Ciabatta bread video

[dbhansen]

Re: Ciabatta bread video

On oven steaming I would recommend you go to whatever garden center you like and get one of those pump sprayers...

Dutch, I'm intrigued. Do you mean one of those ~3-gallon pressurized sprayers you might use for pesticides, etc? Sounds like a great solution.

[Dutchoven]

Re: Ciabatta bread video

James,
I think you did a great job of it!
That is IMHO the most difficult part of handling the ciabatta. I kind of figured that was what you did, given your experience making pizza. I think it is a very good way of doing it. We often proof ours in a couche so we have to flip them onto a turning board and then slide them onto the peel(can be very stressful when the loaves are borderline overproofed(thanks to rain or otherwise). Every once in a while a few get a bit deflated but, the flavor doesn't change when they do that.
Oh, I meant to say also that the amount of char you had on these was not enough, at least for me, to consider them charred.
On oven steaming I would recommend you go to whatever garden center you like and get one of those pump sprayers(size doesn't really matter). Some have a copper wand(which would be really durable) but even the plastic is fine for spryaing in the oven. It will give you a continuous spray that will more effectively fill the oven with steam as you can put the tip way in the back and work your way out!
Best
Dutch

[james]

Re: Ciabatta bread video

Dutch,
I used a metal pizza peel to get my loaves from the board to the wood peel. It seemed like it would be the easiest way to accurately set the bread in the oven. Basically, I used pizza technique, where I held a tip of the bread and shot the peel under it. I lightly re-shaped it on the wood peel.

What do you think?
James

[Dutchoven]

Re: Ciabatta bread video

The Primavera is generally available, and I am happy to say it is selling really well.
James

That's good! I will talk to them about it then!

I know you might have just missed the query but....how did you handle the transfer from the proofing board to the peel?
Best
Dutch

[james]

Re: Ciabatta bread video

Thanks Dutch,

The crumb was pretty good. Moist and shiny, though the holes could be better formed. The dough did overproof and fall in a little. But trying to improve is the fun part.

The Primavera is generally available, and I am happy to say it is selling really well.
James

[Dutchoven]

Re: Ciabatta bread video

A good option might be to blend the flours together...the time the dough has in both the poolish and in the initial fermantation will develop gluten quite well(I think)...especially with the steps of folding the dough...our baguettes and ciabatta are both made with blends of bread and AP flour. I am going to begin the recipe tonight...will most likely get baked in the inside oven on a stone and not the WFO
In any event it was great looking bread...did it have the nice shiny interior?...looks like it should have...make sure you let me know when that PrimaVera is available to the general public...I have two people for whom it might be the right fit...have to suggest it to them!!!!
Best
Dutch

[Ken524]

Re: Ciabatta bread video

James,

Thanks for posting the recipe and the details. Definitely something I want to try.

[FigliodiMariaeGiovanni]

Re: Ciabatta bread video

Couldn't open this, will try at home later.

[james]

Re: Ciabatta bread video

That's interesting. I think there is a lot of taste involved here. A typical supermarket and even mainstream bakery Ciabatta is pretty terrible. They use very light Tipo 00 flour and to an American palate, the bread is very dry and lacking in crumb character. We used to joke that there was no bread on the bread. Crust and holes. :-) Equally, sometimes you have a somewhat dense Ciabatta from a good quality American microbakery, and it's a great bread, but it isn't an Italian Ciabatta.

My thinking is that there is a nice middle ground.

I'm going to keep thinking and experimenting with different flours, and the Hamelman recipe.

Thanks Elizabeth for this.

James

[egalecki]

Re: Ciabatta bread video

Dutch,

Don't laugh, but I ran out of King Arthur bread flour so this was KA general purpose from our local Trader Joe's. I pushed the hydration way up, and the flour just held it together. Only just. :-)

I think I will get a better crumb with high quality bread flour. Still, a Ciabatto is a very light loaf, so maybe it was the right flour.
James

According to Carol Field's The Italian Baker, most traditional Italian breads should be made with all purpose flour because American bread flour is too strong (actually I think she refers to it as "powerful"). Most of her recipes call for all purpose (unbleached, of course), including her ciabatta recipe.

[james]

Re: Ciabatta bread video

Dutch,

Don't laugh, but I ran out of King Arthur bread flour so this was KA general purpose from our local Trader Joe's. I pushed the hydration way up, and the flour just held it together. Only just. :-)

I think I will get a better crumb with high quality bread flour. Still, a Ciabatto is a very light loaf, so maybe it was the right flour.
James

[Dutchoven]

Re: Ciabatta bread video

Very nice James!
Interested to find out what flour you used...it seems to me that our ciabatta has the same hydration level as yours but it seemed that yours was easier to handle...also interested to hear how you handle the transfer of the loaves from proofing board to peel...you did an excellent job of it and I am sure there will be many who will benefit from hearing how you accomplished it...
Best
Dutch

[james]

Re: Ciabatta bread video

Daren,
Nice idea with the baking sheet. Next time I'm stuck, I will try that.

Ken -- this is the Ciabatta with poolish recipe in Hamelman. Basically, let 100gr water, 100gr flour and a pinch of yeast ferment overnight. Add 400gr flour, 275gr water (75% hydration), 10gr salt and a little more yeast. Mix for 3 minutes on low (1) and knead for 4 on low (2). The important step is to fold the dough two times during a 3 hour bulk fermentation. That way, you don't have to fold the dough for final proofing.

I've done it a few times in a row, and I really like it. The poolish step is essential and really, it doesn't take very much extra effort.

You should fully bring your oven up to heat and let it fall back into bread temperature. That way, you will have enough retained heat to ride through the bake.

My 24" Primavera continued to hold enough heat from three logs to roast Beer Can Chicken. Very cool. There is always a trade-off between oven size and fuel consumption. Your mileage may vary. :-)

James

[Ken524]

Re: Ciabatta bread video

James,

Great video. I have a couple of easy questions:

1. Did you use the Ciabatta recipe in FB's Hearth Bread E-Book?

2. For those of us with a 36" or 42" Pompeii - Should we heat the oven until the dome is clear, then let it stabilize back to 550F? I don't think I can get my Pompeii up to temp with 3 pieces of wood!

Thanks!

[dbhansen]

Re: Ciabatta bread video

Very nice, James. In a situation where the floor might be a little too hot, one thing I've tried -- to allow the bread to continue baking but prevent the bottom from scorching -- is to place the loaves on one of those air-bake cookie sheets (basically an insulated cookie sheet). It can provide just enough insulation to salvage the bottom. Not an ideal situation to be in in the first place, but if you have to do something to cool off the bottom, that can do it.

Daren

(EDIT: I should have mentioned that I only do this AFTER the bread has been cooking on the oven floor for a while and I notice that it might scorch. The theory is the same as lifting a pizza off the floor to brown the top.)