holes in Ciabatta

"Peter"

didn't

technique?

Can you tell me how you stretched your ciabatta? how long was it? That's the mine, direct metod:

My loaves weren't as long as yours; they're about a foot long each. I stretched them about twice their length three times, but perhaps I did not stretch them long enough in the final shaping.

"Peter"

How much water have you used for your "ciabatta". I think is that the problem. In my recipe, there are 375 ml of water for 5oo gr of flour. Hello. :-)

The biga calls for 2 1/2 cups (11.25 oz) flour; and 8 oz of water. The final doughs calls for the entire biga (3 cups, or 16 oz); 2 cups flour (9 oz); and another 8 or 9 oz of water. (Of course, salt and yeast were added). Overall, the percentage of ingredients is: biga: 178% flour: 100% water: 83.3%

I used the same recipe for previous loaves, and the holes were quite large, but this batch lacked them. The flavor is better, though, because I added more salt, and the bread is as chewy as ever.

I've just done Amy Sherber's "Rustic Italian Loaf" - which makes three oaves. As I couldn't fit all three on my baking stone, I was worried the last loaf would ruin. Well, surprise, surprise - the last loaf, which I thought had over-risen, had exactly the kind of beautiful crumb full of large holes that is often elusive.

Still, sometimes the percernt of water is the problem You need to recalculate your hydration rate to include the biga.

crumb

bakers percentages

"Static I"

I also think so, as I have written in my post.

If I had a friend baking like that. I wouldn't be bothering myself! Hell, if there were even one artisan bakery in this town, I'd happily just concentrate on the main dinner course.

"Static I"

myself! Hell, if

just concentrate

Sorry, but I havent' understood. I have written of my friend because I had hopen that was a good recipe and an help. :-/ (sorry for my bad english)

Nice looking bread. I haven't made Ciabatta with a poolish yet, but I think I will next time instead of the biga. The percentage of water has never changed in each batch I baked, but maybe my stretching was inadequate last time. The formula I've been using is Peter Reinhart's, so I don't think it's flawed in any way. Perhaps I will also increase the amount of water, along with stretching the dough further out and maybe even adding an extra stretch-and-fold step. Do you, by chance, have a good recipe for Pugliese or Pane de Champagne? I'm going to try Peter Reinhart's versions, but I was wondering if you had a reliable formula. The only thing I really find wrong with his formulas is that they always need extra salt, at least 1/4 teaspoon. Other than that, it's all about technique.

I'm afraid you misunderstood me - your friend's bread looks really beautiful.

I was just feeling a bit sorry for myself as I've moved from New York with great bakeries everywhere to a place where, if you want good bread, you have to learn to bake it yourself.

PS Your English is fine. Humor often throws people.

"Static I"

really beautiful.

I'm sorry: it's so. It' very difficult for me - I'm italian and I never speak english with any one - undestand very well and I have came to this ng for tryng to speak english better than now. :-)

If you can read italian, I can help you with many italian recipes. I can try to translate them, if someone help me.

Thank's. But I'll be very happy if you o someother tell me about my errors. :-) Hello.

"Peter"

I don't know this recipe: can you tell me more about it? :-)

What do you mean with "pugliese bread"? I have two versions and I think are both very good.

The first is a bread WITH semolina, there the photo:

second, is an only semola bread, "altamura style" (if you knovthis bread. someone is interested about this recipes, i can write it initalian, or I can try to translate it, if someone help me withenglish. Hello. :-)

> If someone is interested about this recipes, i can write it in> italian, or I can try to translate it, if someone help me with> english.

Cheers Graham

Well, I posted it earlier to show you the proportions and ratios of ingredients. Here it is again.

The biga calls for 2 1/2 cups (11.25 oz) flour; and 8 oz of water. The final doughs calls for the entire biga (3 cups, or 16 oz); 2 cups flour (9 oz); and another 8 or 9 oz of water. (Of course, salt and yeast were added). Overall, the percentage of ingredients is: biga: 178% flour: 100% water: 83.3%

I think my hydration level is quite adequate. I have some Ciabatta fermenting right now; I stretched and folded it once already, and I am about to stretch and fold it again (once it's done fermenting), then I'll let it ferment for two hours. After that, I will separate the dough; stretch and fold it; let it rest for 45 minutes; then I will hearth bake it. I added extra water this time to the final dough, so hopefully, that will make a difference.

"Peter"

Sorry, I have seen your post but I never did ciabatta with biga but only with poolish. And I have seen that Giorilli too (one of the most famous italian bakers) use poolish. Sorry again. :-/

"graham"

Thanks. I'll soon go to read the post of this ng. :)