2 Mar 11 - 77% hydration ciabatta. Very soft dough, but very light with big holes.
3 Mar 11 - back to 73% hydration for two battards. Probably needed more bulk fermentation and definitely a longer proof. I was pushing these to meet a preset delivery time rather than letting the dough be the master.
Even though the dough had a substantially lower hydration, the hole sizes came out well distributed, good oven spring, good crust, but really too soft to slash well (and I should have slashed them deeper as well so they are unnecessarily tight. I am going to try this at 70% and longer ferment and proof at 75°F. These were baked for 30 min starting at 450°F with steam for the first 10 min and then at 325°F for the remainder.
75% hydration ciabatta - 14 Mar 11: 472g of 100% hydration starter, 378g water, 17g salt, 582g high gluten flour; mixed 1 min @ speed 2 in Assistent N28 using the roller; rested 5 min, mixed an additional 17 min @ speed 2; dough temp - 84°F; bulk ferment 4 hrs @ 75°F with 3 stretch&fold operations at hourly intervals; preheat tiles for 15 min@ 535°F; bake 9 min @ 460°F with steam and high fan speed.
A little further down the loaf. Hole sizes are well distributed, though with the hughe holes this looks more like Coccodrillo than regular ciabatta. It is only 75% hydration, but is made with a high gluten flour.
16 Mar 11 - 75% hydration ciabatta, mixed in an Assistent N28 with the dough hook for 28 min at speed 2; bulk fermented for 4 hrs with 3 stretch and fold operations at hourly intervals; baked on hot tiles for 9 min @ 460°F and high fan speed, w/steam injection for the first 2 min.
Ciabatta close-up: this is the same 75% hydration formulation but mixed with the dough hook for 28 min at the same speed to reach approximately the same gluten development end point. This batch was cooked on hot tiles in the combi oven.
17 Mar 11 - ciabatta (75% hydration, 2 S&F in 4hr ferment, 5 min bench proof, bake on tiles 10 min @ 460°F)
17 Mar 11 - ciabatta
Assistent N28 mixer kneading a 1400g batch of 70% hydration dough using the roller instead of the dough hook. This clip was taken at the end of 25 minutes of mixing at speed #1 - the lowest speed.
Ciabattini - 20 Mar 11
Ciabattini - 21 Mar 11
Ciabattini - 26 Mar 11
Ciabattini - 31 Mar 11
1 Kg loaves of 80% hydration ciabatta w/ 20% of the flour in the starter. These got 4 S&F over 3 hrs (45 min apart) and fermented a total of 4 hrs with a 10 min bench proof.
80% hydration - first try. I think that 1 Kg loaves are too large even though texture came out just fine.
Crustick - just formed from a rope of dough that was 14" long by 1/2" diameter. It was twisted about 6 revolutions and then lifted off the board by the loose ends and it winds itself into a twist
A pan of Crusticks ready to bake
The same pan just out of the oven
A pan of Crusticks at the start of proofing
The same pan of Crusticks after 5:30 at 70°F, ready to bake.
Crusticks pan proofing on a 1/2-sheet covered with a matching Silpat.
24 Crusticks (2 batches of 12 - one baked on a perforated sheet and the other baked on Silpat)
Three Crusticks ready to eat
14 Apr 11 Tangzhong Sourdough Ciabatta - Formulation: 532g of 100% hydration starter; 226g of tangzhong; 206g of water, 17g of salt, and 580g of high gluten flour. Mixed 1 minute at speed 1 in an Assistent N28 mixer using the roller and scraper, then 11 min at speed 4. Bulk fermented 4 hrs at 68°F with two stretch and fold operations at 1:40 and 3:20. Bench proofed 10 min while oven was heating. Baked in combi oven at 460°F with steam at high fan speed for 8 min for small ciabattini and 9 min for the larger ones.
Tangzhong Sourdough Ciabatta - the crumb is not substantially different in appearance from a standard ciabatta, and it has the same chewiness but it is noticeably softer. The crust is affected by the addition of tangzhong in that it is not as crisp or as thick and is more tender than the baseline formulation from which this is derived.