Loaf 19 – More Ciabatta!
Unlike sourdough, I think I have the ciabatta down now. I used a few grams too much water, which gave it a hydration of 82% instead of the recipe’s 80%. Shaping it was almost impossible, and moving it after the first shaping didn’t work at all (I was supposed to flip it over to even out the bubbles). I don’t know if the extra 2% hydration made this difference or not.
We had guests over for dinner, so I sliced the (pretty) loaf, painted both sides of the slices with butter, and grilled them on the BBQ after my flank steak was done. Fantastic.
Lessons
- I’m going to try a little less hydration next time, and more flour on the surface when I shape them.
- Grilling rocks.
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- Ingredients: flour, water, yeast, salt, olive oil.
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- Nice wet dough, after 4 stretch and folds.
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- After 17 hours in the fridge, still pretty sloppy.
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- Really hard to shape because they’re so wet.
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- The second loaf got handled a bit more to shape it, which had the opposite effect.
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- Bake time.
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- The left loaf is the one I over-handled trying to shape.
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- Wonderful crust, crumb and flavor. I love this bread!
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- Sliced, slathered in butter, and grilled to accompany dinner.