I love ciabatta, and I've always thought of it as one of the classics, so I was suprised to learn that it was only recently developed in 1982 by a baker in Veneto, Italy as the Italian answer to the French baguette. I had this old poolish in my fridge that I had actually intended for some baguettes, so I figured I'd put it to good use with some ciabatta. This one is based on the formula in Hamelman's Bread, with some modifications to extend the rising time and a slightly different poolish.
Materials & Methods
Poolish:
AP Flour Water Yeast | Mass 120g 113g 1/16 tsp | Percentage 100% 94% -- |
Dough:
B Flour AP Flour Water Salt Yeast Poolish | Mass 680g 100g 544g 18g 5g 233g | Percentage 87% 13% 94% 2% 0.6% 30% |
Timeline:
| -- 1:30p 7:00p 7:30 9:30p | Mix the poolish and leave to ferment at RT for about 5h, then leave in fridge overnight and forget about it until the following weekend Mix together the poolish and all of the remaining ingredients in a large food bin Fold every 30m for an hour Let rise at RT for 5-6h. Fold once more then rest 30m Roll out onto a floured surface & pat out into a large rectangle. Divide into 4 loaf sized portions (~ 4" wide each) Leave to proof at RT for 1-2h Bake at 425F for 25-30m with steam |
Results
I was super happy with the way this came out. The crust is thin but very crispy, while the crumb is soft, delicate and airy, with large irregular holes. The flavor was delicious too thanks to the extra long ferment on the poolish.
Conclusion
I think I need to make ciabatta more often. I will try with all bread flour next time. I just used part AP here absentmindedly & it seems like it might be a little too delicate & fluffy actually.
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