Thread: Ciabatta for gugi and anyone else interested.

Recently I had a customer request that I formulate a ciabatta recipe for them., They asked for an old world traditional ciabatta which excited me beyond belief! "A bakery who wants to do wonderful bread? Oh man!" were my thoughts, so I hopped right on it and came up with what I consider one of the best formulas I have ever created as far as crusty old world bread goes. Upon presenting the finished product to my customer he gave me a most quizzical look. after a moment of silence he said "I meant more like Jack In The Box ciabatta." All that work for nothing...well, maybe not...

For all you bread aficionados and gugi too here is the formula (if you have never made bread before you may not want to start with this formula.):

This formula will be presented in a typical bakers formula which is based on percentages, flour being 100%. If this is confusing please PM me and I will give you actual weights based on your needs. Also, this should be mixed in a kitchen aide mixer but for the more adventurous among us I am certain that this can be done by hand if you have some understanding in this method.

Flour 100%
water 75%
salt 2%
fresh yeast 1.5% (if you are using active dry yeast use .75% yeast)

From the above formula take half the flour, 40% 0f the water, 1% of the salt and 1% of the yeast and combine in a mixer until some what developed ( about 3 to 6 minutes in first speed ).
Let this sit for 24 hours. Try not to get this mixture above 75 degrees F

After 24 hours this mixture should have doubled. Add remaining ingredients except salt. mix ingredients in 1st until they are absorbed and then let stand for 5 to 15 minutes. Add salt and mix in 2nd until close to development which will be approximately 6 to 10 minutes depending on flour quality and the amount of time dough was allowed to stand before adding salt. This mixture should also not be allowed to get beyond 75 degrees F. A little above this temp is okay but anything above 80 degrees F will result in an extremely yeasty tasting product.
Allow dough to raise 1 hour or until doubled. Punch down and allow to raise another hour which will be a little more than doubled. Punch down again and after 1 hour divide into rectangular pieces (use lots of flour or it will stick to everything, also, at this point be gentle with the dough as you want to keep the dough as aerated as possible. Being too rough will tend to toughen the dough and knock out the air. ). Place pieces on a floured cotton or linen cloth on a board or sheet pan and cover with plastic until ready for the oven (About 1/2 to1 hour). At this time oven should be pre heated to 440F - 465F and baked until done (usually 30 to 45 minutes). Use a pizza stone or a baking bell (cloche) for baking the ciabatta. I do not recommend a sheet pan or any metal pan, I use a piece of stone out of a commercial oven That I tore out once upon a time. Also for a thin and crispy crust a little steam will be needed. What I do is fill a spray bottle with water and spray the dough just before it goes in the oven also I put a small metal bowl in the oven while it heats and just after I slip the dough unto the hot stone I pour water into the hot metal bowl which creates steam.
The easiest way to get the raw dough unto the hot stone in the oven will be with a piece of very rigid cardboard or very thin piece of wood pre-cut to the desired size. Flip the well floured dough on to the board and with a quick pulling of the board over the desired spot on the stone you should end up with the dough on the stone where you want it. (this may take some practice)

Again, if you are interested in this bread but my formula confuses you please PM me as I will be glad to help you.

By the way, bread of any sort is not that difficult once you understand the role of each ingredient. If you need any assistance at all I am willing to help. Just PM me with whatever question you have no matter how silly you think the question is.

Now, that looks good. I wish my screen had a smell function.

DROOL!!!!

I love making bread, I just have to get in the mood for it

Didn't know you were a bread enthusiast, Mark! I love bread baking-- I'll give this formula a try sometime soon; it looks very good!

Originally Posted by BKratchmer

Didn't know you were a bread enthusiast, Mark! I love bread baking-- I'll give this formula a try sometime soon; it looks very good!

I was a professional baker for 20 years before I started fixing bakery equipment. I also did and occasionally still do consulting for bakeries.

I've been baking for years. I'll have to try it. Thanks.

Originally Posted by JMS

Flour 100%
water 75%
salt 2%
fresh yeast 1.5% (if you are using active dry yeast use .75% yeast)

From the above formula take half the flour, 40% 0f the water, 1% of the salt and 1% of the yeast.

In case this is confusing let me make it easier:
If you are using 100 lbs of flour you will use 75 lbs of water 2 lbs of salt and 1.5 lbs of fresh yeast. this is the total amount of ingredients. from this, to make the initial dough (sponge, starter, biga or whatever you prefer to call it) you will use 50 lbs of the flour, 30 lbs of the water, 0.2 lbs of the salt and 0.15 lbs of the fresh yeast

As you can see, with percentages it is easy to adjust your formula to any size you like from a thousand lbs of flour to 1 lb of flour depending on your needs. At home I use 5 lbs of flour total.

I bet this is good with butter and honey!

100 lbs of flower Dats Alota bread!

That dos look fantastic and forget the smell function on the screen I want a taste function.