expatgirl
Master Chef
I tell ya, breads rise to the occasion despite our best efforsts to thwart them!!!
I'm not sure I understand why people are putting water dishes under or around their rising dough. Why? I do leave a pan in the oven while actually baking and I sometimes even spritz water in during baking, but not while proofing.
Gotcha GG, thanks.
Expat, I will keep on trying to thwart them! They made me take a couch nap the other day so they could rise and extra hour (or so). Got so big it wouldn't even fit in the oven. AWK!! But I manhandled it back down and popped it in anyhow.
LOL - came out crooked looking but beautiful and when cut into had a huge bubble big enough to fit both fists in.. LOL Still tasty.
y'all are too funny on this site.
.........but seriously would love to know how to make ciabattta bread, RPCookin.......can you give the recipe.........I love to make bread and have met MS. Cia over here in Oman............love it...........would love to know how to make it.......when you get the time let me know........
I do want to know how to make ciabatta bread...........
This is the recipe that I use from Artisan Bread Baking.com: Ciabatta
If any of his techniques are unfamiliar to you, Barry also includes a "how to" section as well.
Ciabatta is quite a project, but can be fun. The first time I made it, I didn't notice that I needed to turn and fold it every half hour, then let it rest for a half hour, repeat, repeat, and I had errands to do. So, yes, I took it with me and did that in the car. It was a warm, sunny day - perfect for rising between folds
Pro tip: I make myself a checklist to keep track of which fold and which rise I had completed, so I would know when it was time to preheat the oven and when it was time to bake.
Light Summer Ciabatta Recipe | King Arthur Flour
I made this for the first time a couple of weeks ago, and it turned out pretty good. In the future I'll leave it in the fridge for a few days after the 18 hour rise to allow more flavor to develop, like I do with other no knead breads I make.
This is the only ciabatta that I have made, so I can't compare it to other recipes and methods.
https://www.youtube.com/watch?v=YX_6l2bmvQI
1/4 teaspoon yeast, which is standard no knead bread amount. No, I really don't need to plan. After the 18 hour rise, the dough can go in the fridge for up to 2 weeks. All that is required is to let it warm up a bit, fold once, and wait 2 hours before it goes in the oven. I commonly have dough in the fridge, ready for when I want bread.18 hour rise? Good grief. How much yeast do you use? Mine uses 1½ tsps and gets a great rise.
Total with the autolyse, 3 rests and a rise still only takes about 2½ hours. The 8 minutes of kneading is done in the KA mixer. All I have to remember ahead is the poolish (only takes about 5 minutes to mix up), and that can still be done just a couple of hours before mixing in the rest of the ingredients if I space out doing it the night before. I'm not organized enough to plan as far ahead as you would have to do for yours.
This is the recipe that I use from Artisan Bread Baking.com: Ciabatta
If any of his techniques are unfamiliar to you, Barry also includes a "how to" section as well.
Why would you want to. I live in the north of England and have an unheated kitchen (except when the oven is in use) and have no trouble getting my dough to rise. it just takes longer - but that improves the flavour! The cooler the atmosphere, the longer my dough takes to rise but I don't stand and watch it. In the winter I generally mix the dough in the evening and leave it in a covered bowl or Lock and Lock box overnight and knock it back and bake it in the morning. Most experienced bakers will tell you that a long slow rise gives a better bread than a quick one.Hey All,
I find it quite difficult to proof my bread in the UK because of its cold weather.
I was wondering if it would be possible to proof bread in a covered glass bowl and set it over a sous vide bain marie or even let it float in the warm water, therefore I can have more control over the temperature.
Has anyone tried this before?