Ciabatta

[Hayabusa Rider]

Win

 

[brainhulk]

 

[Hayabusa Rider]

She needs a proper bread knife.

 

[Squisher]

I need new slippers.


Good job. Never made it myself.

 

[preslove]

Did you make that op?

 

[Hayabusa Rider]

Yep, that's mine.

 

[OutHouse]

a "Hells Kitchen" sammich from Heidi's Deli on Ciabatta is the shit! damn may have to get one for lunch today.


Good job on the nice looking bread. wanna share your recipe?

 

[lozina]

Wow that looks very yummy.... and crunchy!

Please do share the recipe!

 

[Hayabusa Rider]

Here's my thread at a bread forum.
you can search for Jason's ciabetta for the original thread.

 

[echo4747]

Yep, that's mine.

did you use standard store yeast or a artisan type culture

 

[Hayabusa Rider]

did you use standard store yeast or a artisan type culture

I used specialty yeast "SAF Instant Gold", but any good instant dry yeast would work.

I have a culture on hand I first made about 6 months ago, and I'm sure it would be very good, but the intent of the formulas originator was to make a good product quickly. That's harder than one might think because the taste and structure is improved over time whether using yeast or a "sourdough" culture.

In this case a high proportion of water to flour created a dough which allowed for the open crumb you see and can be done in 5 hours or so from start to finish. The problem is that this is essentially kneading pancake batter. Doing it by hand isn't possible, so in a Kitchenaid stand mixer we're talking mixing the ingredients well for a minute, then a 10 minute rest to allow the flour to fully hydrate, then a half hour or so of beating at top speed.

Others seem to think well of this particular bread, so that gave me a motivation to try it. Further I used a Bosch Universal Plus mixer which many thought not good for a very wet dough, and I'd agree, except it occurred to me to use the cookie dough paddles and the scraper attachment. I like to experiment.
I suppose I got lucky because rarely does something new work well the first try.

In any case, if you have a good stand mixer I would highly recommend giving it a try.

 

[Fritzo]

 

[OutHouse]

Here's my thread at a bread forum.
you can search for Jason's ciabetta for the original thread.

whats the deal with the high tech steam injection device? you dont mention why you need to do it or am i blind today.

 

[Hayabusa Rider]

whats the deal with the high tech steam injection device? you dont mention why you need to do it or am i blind today.

That's really a bread bakers gag.

Commercial ovens use a system of steam injection. The reason for this is "oven spring". Keeping the humidity high inside the oven means a delay in the formation of the crust, enabling a final pronounced rise induced by the heat before the outside becomes hard.

There are a few home ovens which do the same but we're talking several thousand dollars.

To create a steamy environment at home people have resorted to several makeshift means. In my case there's about 8 lbs of galvanized bolts in a bread pan. I put in in the oven while it preheats and they get hot. I pour a cup or two of hot tap water into the pan and the absorbed heat turns it into a great cloud of steam. I then slide the loaves in quickly and bake away.

It's "high tech"- not.