Hamelman's Poolish Ciabatta

[Dino_Pizza]

Re: Hamelman's Poolish Ciabatta

Thanks Jay, your right, I wouldn't want to mix low gluten flour with bread flour. Don't know what I was thinking.

I went ahead and baked all my bread today. I didn't have the guts for an overnight retard of ciabatta. I felt I might have worn out the dough if I did. BUT I did do something a bit different:

I used Reinharts Ciabatta recipe BUT when I made the poolish yesterday, I added about 6-8 oz of my sour dough starter into the poolish (which had a 22 oz requirement). I then used Hamelmans timing for rising and proofing (he had a lower percentage of poolish than Reinhart that I ignored), kept my hydration above 73%.

I used "Bobs Red Mill Bread Flour" for the 1st time and would use it again but will stock up on KA next time it's on sale.

I'm happy with the outcome. And the flavor was superb. I've had 2 slices (without butter or olive oil of course) and even at 2 hours young, the finish is complex and goes on and on. Can't wait until its 1-2 days old. I made extra loaves to give away at tomorrows dinner party I'm throwing. Should be a hit. Thanks! Dino

[trockyh]

Re: Hamelman's Poolish Ciabatta

Dino your bread looks delicious. I think I will do a search for that recipe and make some myself.
Did you mist your oven and or pour water into a tray when you put the bread in to bake?

Thanks,
Tom

[texassourdough]

Re: Hamelman's Poolish Ciabatta

Hi Dino!

As you know, preferments are a key way to put extra flavor in bread. And a great way of improving ciabatta (which is often done as bland, tasteless, almost-instant bread commercially - or so it seems).

I personally find that dough development (preferments, etc.) make more difference in the quality of the bread than the flour. I have never used Bob's but I use bulk, Gold Medal, KA, etc. bread flours and feel I see about as much variation within KA as I do among the three. I do have an extra trick I sometimes use of adding freshly milled wheat at the 5% range and find the aromatics from the fresh flour add some nice overtones - but it is hard to justify a mill just to add a few grams of fresh flour! I haven't added the fresh flour to my ciabbata but...I may have to try that.

I haven't made ciabatta lately. Maybe this week!
Jay

[Dino_Pizza]

Re: Hamelman's Poolish Ciabatta

Hi Tom. I did both: I kept a large, shallow heavy duty aluminum al-clad pan on the bottom of the oven (below my oven stone) and poured 1 cup of boiling water in it. Then I misted by spray bottle 3 times at 30 second intervals. This seems to work well with me. I would think it would be easy to find those exact recipes on line. Let me know if you can't.

I gave away 4 loaves to family last night. They make great gifts.

Fresh milled wheat must smell great Jay! I'm going repeat this same ciabatta recipe on Christmas to get it down solid. Then I want to try breads with other grains added in for complexity.

Thanks, Dino

[texassourdough]

Re: Hamelman's Poolish Ciabatta

Hi Dino!

The "hot" fad in oven humidification is a small cast iron skillet full of lava rock to increase the mass and heat transfer to boil water faster. Simply heat the skillet in the oven with the stone and pour about a cup of boiling water on it just before you close the oven. Works great! (until you drip water on your oven window and a $50 bill flies out of your pocket!

I relly need to do some ciabatta this week!

Jay

[trockyh]

Re: Hamelman's Poolish Ciabatta

I would think it would be easy to find those exact recipes on line. Let me know if you can't.


Thanks, Dino

Well I did a search and found the book on Amazon. I feel like a dork, I just bought the book a couple weeks ago and didn't realize that was whom you were getting your recipe from.

I'm new to baking bread and have allot to learn. It would be great to find someone willing to teach me. But until then I will just do it and hopefully get some good bread out of it.

Tom

[texassourdough]

Re: Hamelman's Poolish Ciabatta

Hey Tom!

Don't feel bad! Once you have more than about three bread books they all start running together and it is almost impossible to remember what you saw where.

Ciabatta is an interesting bread. Really easy to make and yet really hard and challenging to make well as it tends to be sticky and bland and sticky and delicate and sticky and runny and sticky...and sticky!

Enjoy!
Jay

[Dino_Pizza]

Re: Hamelman's Poolish Ciabatta

I'm with you Jay, I'm not happy with my ciabatta dough unless it is UNCOMFORTABLY wet. Then I know I'm at least in proper hydration range. It's actually the same for pizza dough come to think about it.

I made 8 loaves of ciabatta on xmas eve to give away as gifts to friends and family. I've never given home made, baked things before as gifts so this was a new thing for me and lots of fun too! People loved it .

Being so busy with family over on xmas eve, I made the bulk dough the night before, then in the fridge overnight. I got up at 5 am on xmas eve to bring it out to room temp, shape, proof & bake before anyone arrived. I started wrapping them before I thought of taking pics so here are some.

I did two weird things but from the looks and taste, it was somehow right:
1) I forgot to trim the yeast since it was bulk fermented overnight and I assumed they had over-rose but they didn't (but it still was a mistake)
2) I used 20%-25% of my half-year old starter in the poolish 1 day ahead and am so happy with the outcome, I don't see any reason not to do it again.

Of course, everyone I gave a loaf to asked if it was made in my WFO and I told them no but now that I've got the process down, I'll try this soon.

happy holidays, Dino

[texassourdough]

Re: Hamelman's Poolish Ciabatta

I agree Dino. I think hydration and retarding are the two most important factors for ciabatta and pizza dough and focaccia. But i don't always go especially wet on pizza. I will for me but it depends on my mood. Sort of like photographing a wedding. I would only do it for close friends. I would never accept that much pressure and pain to do it for an enemy! (Okay, we pizza dough isn't that bad but...busting my butt for people who won't know the difference is not high on my list).

Happy holidays!
Jay