Jason's Quick Coccodrillo Ciabatta - Thanks LilDice

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summerbaker on 7 Nov 2009 at 19:42

So many people here have been happy with this ciabatta recipe that I had to try it.  I am definitely a happy customer.  It was quick and incredibly flavorful, easily competing with ciabattas that I have made in the past that had to be started the day before.  The only thing that I would change is that I would add a small amount olive oil to the dough next time just because I am partial to ciabattas with more of an olive oil flavor.  The recipe is here:

http://weightloss-slim.fit/node/2984/jasons-quick-coccodrillo-ciabatta-bread%3C/a%3E%3C/p%3E

One word of advice about transferring the dough to your parchment at the end: Do whatever it takes to make the dough not stick to your fingers.  Wet them or oil and flour them.  I found that if I could get the dough to slide off of my fingers during the transfer the loaves would be nicely stretched but not mangled and mixed in with the dry flour on the outside (no dry flour pockets in the finished loaves).

One more thing:  I mixed everything by hand, beginning with a 20 min autolyse (flour and water).  After I mixed in the yeast and salt I dumped it out on the counter and stretched and folded as best I could for about five minutes.  I then put it back in the bowl and did three stretch and folds in the bowl at 20 minute intervals.  I got a windowpane by the last one.

Proofing loaves.

Finished Product.  I tripled the recipe and there were four more loaves in the oven at this point.

A bit of a bubble, but part of the ciabatta charm in my opinion!

Summer

Hey thanks.  Literally the only tricky part was the transfer.  You'll also want to make sure that the proofed dough is loosened from it's rising surface before you flip it over onto your parchment.

Summer