Ciabatta (without batch)

[kil]

Hello everybody
Thank you, Vera for the link, I have baked more than once in such a "cold" way on a stone or sheet, indeed, the bread rises perfectly. But I didn't try to put it in a cold cauldron, I have to try it.
Ira-kil, I watched the video. The bottle contains wine vinegar. But I didn't add it to the ciabatta.

[kil]

Hello everybody
Thank you, Vera for the link, I have baked more than once in such a "cold" way on a stone or sheet, indeed, the bread rises perfectly. But I didn't try to put it in a cold cauldron, I have to try it.
Ira-kil, I watched the video. The bottle contains wine vinegar. But I didn't add it to the ciabatta.

Irisha thanks, I realized that it was for another bread, I just could not translate that it was vinegar, I think 9%.

[kisuri]

kisuri,
Irina, thank you very much for the recipe!
accidentally left the HP scapula at the dacha. and your recipe helped a lot!
And when they tried ... mmmmmmmmmmmmmm ...- now he will be one of the most beloved for a long time

And here is my Chiabata
Baked in the Steba pressure cooker.


Thanks for the recipe

[Maria]

Maria ! Such a delicious photo! Well, how can you pass by!

There is a chapatis dough in the fridge. So what ! I saw your work and already kneaded the dough. And so many times I passed this recipe. I will be grateful to the author tomorrow with a report.

Explain to me please (I will bake in the oven) - how is baking with steam? Cover the baked goods with a cauldron, as in the recipe, or else put something in the oven with water or sprinkle the oven with water?

Cover this dough in a cauldron and cover, and the steam will be inside from the dough)

Thank you, I tried, I really wanted to bake the ciabatta)

[Masinen]

Masinen, Thanks for the answer! I got it! I will try too! And most importantly, the cauldron is big!

[wine]

Good evening everyone!

Irisha thanks, I realized that it was for another bread, I just could not translate that it was vinegar, I think 9%.

Ira, this wine vinegar, I once had, to be honest, I did not understand what it is. It smells like peroxidized wine, it doesn't look like vinegar, and finally ... there is no longer any question of percentage. There are tons of recipes for bread without kneading, most of them have no vinegar at all.

Natasha, I'm glad that I liked the bread, good health! And, really, when it's hot and butter it, right?
Masha, what a handsome man! And thanks for new baking ideas - in cartoon!
Svetochka, success and we are waiting for the report

Today I already baked the 7th, I need to tie gluttony. : -X Holes IN ....

So much that life!

The bread is delicious !! As soon as we eat, I'll put it on again !! I liked it very much)

Baked in a frying pan under the lid. This is my debut in baking. I will try again like this. In my opinion, the bread is not baked. Holes ... well, holes ... expected another. But here my fault, I molded bread on a simple table, but it was necessary on paper. When I put it in a frying pan, it was deformed strongly. By the way, the crust is not oak.

Such was the dough




And such a bread turned out.

And today I put the dough for the night. I can say that it is best to do this, otherwise the last time I melted in the afternoon and tugged on a bowl of dough))
She baked again in Shteba.
The result is even better !!


I will no longer torment with pictures))

[iris. ka]

iris. ka, Hi!
Your ciabatta looks very good. Maybe it was necessary to hold it a little longer in the stove, "bring", in short. Or the temperature is higher, the stoves are all different. Did you open the lid at the end? Any bread usually requires a little hand to fill on it. A little patience - and everything will be!
Mashenka! Your photos -! Torment us further!

[iris. ka]

iris. ka, well, it turned out well and in my opinion it was baked, pour more flour during molding so that the dough does not stick to your hands.
Now I bet almost for a day, because.in working mode, I do not have time for baking in the morning (the oven has to be heated for almost an hour to 250 degrees), and in the morning I like to get up at the last minute, so I put the bread in the evening and bake the next evening, it turns out even better. I don't stretch it with a slipper either, I generally try not to wrinkle it again, I make a round Palyanitsa.
THANK YOU. RECIPE SUPER.

Well, my chabatta got approval. Thanks for the praise. The family also liked it. My not very hard crust, but this turned out to be soft. I'll start it again tomorrow.
About the cover. And when to open it? I opened it after 10-15 minutes, when the temperature dropped.

[kisuri]

kisuri, Ira! Thank you very much for the recipe! Delicious, aromatic! The crust is crunchy! Doesn't smell like yeast! The holes, however, are not very large. Baked in one portion. Misha says, if you don't divide, you can not expect big holes! I was absolutely not upset! Next time I can divide the dough into 2 parts. I will and will make a ciabatta using this recipe. THANK YOU!!!

Svetochka!
These are not holes? Yes, beautiful holes! But I understand you, at first I want to get huge holes just for fun. I stopped when there was nowhere to smear the butter, everything failed ... You have wonderful bread, I'm glad I liked it.

Yesterday's bread, this is how it looks after a day of rest

well, holes

Now I baked this bread in a Brand 6051 pressure cooker:

I put the dough in the evening. In the morning after 12 hours, I kneaded (folded several times), raised for 1.5 hours and baked for 60 minutes. Another 15 minutes under the grill.

Interesting, but this sourdough ciabatta knead

[Girls, but how to get big holes? Please advise!]

Thanks to the author for the recipe!
And yesterday I baked in Shteba for 25 minutes + 15 inverted:


Girls, but how to get big holes? Please advise!

[julia_bb]

julia_bb, it seems to me that big holes will turn out only in the oven.

Virgo, explain to me, plz: if I bake on a stone under a lid (I have a construction from an ikeevsky clay tray + a transparent salad bowl made of heat-resistant glass) and pour water into the oven - how will the steam get there (under the lid)? I already have a proofer. I used to bake with steam, but without a lid.

[julia_bb]

julia_bb, it seems to me that big holes will turn out only in the oven.

Irina, no. I baked in Shteba. I got not big holes, but VERY large holes. The dough is not predictable. Anything can affect, including even the temperature of the water during mixing

Hello Anya!
Steam under the lid is formed due to the fact that the dough is wet, water evaporates at high temperatures, and there is nowhere to go from under the lid. Before I cover it, I pour it out of the spray bottle onto the inner surface of the lid (only it must be cold, otherwise it might burst!). But the pallet itself must be heated!

Hello Anya!
Steam under the lid is formed due to the fact that the dough is wet, water evaporates at high temperatures, and there is nowhere to go from under the lid. Before I cover it, I poke it out of the spray bottle onto the lid (only it must be cold, otherwise it might burst!).

Yeah, ATP. So you don't need to splash water into the oven, is a lid from the spray bottle enough? I also sprinkle bread myself sometimes.
And another question, but for the future, because this time I did it according to the original version, without adding oil. Should you mix Zhmenka oil after 12 hours of fermentation, before the final proofing?

If you bake under the lid, there is no point in baking it in the oven, it will not get on the bread. It is necessary to warm up the pallet, transfer the workpiece to it, cover the oven with a lid. You can pre-pop on the lid, and a little on the workpiece, too.
Before the end of baking, remove the lid to brown.

If you bake under the lid, there is no point in baking it in the oven, it will not get on the bread. It is necessary to warm up the pallet, transfer the workpiece to it, cover the oven with a lid. You can pre-pop on the lid, and a little on the workpiece, too.

It is logical, therefore, the question arose. I added a question in the previous post, answer, plz.

There is no oil in this recipe.After 12 hours of fermentation, I would never interfere with it, because it would break the structure of the bread. Here you need to carefully fold so that the holes are not blown away.

There is no oil in this recipe. After 12 hours of fermentation, I would never interfere with it, because it would break the structure of the bread. Here you need to carefully fold so that the holes are not blown away.

There I read about oil in the discussion. And I also talked about the structure of the test, so I didn't add it. But I didn't fold it, the dough was very sticky, I only raised the edges to the middle

Very good to start! More flour! Do not be afraid!
And then, when this ciabatka goes, try this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179243.0.

Oh, what a beauty ... But I exercise more on rye and wheat, white bread - mainly for my son and mother I bake. Today is an exception to the rule

AAAAA! SOS! I have this transparent cap baked to the dough, and it cannot be torn off It has risen cool, the holes show through the crust - Probably, you have to bake with the lid - if you start to tear it off now, it will fall off, only 10 minutes. passed. At the end I'll take it off and probably turn on the grill. Next time, you probably need to reduce the portion by 1/3, so that the dough does not spread to the edges of the mat where proofing takes place.

Yes, we are not looking for easy ways After 30 minutes, I pulled out the cap with the baked dough, turned it over, took off the rug, separated the dough with a knife - not everything had lagged behind, I put it back in the oven

In short, external beauty did not work out, half the upper crust was torn off. We will wait for the cooling down and assessment of the beauty of the inner
I thought maybe I should have oiled the inside edge of my dome lid that is in contact with the dough.

Oh, what did I miss! ( I am at work ...). I also tore off everything! And right now it still happens ...
The main thing is not to be afraid of anything!

By the way, about the lid: it's not that simple. You really need a BIG cap. I have been looking all my life and have not yet found anything that would completely suit me. For example, Misha, the author of this recipe (which is under the link), has such a metal container as in canteens where food is kept hot, and even the size of a stone, but where can you get that!

Ira, the big "restaurant" thing that is used to cover food is called a "ram", and the one on which the dish is placed is a food warmer. You may need this information, but these things are quite expensive.
I had an idea to remake a large aluminum cauldron for bread - take a cauldron with a diameter of 30 cm, drill a hole in the bottom and rearrange the handle from the lid into this hole. It turns out to be a giant metal vault - in my opinion it is ideal for bread, what do you think?

Excuse me for getting into your topic with my advice, I'm just a fan of clean baking, but my home radishes do not eat ciabatta, I really hope that I will ripen and bake for myself))

Hi Vera!
It is very good that you "interfere" in order to "interfere" with the forum. I'll answer you later, I can't speak ...

Good evening everyone!
Anh, how did the ciabbet turn out? So what, that stuck! We love the ugly too!
Vera, thanks for the information, but we probably call it differently. Of course, there are certainly places where all kinds of restaurant equipment are sold, but ... I somehow already bought something like that, and it did not fit into my oven. And first of all, you are right, professional utensils are very expensive and not suitable for a regular kitchen.
I have just such a cauldron, my grandmother's. Even cast iron. Diameter - 28 cm. And there is duralumin, smaller. Under them, on a heated stone, it turns out great! But only one (1!) Ciabbet. Now, if there was such a rectangular lid, exactly the size of the stone, high, and even with a handle ... ...
This is what I have been using lately: , and more of a duckling:

It turned out, was approved and devoured

Irchik, and I'll stick it in.

I had an idea to remake a large aluminum cauldron for bread - take a cauldron with a diameter of 30 cm, drill a hole in the bottom and rearrange the handle from the lid into this hole. It turns out to be a giant metal vault - in my opinion it is ideal for bread, do you think?

I bought one for this very purpose.

but alas and ah !!! Aluminum is not the best material for bread. Compared to cast iron and ceramics.

Irchik, and I'll stick it in.

but alas and ah !!! Aluminum is not the best material for bread. Compared to cast iron and ceramics.

+1

Aluminum is not the best material for bread.

But what about the factory cast forms for tin bread?

Well, we're talking about hearth bread. And as for the mold, I personally always get light bottom and sides in them, I have to fry on a wire rack without molds at the last stage.

regarding the mold,

And I only bake rye-wheat baking, so I didn't notice.