"Ravenlynne" ha scritto nel messaggio
> I am participating in a blog challenge where we bake each bread from>
> Peter Reinhart's book "The Bread Baker's Apprentice".....Today was
> Ciabatta. It was fun to try but I doubt I"ll do it again. NOt terribly>
> difficult, but IMO not worth it.

It sounds like you too prefer the results with wetter doughs. I'm sold.
Have you read the description of the way the ciabatta entered the oven in
Rome in "The Man Who Ate Everything"? It's a sloppy dough, too.

Giusi wrote:

>
> "Ravenlynne" ha scritto nel messaggio
> >I am participating in a blog challenge where we bake each bread
> from> Peter Reinhart's book "The Bread Baker's Apprentice".....Today
> was >Ciabatta. It was fun to try but I doubt I"ll do it again. NOt
> terribly> difficult, but IMO not worth it.
>
> It sounds like you too prefer the results with wetter doughs. I'm
> sold. Have you read the description of the way the ciabatta entered
> the oven in Rome in "The Man Who Ate Everything"? It's a sloppy
> dough, too.

Thinking back, the dough I made yesterday wasn't all that wet...that
may be part of the problem.

No I haven't read it..sound like a good read.

--

"Ravenlynne"
> Giusi wrote:

"The Man Who Ate Everything"?

> No I haven't read it..sound like a good read.

A great book for food lovers.

Ravenlynne wrote:

>> It sounds like you too prefer the results with wetter doughs. I'm
>> sold. Have you read the description of the way the ciabatta entered
>> the oven in Rome in "The Man Who Ate Everything"? It's a sloppy
>> dough, too.

> Thinking back, the dough I made yesterday wasn't all that wet...that
> may be part of the problem.

The amount of liquids in a ciabatta dough should be over 60% of the weigth
of the solids, like 0.6 Kg of water (circa 0.6 liters at 4°C) for 1 Kg of
flour.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Giusi > wrote:

> Have you read the description of the way the ciabatta entered the oven in
> Rome in "The Man Who Ate Everything"? It's a sloppy dough, too.

Maybe it was "It Must Have Been Something I Ate"? I don't think
ciabatta is mentioned in "The Man Who Ate Everything".

Victor

On 11 Nov 2009 09:46:35 GMT, "Ravenlynne" >
wrote:

>Giusi wrote:
>
>>
>> "Ravenlynne" ha scritto nel messaggio
>> >I am participating in a blog challenge where we bake each bread
>> from> Peter Reinhart's book "The Bread Baker's Apprentice".....Today
>> was >Ciabatta. It was fun to try but I doubt I"ll do it again. NOt
>> terribly> difficult, but IMO not worth it.
>>
>> It sounds like you too prefer the results with wetter doughs. I'm
>> sold. Have you read the description of the way the ciabatta entered
>> the oven in Rome in "The Man Who Ate Everything"? It's a sloppy
>> dough, too.
>
>Thinking back, the dough I made yesterday wasn't all that wet...that
>may be part of the problem.
>
>No I haven't read it..sound like a good read.


I just made this ciabatta recipe from Reinhart's new book. The dough
was a very high hydration (I used Hecker's Unbleached AP flour, my
usual bread flour) and even adding extra flour with lots of stretch
and fold did not tame it.

I also had a 24 hr retard of the dough in the fridge, rather than
overnight, which should have made it even more manageable a dough. It
didn't.

I did not work the dough on a bed of flour as the recipe said, and I
think this may be where you got a bit too much flour incorporated into
the dough Just a guess.. I am a sourdough baker and also used to
really gloppy doughs and this one just wasn't going to work well
played with on a mat.

After that cold ferment, the dough still poured out of the bowl,
rather than came out in a cohesive mass. That too, is not difficult to
handle under normal circumstances, and I love to play with that kind
of mess, although I was not expecting it with this dough.

Even on a bed of flour on parchment, I could not to the last inversion
of the dough the recipe called for. That just wasn't going to happen
without full deflation. That made one of the two loaves come out with
a flying crust, but the second loaf was perfectly shape and came out
with a wide open, creamy-ivory and opalescent interior. It looked
great.

Unfortunately, there was no great depth of flavor to the loaf (again,
I confess to preferring sourdough to commercial yeast, not just for
its capabilities of creating a "sour" loaf if one wants, but because I
think it adds to the complexity of flavor of the loaf). It didn't
taste bad, it just didn't inspire me to bother with it again.

Looks 10
Taste 7

I am not too much of a devoted follower of bread recipes, except the
first time I decide to try something. Almost all of my bread making is
just me winging it as I go along, but I had just gotten the book and
thought I'd have some fun. I had hoped this book would yield better
results than I have had from his other books. The previous ones were
too fussy for me and he seemed to offer up 6 steps to accomplish what
I thought 2 would handle. This time a lot of that stuff is streamlined
and simplified, and he has incorporated many of the techniques I and
other breaddies online have been using for a long time, so I will not
condemn this new book out of hand, but so far, I am not impressed.

I prefer Hamelmann and Field.

Boron