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Ciabatta

I decided to tackle the Ciabatta bread. I used my motherdough starter to save on an extra day fermentation. The hydration ended up being 74% for the finished dough. I actually had it around 80% ! gooey! But I added flour to bring it to 74%. Here is what the dough looked like after being brought to 74%:

ciabatta dough

I wish I would have taken a picture when I poured it out, it was like batter. But here is one of the loaves after I folded it the first time. I then stretched it again and folded it twice:

loaf 1

folded again

Here are all four loaves finished with their forming, they weighed about 1 lb 5 oz each:

all four

Here are the first two loaves out of the oven:

baked bread

Here are three of the loaves:three loaves

I would have shown you  all four except one was devoured while still hot!

Here is the crumb of one:

crumb ciabatta

I could have gotten more oven spring, I would like the holes to be larger, but overall I am very happy with how these Ciabatta loaves turned out.

crumb ciabatta

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3 Comments

  1. newnew005newnew005
    May 29, 2010    

    Hi,

    would you like tell me, where to buy your dough mixer?

    THX!

    • May 30, 2010    

      Hi that mixer is an old Ktec, you can sometimes find them on eBay. The newer version is called Blendtec, which you can google. Teresa

  2. GinaGina
    July 12, 2006    

    hmmm, looks excellent to me. When you say you could have achieved more “spring” how would you have done this? (and what is “spring”) 😉 And thank you! for answering my previous questions!

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