Author Topic: Ciabatta  (Read 521 times)

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Offline andreguidon

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Ciabatta
« on: January 25, 2009, 06:58:04 AM »
Hey Guys, i made some ciabatta bread yestarday in the WFO.... it was great !!!

take a look...

the recipe was this one...
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline JConk007

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Re: Ciabatta
« Reply #1 on: January 25, 2009, 07:18:18 AM »
Andre,
I plan to try some breads this year in my WFO. This one looks easy thanks! Did you let the oven cool to 500 after pizzas? or no pizzas just bread Was the hearth 500 or the oven temp. Wish I had a pic of the dough process
Thanks again
John
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Offline andreguidon

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Re: Ciabatta
« Reply #2 on: January 25, 2009, 08:49:39 AM »
i just foolowed the recipe, and waited the oven to cool down.... the decj temp was arround 280C and the dome 350C... i think it was a litlle to hot.... but my family was waiting for bread....

thanks for the complements !
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jose L. Piedra

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Re: Ciabatta
« Reply #3 on: January 25, 2009, 10:33:03 AM »
Hey Guys, i made some ciabatta bread yestarday in the WFO.... it was great !!!

take a look...


Those look awesome. Your local bakery shop is probably beginning to hate you by now  ;)

I once made something similar by luck with a pizza dough I made that was too soft and wet to be handled (because I overhydrated it during mixing). I put it in an oiled pan, flattened and shaped it a bit, and baked it at 450 F for about 20 min. just to see what would happen. The flour was a high-rising Canadian bread flour. The result of this experiment did not look quite as professional/artisanal as yours, but it had a similar height, shape, and crumb structure.

-JLP
« Last Edit: January 25, 2009, 10:38:14 AM by Jose L. Piedra »
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline Matthew

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Re: Ciabatta
« Reply #4 on: January 25, 2009, 11:26:25 AM »
Bellisimo!!!  Some casalingo salami, black ripe olives & friulano cheese & you've got yourself one heck of a party my friend! ;D

Offline andreguidon

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Re: Ciabatta
« Reply #5 on: January 25, 2009, 12:35:02 PM »
thats what was going on.... antipasti and bread.... we had a blast !!!

thanks !
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline WestCountry

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Re: Ciabatta
« Reply #6 on: January 25, 2009, 10:42:12 PM »
Andre - Thanks. I like the big holes in the bread like you got. I am going to give that recipe a try!

Chris

Offline Matthew

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Re: Ciabatta
« Reply #7 on: January 26, 2009, 06:44:24 AM »
thats what was going on.... antipasti and bread.... we had a blast !!!

thanks !

I'm jealous, my favorite! 


Offline Jackitup

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Re: Ciabatta
« Reply #8 on: January 26, 2009, 10:53:07 AM »
I may be trying that recipe out this week, looks great.
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline lilbuddypizza

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Re: Ciabatta
« Reply #9 on: January 26, 2009, 08:10:55 PM »
Gotta try making some. I had a BBQ Beef on it, in the Keys, and it was one of the best sammiches I ever had.


Offline Jackitup

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Re: Ciabatta
« Reply #10 on: February 06, 2009, 10:59:08 PM »
2nd time much better. I did some ciabatta the  other nite and thought it was OK, although the wife liked it a lot. I'm always more critical of my own cooking than others are. Tonites turned out great though. My first attempt was a bit too wet and I did not do the folding technique as described in many videos I looked at on ciabatta making, this time I made the dough a little less wet (still plenty sticky) and folded 3 time before shaping. I used the following recipe:

100% Hi gluten flour
80%   H2o
3%    Salt
2%    Granulated garlic
1.4%  IDY

After folding 3 times I shaped into final shape and put onto a floured foil sheet and then cut the foil between the loaves and crumpled the end of the foil the make loose foil canoes to give a bit of side support to get a bit better rise on the final proof. Baked at 500 degrees for 15-20 minutes and put on a wire rack to cool and couldn't wait...I had to cut and end off while still hot to have a piece...OK, if you stronger than me so be it, I said to hell with that rule a long time ago....at least one chunk "MUST" be cut off for the cook while "STILL" hot....alright maybe I cut off a few chunks ;-) Anyway as you can see the bread turned out great and will be hard pressed not to finish a loaf off before bed ;-) Has a very nice airy crumb, almost squeaky on the inside when chewing, nice outer crust, maybe a little more garlic next time,3-4%. I think this would also make a real nice spongy/airy focaccia too.
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!


 

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