45 lines
4.5 KiB
Markdown
45 lines
4.5 KiB
Markdown
---
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title: Ciabatta adventure 1
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author: Wouter
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type: post
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date: 2012-08-02T19:51:41+00:00
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url: /ciabatta-adventure-1/
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featured_image: /wp-content/uploads/2012/08/MG_6704.jpg
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tags:
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- pizza
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---
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# The challenge
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The first recipe I’ve tried in the “BREAD” book by Jeffrey Hamelman was baguettes with poolish. It might nog have been a good idea, since the recipe calls for a **very wet dough**. There were some restrictions involved: **no mixer**! This means a lot of stretch & folding and french folding have to be involved.
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I’ve been asked to bake a focaccia which uses the ciabatta dough. Last time the wet dough experiments were quite a “failure” so I was a little anxious to try this one out. This is the result:
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[<img class=" wp-image-365" title="_MG_6704" src="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6704.jpg" alt="" width="800" height="600" />][1]<figcaption class="wp-caption-text">The “holey” ciabatta looks good but hurts your teeth!</figcaption></figure>
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Looks rather good, right? But there were some problems involved:
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* The crust was very crisp out of the oven but turned soft after a few hours… I’ve learned this is partially unavoidable especially with higher hydratation percentage doughs.
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* The bread was **very chewy** – a bit too much for my liking. I would have hoped it to be soft!
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I more or less followed the recipe by the book except that I also added a 100% hydratation sourdough starter together with a little bit of commercial yeast to create the poolish. That might have been “too much”, I’m not sure. I’ll have to try the same recipe without that! _Should have stayed with the book_ of course…
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The “chewy”-ness is an issue I’ve been trying to get right for about a month. This is the last batch of “failed” baguettes with 75% hydratation:<figure id="attachment_367" style="width: 300px" class="wp-caption aligncenter">
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[<img class="size-medium wp-image-367" title="2012-07-15 08.24.29" src="https://redzuurdesem.be/wp-content/uploads/2012/08/2012-07-15-08.24.29-300x200.jpg" alt="" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/08/2012-07-15-08.24.29-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/08/2012-07-15-08.24.29-700x466.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/08/2012-07-15-08.24.29.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" />][2]<figcaption class="wp-caption-text">Last bake’s failed baguette attempt</figcaption></figure>
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I used [The Weekend Bakery][3] recipe and cut everything by half – except the yeast and salt. Whoops, how stupid. It turned out to be quite overproofed – even for one hour, I can’t exactly remember the time table on this one. I do remember I threw everything away since it was way too salty!
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I **did use the same flour** for everything and I highly suspect this may be the nr. 1 reason why these wet doughs don’t correctly work out for me. I used white “all purpose” flour which can also be used for pastry. It’s called “molenaarsbloem” in Dutch and does not state any protein content. It’s not bread flour, nor high-gluten or “strong” flour.
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Another thing I think I might have did wrong was **underkneading** since I did everything by hand and it was extremely difficult. I stretch & folded every 30 minutes for 2,5 hours (might even have to bulk ferment longer next time?!).
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This is what I’ve been trying to replicate:<figure id="attachment_370" style="width: 300px" class="wp-caption aligncenter">
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[<img class="size-medium wp-image-370" title="brood_lasigale" src="https://redzuurdesem.be/wp-content/uploads/2012/08/brood_lasigale-300x225.jpg" alt="" width="300" height="225" srcset="https://redzuurdesem.be/wp-content/uploads/2012/08/brood_lasigale-300x225.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/08/brood_lasigale-1024x768.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/08/brood_lasigale-700x525.jpg 700w" sizes="(max-width: 300px) 100vw, 300px" />][4]<figcaption class="wp-caption-text">Nice holes, crisp crust and not too chewy</figcaption></figure>
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On to the next bake!
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[1]: https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6704.jpg
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[2]: https://redzuurdesem.be/wp-content/uploads/2012/08/2012-07-15-08.24.29.jpg
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[3]: http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/
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[4]: https://redzuurdesem.be/wp-content/uploads/2012/08/brood_lasigale.jpg |