Ciabatta in the oven

Girls! Something didn't work out very well for me! I don't even know what's the matter. It seems that I did everything according to the recipe. Or the yeast may already be old. First, the first batch did not ferment. I thought so. Very cool dough was first stood in the kitchen at room temperature and then transferred to warm. But there was no characteristic sour smell as during fermentation. Then, when I was stirring it with a mixer, I broke the first leaven like rubber ate. Well, it didn't work out at all to fold the envelopes, poured it in, poured flour on the cut yourself, you see, but it still stuck to your hands. At three hours of exposure, too, a violent rise was not planned, and only when I put it in the oven, the bread increased significantly. Maybe another mistake that baked in a silicone mold for bread? Still, silicone is not friendly with heat, in the sense that it passes poorly. I don’t know… I was tormented for two days, but there’s little use. It seems like the bread is normal and tasty according to my wife, but it seemed a little damp to me. Baking temperature 230 degrees 45 minutes. Craftswomen tell me what is the mistake !?

[lva2410]

lva2410 , when I fiddle with * batter *, I put a dish with vegetable oil next to it, and from time to time I grease my hands. Not flour, but butter. A ciabatta mold is not needed. In terms of temperature, perhaps troubles - you need to give 230-250 in the first 20 minutes, then bake at a lower one, say 180. IMHO. At first glance, these are the answers to your questions, let the rest add

And please don't give up! It's worth it

[lva2410]

lva2410

To remove the misunderstanding with yeast, you will have to change them (buy another bag).

It will stick to your hands, it should be so. Therefore, when working with the dough on the table, do not pour a lot of flour into it (sprinkle it a little, but a little anyway), this is pointless, it will not stop sticking, and the flour, as you can see, will remain unmoistened in the bread. It is best to work with a scraper (plastic or metal), it is difficult to do it with your hands. There is no special - adapt a painting trowel, a long flat cake spatula or something like that. Pick up the dough, scraping it off the surface from the working one, wrap it up and pull it further with a smoothing motion (like a solution is smeared and smoothed when plastering). Flour can be sprinkled normally only on top, when you need to transfer the chabatta to a baking sheet, for example. This flour can then be cleaned off with a stiff brush, but if such an amount gets inside, it will not get wet. Also - what's your torment? Maybe the humidity is higher than mine, the percentage of protein is low, etc. So next time, in addition to the one indicated in the recipe, drink an additional 1-2 tbsp. l. For fidelity. I have good Finnish durum flour, and this is two big differences from our domestic one.

Further, the chabatta is not baked in uniform, here Irihen is completely right. It should lie freely on the baking sheet and only partially keep its shape. It should all be covered with a rough brown crust.

Her pulp is somewhat rubbery, not like the standard and familiar to us fluffy white bread. Maybe because of this it seemed damp to you? This is a rough country bread, which is good.

Do not despair. After the first time, not everyone succeeds. You need to try and fill your hand. I have cooked many times and sometimes it is not what I would like. This is bread. It is alive, it is impossible to make it absolutely perfect every time.

Thank you girls!
In general, I do not despair. There is a slight annoyance, since I have been baking bread for several years now and have always considered myself a pro in this business. And sometimes he did such baking that everyone around just gasped. But there is a hole in the old woman too.
Wheat flour "Makfa", rye flour "Russian field" French yeast in vacuum packaging, bought at VDNKh, however, the expiration date is August 2009! but I kept them all the time in refrigerators at 0 degrees, plus a vacuum, so I thought that maybe they did not deteriorate, or maybe the toad just tortured me.
I am still confused by this:
“... 1/4 h. L. dry yeast. Pour yeast into 1 glass of warm water and leave for 20 minutes. Stir, take 1/2 tsp. this solution for dough, the rest can be poured ... "
Take a glass, for example. A glass depends on what kind of glass, well, 200-250 ml of at least ¼ teaspoon of yeast to dissolve and even half a teaspoon to take is almost the same as not putting anything. Vysotskaya generally pours two bags of yeast into ciabatta.
And another 342 grams of water is what touches, not 341 and not 343, but 342. Well, I have scales up to 0.01 grams. weighed, otherwise just byada.
Surprisingly, there is no special abundance of recipes on the Internet, 2-3 species wander from one forum to another. And that's all. Today I called a friend, she lives in Italy. I asked her to bring her own recipe. So I'll share it later.
Thanks again and one more question? Dough by how many times should it increase per day?
Sincerely, Victor
PS (In general, to be honest, our site is the best, they will always support and help.)

No, this amount of yeast solution is not small. Because the dough wanders for a day. During the day, yeast will breed so that it does not seem a little.

Yes, I do not observe such an exact number of grams either. Plus / minus gram 5 is not critical. This is pointless as the moisture content of flour can vary greatly.

A glass is always meant to be standard, unified, i.e. 250 ml, and a cup in European recipes is 240 ml.

And how much the dough increases - I don't remember. I don't remember visually. Probably because it always lies in my big bowl and there it spreads to the sides, and does not rise up.

And my bread was burnt (((I kept it for 35 minutes at 230 degrees, everything was browned fine, I took it out - the color of the village bread is straight, the crust, everything is fine, but greased it with olive oil - it just burned out right there on the bread! And the taste of the burners now. .. abid, yes! At the same time, the crumb is not bad. Eh, I will redo it. I have an electric stove, old, without a thermometer, and you won’t understand if the temperature is lying or not.
And here's another - in the first post there are pictures before and after baking. A baking sheet is sprinkled with flour. After baking, it turned brown, but I completely burned out.

and here is my ciabatta

cooled down and I cut it

GORGEOUS! Pouted as expected and good crumb.

That's it, I'm hooked on this recipe. We eat a whole ciabatta in one day off.

Oh, what a clever girl, ah, what a beauty !!

What is blackening there on the cut?

Natasha! Thank you. I try. And black is flax seeds. I pour them into any bread. I like.

Natasha, is there dry yeast and instant yeast in the recipe - are they the same thing?

Natasha, is there dry yeast and instant yeast in the recipe - are they the same thing?

Why did I write that ?! If you had not shown, I would never have paid attention !! It is exactly the same thing - dry yeast here and there.

Uraaa!
The chances for this recipe to be implemented have increased unrealistically !!!

Does yeast in a dough without salt work?
Can you knead the dough in HP or better ... in another way?

Does yeast in a dough without salt work?
Can you knead the dough in HP or better ... in another way?

Yes, dough without salt. Knead where it is more convenient. It doesn't matter.

Thank you.

Did you order a ciabatta?
Accept!



Opara for some reason did not rise at all. Increased a little and that's it. Not blurred, not bubbled, in any way.
It was also unrealistic to dissolve it in water. But as soon as I kneaded the dough, here it came to life.
Very sticky, folded with a scraper. For the last proofing, I put it on a towel, but dust it with a little flour.
Time to plant in the oven, and the dough is firmly stuck to the towel. Somehow he tore it off, corrected the shape, stretched it out, and threw it into the oven.
Thought I ruined everything. It turned out that no, everything is super! You see the result. The bread is very tasty. I liked everything, which is rare.

Natasha, thank you very much for the recipe. I will do it.

It's scary to imagine what would have happened if it had not stuck. There are such holes, probably, would walk!

The result is great. True. She calmly endured and endured tearing off the towel. Yes, this dough is difficult to work with due to its fluid consistency, but you succeeded!

Thank you!
I also, before planting in the oven, poked a little on the surface with my finger.
Then on the cuts it was seen that some of the large bubbles split into smaller ones. So it would be very big. Sandwiches would be difficult to make. Although so ... I bought a maasdam and my daughter and I played a game of how to make a sandwich so that fewer holes intersect. A very difficult game!

Natasha, what's wrong with the dough?

Thank you!
I also, before planting in the oven, poked a little on the surface with my finger.
Then on the cuts it was seen that some of the large bubbles split into smaller ones. So it would be very big. Sandwiches would be difficult to make. Although so ... I bought a maasdam and my daughter and I played a game of how to make a sandwich so that fewer holes intersect. A very difficult game!

Natasha, what's wrong with the dough?

if the result is excellent, then why is there something wrong with it?))) I haven’t baked this particular ciabatta for a long time, but in my opinion she has such a dough. There is very little yeast and the fermentation of the dough does not look like we are used to.

[Scarecrow]

Scarecrow, I cook it, a foreign chatbatt! And I even tried it for the night with my husband, unable to resist ... Delicious And the holes turned out: albeit not very big, but they turned out the same! Thank you so much for the recipe

This is how you and your husband got stuck looking at night! Well done, keep it up!

PS: And on the avatar on the right - a corgi?

This is how you and your husband got stuck looking at night! Well done, keep it up!

PS: And on the avatar on the right - a corgi?

Yes, not that word! He is usually very skeptical of my bread exercises, but here he was delighted))))))

Yes, there is a biscuit on the ave)))) White-red pembroke.

I was tempted by this chabattu. I made a dough, but it came out so liquid that I barely managed to catch it when it spread over the table and began to drain onto the floor:

It looks more like pancake dough than pancake dough. Is it what it should be or should it be made thicker?

No, it shouldn't be like that. It is, of course, more plastic than ordinary bread dough, it spreads, but not so liquid. Flour let you down - it has high humidity or low gluten content. It was necessary to add.

Interesting recipe, add to bookmarks I will bake if possible

Even despite the mega batter, the bread turned out to be delicious. Here are just not enough holes .... How to enlarge the holes?



And, one more question, how to make this so that the bread does not stick to the paper, otherwise it will stick to it tightly, I cannot tear it off.

Change paper. This paper is bad, I flew into it too.

Have you ordered a ciabatta?
Accept!



Opara for some reason did not rise at all. Increased a bit and that's it. Not blurred, not bubbled, in any way.
It was also unrealistic to dissolve it in water. But as soon as I kneaded the dough, here it came to life.
Very sticky, folded with a scraper. For the last proofing, I put it on a towel, but dusted it with a little flour.
Time to plant in the oven, and the dough is firmly stuck to the towel. Somehow he tore it off, corrected the shape, stretched it out, and threw it into the oven.
Thought I ruined everything. It turned out that no, everything is super! You see the result. The bread is very tasty. I liked everything, which is rare.

Natasha, thank you very much for the recipe. I will do it.

People! please poke me what is called a "nose" in this recipe! I don't understand - is it the one from the first page or not?

Of course the one from the first page. The topic is dedicated to this particular recipe, they try to reproduce it here and display their photos.

I come back to this recipe over and over again. Still, he's incredibly good and reliable. The taste of chabatta is simply insane in depth and beauty ... The dough is usually very wet and even liquid (the recipe is not designed for our flour), do not be afraid to add a couple of tablespoons of flour, but no more is needed.

[Natasha]

I come back to this recipe over and over again. Still, he's incredibly good and reliable. The taste of chabatta is simply insane in depth and beauty ... The dough is usually very wet and even liquid

Natasha, from this photo Ciabatta was baked on a baguette mold? Looks like and maybe really try?

[Wild cat]

Wild cat,

Of course not.)) Just on a baking sheet)).

Natasha, I have a gag with this ciabatta. It is incredibly tasty, fragrant, but the holes are small or practically nonexistent. And it does not rise, as in my opinion, it should rise. Something I am doing wrong. And in the dough 3 g of yeast - how much is in spoons? Is dry yeast needed here?

[Rakita]

Rakita,

Chabatta is tricky. Nothing. It will work out. I, too, it turns out, then garbage)). Well, I mean, ordinary. 3 g is dry, of course (I must have written it in an idiotic way)). This is exactly 1 hour. l. standard (from HP). Work with it very carefully so as not to damage the bubbles. Flour should give good gluten, because these bubbles must be kept so that they do not jump out of the thickness. Try taking 1 packet of manitoba and adding it to your flour. Approximately a quarter of the total. Manitoba is currently on sale at Globe and Metro.

Thank you, I understand, I will experiment)). Much depends on flour, of course. We need to beckon to get hold of now. Natasha, don't you remember, in the primary source from Lyudmila (mariana-aga), what was the ratio of 1 and premium flour? Now this recipe is not in her LJ.
I also swung at the baguettes on cold dough - they are very appetizing for you. But so far unsuccessfully - they did not rise at all, the cuts did not break, and did not even open, although the crumb is delicious. In short, I still have to grow and grow ...

[Rakita]

Rakita,

Are you sure about yeast? And then one bread did not rise, the other ... Suggests an idea. I'll look for the original recipe. If you have saved it, I will write.

No, no, yeast is good, I bake it all the time. Bread rises well in a bread machine, baked rich baguettes, dough in Panasonic on the "French" mode - also rose without problems. The problem is precisely in the long-term dough, I think. That is, either the temperature in the kitchen is not high enough (ours is pretty cool), or the flour is unsuccessful for this particular baking. Or maybe even in the baking process. I have an oven without steam. I splashed boiling water, but still the crust of the baguettes turned out to be very hard.
In short, either the skis do not go, or the handles are crooked

[Rakita]

Rakita,

Very hard crust - long baking times at low temperatures. Give it to the temperature, give it straight well. And boiling water. Do not be guided by the time intervals indicated in the recipe, be guided by the state of the workpiece.

Well, that's what happened. This is certainly much better than it was. I got up better, there are holes, although maybe not very large. But somehow my loaves are cracking. From what?

[Rakita]

Rakita,

It worked well. Both the holes and the shape are perfectly normal. As it should be. loaves always crack. When it cools, moisture evaporates. Cover with a towel - the crust will soften, but will not crack.

Natasha, they crack at me even in the oven, during the baking process. Maybe pour boiling water? Is it better to bake them with steam?

[Rakita]

Rakita,

A! It is underdeveloped. Slightly increase the proofing time and spray with water from a spray gun before placing in the oven to slightly delay the appearance of the crust. I bake almost everything with steam.

Yeah, I'll try to splash some boiling water. It's me who sprinkles bread with water from a pulver before planting it in the oven, right? Or the oven itself? Forgive me, stupid.By the way, for this last bread, the dough was made from first grade flour and rye wallpaper, and then I added premium flour to the dough. The flour is ours, so I reduced the water from 342 to 335 g. This option turned out better than all the previous ones. I will continue to work, everyone liked the taste of ciabatta very much. I want to ensure that they do not burst when baking. Manitoba hasn't bought it yet. Then I'll try with her again.

[Rakita]

Rakita,

I spray the blanks from an ordinary spray gun, load them into a well-heated oven, quickly sprinkle them on the walls (steam immediately) and close them. If there is chickpea or pea flour in the house, you can add 5 g to the whole portion of the dough. Yeast is very fond of this (they work more actively, they emit more gases - holes, remember how fast the pea soup turns sour) and the crust improves.

Nothing stupid. This is a new area for you and there will be a lot of questions, as it should be.

PS: I don't remember whether we are "you" or "you"))).

Oh, come on "You", I like it better