Week 3 Technical: Ciabatta

Although I can’t stand the way Paul Hollywood pronounces “ciabatta” the man knows how to bake bread. For bread week the challenge was to make 4 loaves of ciabatta. Based on Paul’s instructions, this is going to be a very wet dough. I’m going to try very hard not to handle it too much so keeping it from sticking to everything is going to be a challenge.

Also I cannot stand the way that Paul Hollywood pronounces ciabatta.

The Bake

1) The Dough

This dough doesn’t necessarily need to be kneaded, but mixed enough so the water is fully mixed in.

2) Rise

This dough was sticky. The descriptions weren’t kidding. I didn’t have a square tub so I used one of my glass cooking pans. I think I used one that was too big.

3) Shape & Rise Again

Separating the dough was harder than I thought. I cut it but it wouldn’t separate. I ended up handling the dough more than I intended.

The next rise didn’t change the dough much.

4) Bake

I used the whole oven (instead of my half oven). I think this got the bake just right.

The Final Result

The crumb is not bad. It’s light and airy, baked through properly. There’s a nice crust on the outside with a light golden-brown color. The issue is in the shape.

I suspect two issues for the lack of rise to the proper dough shape. Firstly, I used regular yeast instead of instant. I did activate the yeast, but perhaps I should have used warm water and let it cool. The second issue was the container for the first prove. I think if I had used a smaller but taller container, the shape would have been better.

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