Ciabatta

I decided to tackle the Ciabatta bread. I used my motherdough starter to save on an extra day fermentation. The hydration ended up being 74% for the finished dough. I actually had it around 80% ! gooey! But I added flour to bring it to 74%. Here is what the dough looked like after being brought to 74%:

ciabatta dough

I wish I would have taken a picture when I poured it out, it was like batter. But here is one of the loaves after I folded it the first time. I then stretched it again and folded it twice:

loaf 1

folded again

Here are all four loaves finished with their forming, they weighed about 1 lb 5 oz each:

all four

Here are the first two loaves out of the oven:

baked bread

Here are three of the loaves:three loaves

I would have shown you  all four except one was devoured while still hot!

Here is the crumb of one:

crumb ciabatta

I could have gotten more oven spring, I would like the holes to be larger, but overall I am very happy with how these Ciabatta loaves turned out.

crumb ciabatta

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3 Responses

  1. hmmm, looks excellent to me. When you say you could have achieved more “spring” how would you have done this? (and what is “spring”) 😉 And thank you! for answering my previous questions!

  2. Hi,

    would you like tell me, where to buy your dough mixer?

    THX!

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