Chiabatta in the oven

Rye and not sour?

Absolutely. And very curvy.

Absolutely. And very curvy.

I have made sourdough many times, but always with whole wheat flour. At least in the beginning. Then, when fermentation started, I used ordinary wheat. But despite the different ways (using pineapple juice, raisins, etc.), the sourdough bread had a strong sour taste. The last time (this was P. Reinhardt's method) I managed to achieve a reduction in acid, but not as much as I would like. I like the bread from the Volkonsky-Kaiser bakery and they use modern liquid French sourdough. I know this for sure, because I know what fermenters they have (such gizmos for growing sourdough). The technology of its removal is such that high temperatures are used there, maintaining which is quite troublesome without a fermenter. It is the temperature that affects the taste of the future bread - thanks to it, yeast prevails in the leaven and not lactic acid bacteria, and fermentation is mainly alcoholic and not acidic.

[Vilapo]

Ah ah ah! ... I thought I would be the first, but Lenchik was ahead of me ...
Vilapo, Flax, super torpedoes !!!
For now, the cut will come later (if I can stop)

But I had a biga for 48 hours. I set it the day before yesterday, baked it today (more precisely 44 hours).
I baked half a recipe, the dough was almost like a pancake, well, maybe a little steeper. I loaded a bread maker for kneading, you don't need to get dirty, the rest is just like the author's. The next time I will do it in two batches, so that the x / p can cope with the full norm, anyway, the distance is big, it allows ... and there will be a LOT of tada ... I already feel what kind of "holes" are inside, they are generally like pancakes at the start there were, and then when I looked in, there were nuclear warheads ...
Idol32 , I love you !!!!!

Yes, by the way, I’ll add - I baked for 25 minutes, the oven was electric, so I’m afraid to go nuts, but for exactly 1 minute I put the vessels with steaming boiling water on the bottom, I think I didn’t spoil anything ... straight with paper. That's it. We are waiting for the cut ...

What airships! Holes there just be healthy! We are waiting for the cut !!!

and here is my ciabatta, don't judge strictly, this is my first experience with such baked goods

[mother]

mother, well, nifigase - the first experience ... I have already imagined what the second will be ...
I just got rash about the holes here just now ...


No, it is of course not about any "ciabatty" holes here and there is no question, (not like the author and Vilapo) but I confess - in my house, only first-class flour ( Idol32, don’t hit me, I’ll fix it), what kind of gluten is there? But for this flour, of course it turned out well. It hurt Ciabatta's pens too ... But the taste ...: swoon: already half a baton ...
It's just that I have been baking bread for a long time on the first one (well, I have a bag on the balcony, I have to spend it) and try secretly different variations with Italian recipes (although I know that for gourmets this is blasphemy), but you know, it even suits me very much.
Once again, thanks to the author!

and here are my holes, also far from the same as from the author, we urgently need to buy scales, otherwise it is not very convenient to measure with glasses.

Mom, Fainting well nifigase- first experience Shocked ... I have already imagined what the second will be ...

oh, thank you, the second one will feel just around the corner, my daughter has almost half a fat

[mother]

mother, well, nifigase - the first experience ... I have already imagined what the second will be ...
I just got rash about the holes here just now ...


No, it is of course not about any "ciabatta" holes here and there is no question, (not like the author and Vilapo) but I confess - in my house, only first-class flour ( Idol32, do not hit me, I will correct myself), what kind of gluten is there? But for this flour, of course it turned out well. It hurt Ciabatta's hands itching ... But the taste ...: swoon: already half a battalion ...
It's just that I've been baking bread on the first one for a long time (well, I have a bag on the balcony, I have to spend it) and try secretly different variations with Italian recipes (although I know that for gourmets this is blasphemy), but you know, it even suits me very much.
Once again, thanks to the author!

The crumb came out good, for ordinary bread it is not just very good but wonderful! He looks so that he is well distanced. The next time, if you bake with the same flour, then you need to slightly reduce the final proofing time, say, to 30 minutes.

Inusya, well, you have patience, 48 hours, the "sneakers" are gorgeous. Yesterday I put on the bigu again because I already have nothing, it's been standing for 24 hours, I'll bake in the evening.

I also baked it, but there is no fotik today, they took it away. And tomorrow they will eat it, it is still very tasty. The holes are not so beautiful. Perhaps the flour is to blame, not the best. Here they bring a stone, then I will buy good flour and repeat.

They all turned out wonderful ciabatkas. Just great!
And on the contrary, I cannot find the first grade, I like bread from it more.

And here are my holes, also far from the same as the author's, we urgently need to buy scales, otherwise it is not very convenient to measure with glasses.
oh, thank you, the second one will feel just around the corner, my daughter has almost half a fat

It worked out great for the first experience! The holes may not be the biggest, but they are the most delicious for sure!

yeah, very tasty. I just have sun-dried tomatoes, I will treat my relatives. Thank you very much for such a detailed recipe, if it were not for everything described so easily, I would not even undertake to bake

I also baked it, but there is no fotik today, they took it away. And tomorrow they will eat it, it is still very tasty. The holes are not so beautiful. Perhaps the flour is to blame, not the best. Here they bring a stone, then I will buy good flour and repeat.

It is a pity that there are no pictures. But the most important thing is that the bread is delicious!

Judging by other photographs, it can be seen that the crust of the bread is not very tanned, although they were baked for a long time. This and small holes indicates, possibly, a small sugar content in flour. Bakers say about such flour "strong for the heat." Bread made from such flour has a pale crust, low porosity and small volume. Better to look for another flour with a higher sugar content. Flour of the second grade, as a rule, always with good gas-forming ability. Such defects are more common in premium and first grade flour.

[Idol32]

Everyone bakes and bakes. I want too. The question is ripe: there is not a single gram of wheat flour in the house right now. Based on what has been said below

Flour of the second grade, as a rule, always with good gas-forming ability. Such defects are more common in premium and first grade flour.

Idol32, what kind of flour should I buy tomorrow, how is it in your premium recipe, first or still second?
Thank you.

My slipper



And the cut

And for some reason I have not seen 2 grade flour anywhere.

[Idol32]

Everyone bakes and bakes. I want too. The question is ripe: there is not a single gram of wheat flour in the house right now. Based on what has been said below

Idol32, what kind of flour should I buy tomorrow, how is it in your premium recipe, first or still second?
Thank you.

I buy a / c. This bread is made from Makfa flour.

I buy a / c. This bread is made from Makfa flour.

Thanks for the answer. I'm going as planned tomorrow for flour

There is a lot of good flour, they praise the falconer, homemade from the old oskol, I bought more poods. So there is plenty to choose from.

We only have poods of mixtures, while the other two are not present at all. Each region has its own assortment.

This ciabatta is not difficult to prepare, but the taste.

Sorry for off-topic.

praise the falconer,

But I don’t buy it anymore .. after I once brought it with livestock.

Sorry for off-topic.
But I don’t buy it anymore .. after I once brought it with livestock.

I once (the last one, for this flour) bought 5 kg of contaminated flour Altai Health! I don't buy anymore either ...

I once (the last one, for this flour) bought 5 kg of contaminated flour Altai Health!

Likewise .. this purchase still haunts me.

We only have poods of mixtures, while the other two are not present at all. Each region has its own assortment.

It is necessary to choose a bakery, necessarily according to GOST and a well-known manufacturer, albeit a local one. If there is flour of the first grade, then it is better to take it because. her gluten content is at least 30%... Flour gluten content top grade not less than 28%... Second grade - 25% gluten. Whole grain and wallpaper are only 20% gluten, so baking 100% whole grain is difficult.

Everybody makes excellent sneakers! Well done!
I must also try it. At my house now they only order ciabatta.

My slipper



And the cut

Something I missed yesterday sneakers ... Great ciabatta! Well done! otherwise they bake at the crossroads! You can't look without tears !!!

Something I missed sneakers yesterday ...:

MukOy were busy. Thanks for the praise
I have only one slipper, I made dough for half the norm.

Now we urgently need to do the second!
Such cool slippers cannot exist without a pair!

[Idol32]

5. Place the dough on a well-floured table. Don't beat him up! Stretch the dough into a rectangle by lifting the edges from the bottom. Cut into four strips. Fold each one three times: one third should be wrapped to the middle, then the opposite third, then folded in half lengthwise. The edges are well sealed. You should get a blank in the form of a rectangular bar.

Idol32 Your Ciabatta is a miracle !!!
Bigu has already set ... Explain, pliz, stupid the one who does not understand the first time:then fold in half lengthwise - continuing to spin the bar further or across? After two turns, where will this one turn out along?

[Idol32]

Idol32 Your Ciabatta is a miracle !!!
Bigu has already set ... Explain, pliz, stupid the one who does not understand the first time:then fold in half lengthwise - continuing to spin the bar further or across? After two turns, where will this one turn out along?

Type YouTube - ciabatta, there is a video where they show how to form

[Idol32]

Idol32 Your Ciabatta is a miracle !!!
Bigu has already set ... Explain, pliz, stupid the one who does not understand the first time:then fold in half lengthwise - continuing to spin the bar further or across? After two turns, where will this one turn out along?

Thank you!

You can fold it into a bar (into a cylinder), but I described another method here. Here here there is a photo where I showed how to fold a ciabatta. So I will repeat briefly:
1. Cut the flattened dough into strips into a rectangle.
2. We fold each strip like this - one third to the center (for example, the top one).
3. Then another third towards the center (this is now the bottom).
4. After that, fold the resulting square in half (for example, fold the left half to the right).

Important: seal the folded edge each time we fold.

I understand now! Huge merci for you!

I understand now! Huge merci for you!

I forgot to warn you - there was a mistake in those photos (I wrote about it further in that topic), I turned not a third but a quarter! The photo shows that the bent sides met as if in a joint. And it should be so that the other third is on top. This is how a sheet of paper is folded when sending a letter in a European envelope. Hope I'm not confused!

[Idol32, Vilapo, Inusya, mother, WIKI !!!]

Idol32, Vilapo, Inusya, mother, WIKI !!!
Take us with a sneaker to your company! Tried very hard - both!



Kneading by hand ... I did not even try to transfer it from the towel with a turnover and stretch - the ends would have come off (I think so), so carefully, putting my hand under the towel, I transferred it onto the paper and into the oven. It was baking on a baking sheet, under which there was a cast-iron pan on the wire rack.
The bread is delicious, the holes, of course, are not correct ...
Biga is already standing ...
Thanks everyone !!! Only after seeing your beauty, I decided on this attempt!

Kras-Vlas, very beautiful bread !!! I don’t see the other two photos, something strange is happening to me, not all photos are opened ..... And everyone adapts to transfer as it is convenient for him and this is correct

Beautiful bread came out! Well done!

If it didn't become scary to make this bread in general, now we still need to master the coup and everything will work out!

Don't be afraid, just do everything confidently and quickly. Strong dents from fingers will remain on the workpiece, but this is not scary - in the oven the bread will rise and the dents will disappear. Stretching is needed to make the crumb full of holes. The less dough there is in the piece, the easier it is to turn it over, so you can make the bars smaller and you can easily turn and stretch them.

Another tip about the coup: before breaking the workpiece, I try to slip my palms as deep as possible under the workpiece from both ends. Then I grab the workpiece like an accordion: four fingers on the bottom, a thumb on top and quickly turn the loaf onto a shovel (paper). The dough is very moist and stretches on its own. Sometimes it turns out that the dough plops onto the shovel. It's okay, you just touch it up with your fingertips and put it in the oven.

[Idol32]

Idol32 ! Your advice has been taken into account and applied!



Thank you!

........ nifigase !!!!! I have seen such ciabatta "holes" only in a French bakery!
Eh, I won't be able to do this
SUPER!!!
Ol, your first ones were not like that, what kind of spell did you read?, Share ... and I so want

Thank you, Inna! Itself in! Instead of one roll, I made two, half a portion here and there. And the second time I made a coup with a stretching, and then I rolled it onto paper! OH, for the first time I had to shift the big - I got out of the can, m. didn't she like it? And so everything is the same (maybe less booze when she scraped the dough from her fingers with a knife?)

[Idol32]

Idol32 ! Your advice has been taken into account and applied!



Thank you!

What bread !!! well done!

Thank you teacher!

[Kras-Vlas]

Kras-Vlas , well, just wonderful sneakers! What a fine fellow you are! I really liked it!

[Idol32]

Idol32 ! Your advice has been taken into account and applied!



Thank you!

Kras-Vlas, what cool sneakers

........ nifigase !!!!! I have seen such ciabatta "holes" only in a French bakery!
Eh, I won't be able to do this
SUPER!!!
Ol, your first ones were not like that, what kind of spell did you read?, Share ... and I so want

Inusya you will succeed, you just didn’t want to do that yet.

This is yeah!
Olga! Super!

I baked on Saturday too, but now I won't even show it.
Outwardly, they turned out wonderful sneakers, but there were no such holes even close!

... my professional envy is forcing me to do the second take. Now I will bake until the same will turn out. Let's be friends with "slippers" ...

... my professional envy is forcing me to do the second take. Now I will bake until the same will turn out. Let's be friends with "slippers" ...