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4 hr Ciabatta Recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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4 hr Ciabatta Recipe

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  • 4 hr Ciabatta Recipe

    I ran across this somewhere and tried it out today. Being impatient and not wanting to wait for a traditional 2 day bread I thought it would be worth a try. It actuall came out quite nice but was very sloppy to handle with the insane hydration %.


    500 gm bread four
    475 gm water
    7 gm yeast
    4 gms salt ( original called for 15 gms?)

    1. Mix all of the ingredients and let rest for 10 minutes
    2. Using a mixer, mix the heck out of it for 10 to thirty minutes. It starts out looking like pancake batter. After a while it will start to pull away from the sides and act like a sticky dough
    3. Place in a well oiled container and let it triple ( this is very important). It will take about 2 to 2.5 hrs.
    4. Empty out onto a floured counter. Scrape if needed. Roughly shape( about 10 inch oblongs), sprinkle flour and spray with a little oil.
    5. Let rest for 45 minutes
    6. Gently create final shape, flip the loaves upsidedown onto parchment or a floured pan.
    7 Bake @ 500 degrees ( conventional oven) until the loaves are @ 205 internal. Between 15 and 20 minutes
    Sharpei Diem.....Seize the wrinkle dog

  • #2
    Re: 4 hr Ciabatta Recipe

    It will probably work. The idea of the two days- biga or pate fermente, is that the yeast have more time to breakdown the flour, resulting in a better taste, crust/crumb. Your recipe is what the supermarkets do to speed up the entire affair and increase profits. It works, but it is not superior bread.
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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