I’ve reached a point where I’m happy with my pizza (you can see some pics here: http://www.pizzamaking.com/forum/index.php?topic=25246.0
So, we’re finally going to open for lunch - and the plan is to make ciabatta loaves and toast them - panini style.
This week I will try to answer some of my own questions about ciabatta and report back here with photos - but if anybody would like to chime in now or point me to a useful post - it would be much appreciated.
Some info about my bulk dough:
Fermentation period: approx 50 hours
Fermentation temp: 14°C to 18°C (57.2 F to 64.4 F).
water - 66.67%
IDY - 0.03%
brown sugar - 2.08%
flour - 100%
salt - 3.33%
Some questions I would like to answer:
- Is the hydration between my dough and optimal ciabatta dough similar enough for top notch ciabatta?
- Is it necessary to spray ciabattas with cold water while they bake to add exterior crunch?
- Is is necessary to add a pot of water to the over to increase rise/exterior crunch?
- As with pizza - is it generally the case that the hotter the oven the better?
- Things to do/not to do when forming the ciabatta loaves?