Today I baked two loaves of Ciabatta bread, but I did not get the
characteristic large holes that I have gotten in the past. I didn't
change anything this time; everything remained constant. Could it be
that where was something wrong with my stretch and fold technique? Did
I not stretch enough? If anyone can offer any advice on how to ensure
large holes, that would be great.

"Peter"
> Today I baked two loaves of Ciabatta bread, but I did not get the
> characteristic large holes that I have gotten in the past. I
didn't
> change anything this time; everything remained constant. Could it
be
> that where was something wrong with my stretch and fold
technique?

Can you tell me how you stretched your ciabatta? how long was it?
That's the mine, direct metod:
http://www.gennarino.org/forum/viewtopic.php?t=1105

Hello,

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"gennarino" > wrote in message >.. .
> "Peter"
> > Today I baked two loaves of Ciabatta bread, but I did not get the
> > characteristic large holes that I have gotten in the past. I
> didn't
> > change anything this time; everything remained constant. Could it
> be
> > that where was something wrong with my stretch and fold
> technique?
>
> Can you tell me how you stretched your ciabatta? how long was it?
> That's the mine, direct metod:
> http://www.gennarino.org/forum/viewtopic.php?t=1105
>
> Hello,

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"
> 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.

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. :-)
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>Date: 6/8/2004 9:27 PM Central Standard Time
>Message-id: >
>
>"gennarino" > wrote in message
>. ..
>> "Peter"
>> > 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.
>>
>> 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

http://www.artisanbakers.com/crumb.html

bakers percentages

http://www.artisanbakers.com/percentage.html

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

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

> http://www.artisanbakers.com/crumb.html
>
> bakers percentages
>
> http://www.artisanbakers.com/percentage.html

Very interesting links, thanks! :-)
ps. My friend jason, made a very beautiful ciabatta with poolish with a
recipe of www.theartisan.net. The foto is he
http://www.gennarino.org/forum/viewtopic.php?t=734
Hello. :-)

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