Loaf 2 – Ciabatta from Reinhart
Finished loaves.
Ciabatta is my favorite bread, and also intimidating to make. For my first try I used the recipe from “Artisan Breads Every Day” by Peter Reinhart.
It is a very wet dough that he calls a ‘no-knead, overnight-rise’ style.
It was much simpler that I thought it would be, but I made a few mistakes that need to be dealt with. The flavor was excellent, but it was a bit too chewy and I folded raw flour into it during the ‘stretch and fold’ portion before baking that never incorporated into the dough. This left a river of flour through both loaves after baking – yeech. I’m giving myself a ‘C’ for this one, but am looking forward to making it again correcting these mistakes.
Raw flour folded into the dough - oops.
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- Initial mixing.
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- Fully mixed and hydrated with some oil added.
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- After four stretch and fold passes – about 40 minutes total time.
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- Ready for the fridge overnight.
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- After 14 hours in the fridge, it’s risen some, but not to 1.5x its original size.
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- 2 hours after removing from the fridge, it’s risen quite a bit.
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- Final rise before baking.
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- Ciabatta in the oven.
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- Finished loaves.
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- Fresh out of the oven.
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- Sliced ciabatta.
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- Raw flour folded into the dough – oops.
