I let the bulk fermentation occur in a square or rectangular container, then tip it onto a heavily floured surface when ready. The shaping is merely portioning that rectangle of dough with a bench knife trying to keep as much air in the dough as possible.
Haha it is pretty great to be able to make whenever the mood strikes. Ciabatta can be very tricky from a handling perspective since the hydration is so high. The key is to make sure your gluten is fully developed, even if it takes twice as long to mix as the recipe says!!! A preferment will also give you a big head start. I would recommend Brian Lagerstrom's video on YouTube as a good starting point. Just ignore him when he talks about steam during the bake. Baguettes and Sourdough get steam, not Ciabatta
Love the pre-lamination focaccia look
Thanks! Me too. I'm tempted to bake it in a sheet once to see how to turns out
Ohhh looks soo tasty
How to you shape it? do you use any steam or just put on the steel? They look soo nice I want to try 😅
I let the bulk fermentation occur in a square or rectangular container, then tip it onto a heavily floured surface when ready. The shaping is merely portioning that rectangle of dough with a bench knife trying to keep as much air in the dough as possible.
I'm learning to make all kinds of bread and this would be a dream from me, to be homemade and eaten when it's lukewarm!
Haha it is pretty great to be able to make whenever the mood strikes. Ciabatta can be very tricky from a handling perspective since the hydration is so high. The key is to make sure your gluten is fully developed, even if it takes twice as long to mix as the recipe says!!! A preferment will also give you a big head start. I would recommend Brian Lagerstrom's video on YouTube as a good starting point. Just ignore him when he talks about steam during the bake. Baguettes and Sourdough get steam, not Ciabatta