My search for a ciabatta style loaf had lift off today. Here is the fully proofed loaf prior to baking:
I changed only two things. First, after the letter folds, I gently pinched the sea closed on the side and end.
I tried Peter Reinharts one hour proof, flip and another one hour proof on a previous bake and the result with my mix was a very over proofed loaf. Today I flipped the proofing loaf after 55 minutes and baked at 60 minutes: 14 with steam and 12 with a turn, I also got smarter about the turning. Today, I placed parchment over the proofed dough, another baking sheet and quickly and gently flipped. Voila! the parchment peels off the new top and time to bake.
A nice tasting bread and a good sandwich loaf.
Happy baking! Ski
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Looks good. I think you need to stretch the dough at the final rest/shaping which may lessen the lift-off.
great sandwich loaf for sure.
I did actually stretch it a little bit, but now after reading Obiwan dabrownman's suggestions I need to stretch it a LOT more. Baking is a nice work in progress.
Happy baking! Ski
It has an almost round cross section. Good luck on you ciabatta quest.
Thanks!
Looks great! Looking forward to the next round of your ciabatta, it's really helpful to see your learning process :)
I love to bake and it is a continuous learning process. I get some expert coaching in the next panel!
Happy baking! Ski
http://weightloss-slim.fit/node/2984/jasons-quick-coccodrillo-ciabatta-bread%3C/a%3E%3C/p%3E%3Cp%3ECiabatta should at least triples when it hits the 500 F stone. It should end up about 2 quarters high at the most. Yours is gigantic Ski! It is Monster Ciabatta on Steroids! Your unbaked height is about how big it should be when it is baked.
I think you should get the hydration up to at least 95% and then cut that loaf into 4 pieces. Then after the pieces proof pick then up and stretch them out into ciabatta shape (10" Long and 5"wide) as you flip them over. They may look a little flat and weird the first time you do this but they will explode in the oven and turn put perfect every time. Then you can slice them height wise in the middle getting each half a quarter high 10" long and 6" wide and just the right thickness for a Panini Sandwich.
It is just like the first time you got going really fast on a ski slope and though you were going to crash and burn - but you didn't. Just take a breath, grab the sucker, stretch it out and flip it over onto parchment and then put it right into the oven at 500 F.
There also might be something wrong with your oven too. The top of you loaf is nicely browned but the bottom is white and not brown where it was on the stone. That stone just isn't hot enough for some reason.
You got everything right except the weird part that doesn't make any sense to do to a loaf of bread:-)
Happy Ciabatta Stretching and flipping Ski
I tried Jason's cocodrillo early on in my TFL career with no success. Not having a mixer it didn't turn out well. This mix has only 350 g total flour, so next bake, I will at least cut in half and stretch to the dimensions you suggest. Thanks for the comment on the white bottom. I will start heating my oven up 10 or 15 minutes longer for future bakes. My Finnish economy streak kicking in again . . . I will take the hydration up in stages. Next bake 82%. Time to refresh my starter. Many thanks Coach! You have presented some excellent direction and suggestions. Thanks for taking the time to help out me and other TFL'ers who are trying stuff out. Life is an adventure, mine is often on the edge, but learning is always a thing I value!
Happy baking! Ski