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4 hr Ciabatta Recipe - Forno Bravo Forum: The Wood-Fired Oven Community


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4 hr Ciabatta Recipe

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  • 4 hr Ciabatta Recipe

    I ran across this somewhere and tried it out today. Being impatient and not wanting to wait for a traditional 2 day bread I thought it would be worth a try. It actuall came out quite nice but was very sloppy to handle with the insane hydration %.

    500 gm bread four
    475 gm water
    7 gm yeast
    4 gms salt ( original called for 15 gms?)

    1. Mix all of the ingredients and let rest for 10 minutes
    2. Using a mixer, mix the heck out of it for 10 to thirty minutes. It starts out looking like pancake batter. After a while it will start to pull away from the sides and act like a sticky dough
    3. Place in a well oiled container and let it triple ( this is very important). It will take about 2 to 2.5 hrs.
    4. Empty out onto a floured counter. Scrape if needed. Roughly shape( about 10 inch oblongs), sprinkle flour and spray with a little oil.
    5. Let rest for 45 minutes
    6. Gently create final shape, flip the loaves upsidedown onto parchment or a floured pan.
    7 Bake @ 500 degrees ( conventional oven) until the loaves are @ 205 internal. Between 15 and 20 minutes
    Sharpei Diem.....Seize the wrinkle dog

  • #2
    Re: 4 hr Ciabatta Recipe

    It will probably work. The idea of the two days- biga or pate fermente, is that the yeast have more time to breakdown the flour, resulting in a better taste, crust/crumb. Your recipe is what the supermarkets do to speed up the entire affair and increase profits. It works, but it is not superior bread.
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.