Ciabatta, S1E3-Technical Challenge
I LOVE bread. I'm fairly certain I could live on just bread...
Maybe some cheese too-but bread, I love you. Yay, Bread Week!
The main photo is my second batch of Ciabatta. The recipe itself is fairly simple, the most difficult part in my opinion is trying to maintain the shape of the dough when turning it out after it's initial prove.
That being said, my first attempt was a fail partly because the recipe on Paul Hollywood's website has a few errors. Hard to believe, I know. The biggest discrepancy other than including olive oil in the dough itself, was stating that the second prove should only be about 10 minutes. I thought that timing seemed too brief and after cutting into my first batch of loaves I knew it was incorrect. I could almost hear Paul's voice, see him pointing to the bottom half of the loaf-"see this dense structure, it's because its under-proved". Regardless, they tasted delicious-but have a look, something was definitely wrong. These were not ciabatta, at best they served as a ciabatta/baguette combo.
Dense structure. UNDER-PROVED
These are in progress pictures of my first batch. The dough rose beautifully during it's first rise. My loaves were far too large though, it's as if I couldn't get baguettes out of my mind. I should have cut each of these in half lengthwise. The tub I used was too rectangular and made longer loaves.
After this first batch, I decided to re-watch the Master Class episode where Paul goes over the proper technique of making ciabatta. Sure enough, olive oil was specifically mentioned as not being an actual ingredient within the dough, and the second prove was longer-about 30-45 minutes total.
I was able to find the proper recipe on the BBC website, here. This recipe exactly mimics Paul's instructions on the Master Class episode.
Ingredients
- 500g strong bread flour, plus extra for dusting
- 440 ml room temperature water
- 10g salt
- 10g yeast
- fine semolina, for dusting
Place the flour, salt and yeast (salt and yeast on separate sides of the bowl) into a freestanding mixer, along with 330ml of water and begin mixing with an attached dough hook at a slow speed.
As the dough starts to come together, slowly add the remaining 110 ml of your water. Take breaks in-between the little amounts of water and wait for the dough to stop "slapping" as much before adding a little more and then a little more
Lightly oil a square plastic container (3 liter) with some olive oil. Tip the very wet and sticky dough into this container and leave to prove for 1-2 hours. It should double or even triple in size.
Dust 2 large baking trays with flour and semolina. Dust your work surface with flour and semolina.
Carefully tip your dough onto your work surface being careful not to shake or flatten any air bubbles away. Patiently let it fall out of the container.
Coat the top of the dough with more flour and semolina. Then cut the dough lengthwise into 4 equal pieces. Lift each gingerly onto the baking trays, stretching them ever so slightly as you place them down.
Leave to rest, covered with a tea towel for an additional 30-45 minutes.
Bake at 425F for 25 minutes. (I flipped and rotated my trays halfway through to help ensure an even bake and I added an extra minute and a half for lost oven temp)
Cool on a wire rack.
I'm really pleased with this bread. The adjusted recipe and longer proving seemingly did the trick. The flavor is fantastic and just look how pretty. When I turned it out I heard Sue in my head saying "bubblicious girl". I am beyond thrilled to see a consistent texture full of those classic large air bubbles this time around.
I will be making this often! Make your own bread, do it.
