Somewhere in germany, in the middle of the night: a dark figure sneaks out of the sleeping room and tiptoes into the kitchen. The alarm clock shows three o’clock. In the kitchen, the figure opens quietly cupboards and take out bowls, yeast and flour and prepares a poolish.
Then I tiptoe back to bed, think about if this is a case of “acute baking delirium“. But I plan to bake ciabatta this afternoon, so who cares
The Ciabatta that Steve from Bread cetera bake using the douple flour addition/ douple hydration, is very impressiv. White open crump, perfect crust, thats how a ciabatta should look like. And that exactly what I want to bake, too! I baked ciabatta maybe two or three times before, and was never satisfied.I had some biger air cells, but most of the crump was more or less dense.
So what is the diffrences in Steves recipe? At the first view, it is very similar: It asked for a poolish, use a small amount of yeast and a high hydration. But the handling is complete diffrent.
Because the gluten developmet needs oxygen, a part of the water and the flour is mixed with the poolish with the whisk attachment. And the incooperated small air bubbles also serves as cristallisation germs for the CO2 that the Yeast release during fermentation.
Because overoxydation leads to a degradation of carotinoides, causing a pale crust, the whisking of the batter should be not too long, around 3 minutes. Then the remaining flour is added and shortly mixed with the batter. Then the dough will be rest half an hour for autolysis. The autolysis give the proteins time to rehydrated, so the gluten development needs not as long as without this step. The third trick in preparing the dough is that the remaing water is added to the dough when the glutendevelopment is nearly done. So it is easier to knead the dough with the machine.
Untill that, I had no problems with handling the dough. But when I came to the point, where I should transfer the dough from the oiled bowl to the countertop, the dough refused to leave it. I had to use the dough scrapper to convince him to leave his home. I destroied some of the air bubbles by doing so And after resting the dough on the couche on of the ciabattas sticked to the couche.
So my todays lessons is: Use more oil for the bowl and more flour for the couche :-/
But for all that I am very pleased for the result, because it is the best ciabatta I ever baked
If you are looking for a nice videotutorial for shaping a ciabatta, have a look here.
yields 2 Ciabatta
- 190 g flour (Typ 550)
- 190 g water
- 2 g fresh yeast
- 310 g flour(Typ 550)
- 190 g water
- 10 g Salt
- 5 g fresh yeast
- 15 g olive oil
- 385 g (the complete) Poolish
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).
On the next day, use the whisking attachment of the kitchen machine to whisked the poolish with 140g water and 75 g flour to a well aereated batter(3 min). Now exchange the whisking attachment to the dough hook and add the remainig flour. Knead untill it is homogeneus (aroung 1 min). Let rest for 1/2 hour (Autolysis) In the meantime disolve the yeast in the remaing water.
After Autolysis: Add the oil and knead the dough untill 2/3 of the gluten developed (5 min), now add the salt and the water in small portions. Wait untill one portions is complete incorporated before adding the next one.
Now place the dough in a good oiled container and ferment for 3 hours.
Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper. Do this gently, so the air bubbles will not be destroyed.
Lay on a couche (floured) and cover with a second cloth and proof for one hour.
In the meantime heat bakingstone in the oven to 250°C.
Bake on the preheated stone for 35 min with steam.
Wer viele beeindruckende Brote sehen möchte, sollte Susans wöchentliches Yeastspotting besuchen.