ye olde bread blogge

bread, coffee and tidbits

Ciabatta

with 2 comments

I have been baking, but the gloomy days make it hard to take acceptable pictures. My canera, an Ixus, makes great photos in full day light, but it is having a hard time in the wintertime, making breads look a little somber.

This is the lightest bread I’ve made so far. When I picked it up after it had cooled, I was quite startled. I am German and was raised on heavy breads. Its feathery crumb seemed to defy gravity. For a proper Brotzeit some might consider the texture and flavor of this Ciabatta a bit too elusive, however as company to a steamy soup or in a bread salad, or for a soft panino the next day, with lots of strongly flavored toppings, wrapped in plastic wrap and put into the fridge overnight, it is marvelous. You could bake it to a softter loaf without the extra crisp exterior by baking it at 250°C for about 10-15 minutes and then let it cool.

Also, what you could do, is take a look at Teresa’s excellent blog and her new feature “Magnificent Sourdough”. Wink Nudge….

Ciabatta (2 loaves)

  • 225g strong white flour
  • 155g handwarm water
  • 50g white leaven, hydration: 100%
  • 4g salt
  • 5g fresh yeast
  • 7g good olive oil

Bulk fermentation: 1 hour
Desired dough temperature: 26°C
Cut in half, roll in flour.
Final fermentation: 90 minutes.
After 60 minutes of the final rest, lift the pieces up, stretch them a little, and flatten them. Put them onto baking paper and let rest for further 30 minutes.
Bake at 230°C for 25 minutes.

Source: Böcker GmbH & Co KG – Ihr Sauerteig Spezialist

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Written by theinversecook

21 November 2008 at 21:53

Posted in Bao, Bread, Brot, food, pain, pane, Recipe

2 Responses

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  1. Du hast ja etliche neue Beiträge, die ich nicht gesehen habe – schade, da muss ich mich jetzt erstmal durch lesen :-) Dein Ciabatta sieht schon mal super aus! – Ich habe auch schon mal nach diesem Rezept gebacken, optisch wurde das aber nicht der Hit: http://deichrunner.typepad.com/mein_weblog/2008/05/ciabatta—2-re.html

    Eva

    25 November 2008 at 16:22

  2. Please give us a recipe for leaven. Thanks

    Muratallica

    29 September 2012 at 03:17


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