CIABATTA made with Poolish
from
Peter Reinhart's book, "The Bread Baker's Apprentice" beg. page 135

This is my first attempt at making his Ciabatta recipe.

Here, I'm putting the Poolish to start

7

After 1st hour

After 3rd hour

15

Out of the refrigerator the next morning.

Preparing myself a couche out of 2/4's or 3/4's and some towels.
After my disaster with my KitchenAid [pic0tures], I wonder if I should wear this apron again.

first stretch and fold

after 1st stretch and fold had risen

Beginning Second Stretch and Fold

After second stretch and fold had risen

41

After cutting the dough into 2 pieces and folding and playing them in the couche.
Yikes! what a messy looking bread. It looks (is?) too dry!
The instructions were followed regarding measurement of poolish, flour & water.
I tried not to use too much flour to shape, because I could see that I didn't need that much.

Lifted onto peel to place in oven.
I should have as Reinhart suggested, dimpled down the height of the ciabattas.
I was really afraid I would have a failure if I did dimple it, thereby degassing it.
Perhaps I should have cut them into 3 pieces to begin with.

Right one looking like a wienie-dog - ha ha!
This is the best color I've had. I don't know whether to attribute it to another stone added to my oven;
now I have one over the bread, as well.

63

The little flour sqiggleys where the stretch and fold was made.
The bread is way too high.
I 'wanted' holes like Reinhart's picture p. 137.

I bought a 6" ruler, but I did not get it in these pictures yet. Next time.
I put the brad against a 1.5 wine bottle which will shows an approximation of height.

My other ciabatta
Back to Dee's bread page

Page created April 23, 2005
Page Accessed by me or Updated:
April 23, 2005