ...

Perhaps the flour was weak, from soft wheat, and gluten developed poorly. I usually replace some of the flour with semolina and add a pinch of ascorbic acid. The dough really turns out a little thicker than for pancakes, but due to the gluten, it's still not quite like a puddle. I watched the video, there they work with this dough with a scraper, fold it with an envelope, dusting it with flour, and gradually the dough hardens and stops spreading. Look, there are many such videos on the net.

Thank you! I will practice some more. I'll watch the video. And my flour is good with strong gluten (340 in Italian parameters).

The flour is really strong, it should have worked out.
The next time, before emptying the dough from the bowl, grease the table liberally with oil or dust with flour. Fold and dough becomes more manageable.

I watched the folding video - nothing new to me. If I had SUCH dough, and not jelly, there would be no questions. I have a biga in the fridge according to Schochelka's recipe, I'll practice. I baked my batter in a mold - how delicious it is! Of course, there is no such hole and not a ciabatta of course, but delicious! I will continue to work with this recipe until I win!

We also got hooked on the ciabatta. For the first time I added flour. I was afraid of the batter. Kneading in HB for 20 minutes. The technology is strictly according to the recipe.


The second time I took the ingredients strictly according to the recipe, kneaded by hand. But in the container, twice after 50 minutes, she folded a rather liquid dough on the watched video. And then a prescription. The dough no longer spread.


I liked both options. Long puzzled over how to cut into four parts with a knife. I moistened the knife with water and the dough was easily cut. And how do you shake the flour off the ciabatta? I took a toothbrush and olya-la - the ciabatta is clean. And I also had to bake on two levels. I turned on the convection (this is what I intensely test the purchased stove))). Lacking a stone, she poured half a glass of water into a baking sheet at the bottom of the oven.

Peace be with you bakers!

And today I have mustard on whey trying to pretend to be Ciabatta

🔗

Peace be with you bakers!

I also shared that I don't like to bother with this product - not stable and not practical - IMHO

The son persuaded yesterday, in principle, he did not need bread itself, but a photo for the menu, on mine - well, you find there a gulf in the grid, answered that you need your own, so that no one would find fault - well, here's just one piece of cake

[Anatolyevna]

Anatolyevna, I think the batch is to blame. In a well-mixed dough, the crust darkens perfectly, since the sugars caramelize (this is the Meyer reaction). The biochemistry of the process is quite complex, but here's the paradox - with well-developed gluten, not only does the crumb perfectly retain gas and the volume of bread turns out to be excellent, but the color of the crust comes out dark with a reddish tint. If the mix is ​​not sufficient, the crust is yellowish and the crumb is finely porous, since it cannot retain carbon dioxide. Perhaps your flour is weak. Use Chelyabinsk makfa (what kind of plant is written on the package). And one more "secret" - I once wrote that to get large holes you need a little earlier than the preparation time during the second proofing. The yeast at this point is still very aggressive and the growth of the bread in the oven is very strong and the damp dough will not allow the crust to crack.

Thank you!
I haven't baked for a long time, I remembered the ciabatta, baked it. Made mainly on 2-grade flour. Now everyone is asking for more

[Arka]

Arka,

Gorgeous !! Bravo! I'm really crazy about the photo!))

Oh, what are you ...
This all comes out by itself. If I don’t miss landing in the “oven”.
However, it's still nice to hear compliments, praise me, praise!

Take to the Italian baker!
Did it from YouTube videos, and then decided to check if there is a topic on the forum? It turns out.
I did it for the first time, a lot of gag, of course, I really didn't like the large amount of flour in the process. She got me, to be honest, I never managed to remove it normally from bread, it doesn't work! And he tried by tapping, and with a brush ...
But about all the same, something happened, although not with the desired "caves"

[Yuri K]

Yuri K,

Of course, there is such a topic on the forum. You will find such themes here that neither in a fairy tale nor in a pen!)) And chabatta is world famous bread. There are heaps of recipes for chabatt)).

For the initial stage - you did it cool. Very good crumb, large-perforated. But you need a little less water. I look at the structure. You can also try working with olive oil with chabatta. Many masters do just that. Personally, I really liked it. If only because everything is not covered with flour up to the ears)).

You can also try working with olive oil with chabatta. If only because everything is not covered with flour up to the ears)).

Aha, I will consider! Because just the story "head over heels with flour" happened to me today!
To be honest, I'm not a big fan of the gram, I did everything by "eye" and do Olive, the desire to try to bake spontaneously matured. If I still start, then only with olive oil of course

For the initial stage - you did it cool.

Thank you for rating!

But you need a little less water. I look at the structure.

Interestingly, but I thought that the thinner - the more magnificent it will come out! I will consider ...
I took up the grain business for less than a month, while everything seems curious But ugh ugh it turns out, albeit not for the "five"))

I did it twice. The first time it turned out crooked, but tasty, the holes are not perfect.
Today I did it for the second time. The holes are beautiful, the taste is not pleasant and the crust is too thick and coarse. Everything is about the same, except for the bigi proofing. It seems to have stood today not so long, but at a higher temperature. And today I made pizza on it, I also didn't like it, not airy dough. And the day before yesterday I made my very best pizza at such a big store.
Everything else is the same: flour, yeast, dosage. How to maintain the bigu correctly?
Here's the first one:

Here is the second one: