Ciabatta bread - this one worked out really well, fast and easy

[bigmike&nan]

Quote:
You kidding me ?? I know I got kitchen experience but this is so stinking easy. Follow her instructions and you're good to go. Really !!
I just packed mine up after letting them cool a couple hours, they smell and feel fantastic. Wish the wife wasn't on Weight Watchers I'd make swedish meatballs and have swedish meatball subs. WHOA...

 

[vfem]

Going in the oven now.

 

[adoptedbyachicken]

Wait no longer Wynette! The buns on the right are just as they came out of the oven, the left have had the excess flour brushed off.

Yes Al this has been fantastic, and it really helps to have to clarify the post so others can replicated the results, and I know exactly what I did to make this work! I can't wait to see all your results. I don't see an issue with bigger bread, increase your baking time to suit, or check that they get to 205 degrees internal. These buns only took 13 minutes so they were faster than the skinny loaves.

 

[bigmike&nan]

Looking good VFEM

For any of you that haven't got them on the sheet pans, this is what I told Al in a PM:

Listen just flour up your board real good when you turn the dough out, and flour the tops real good, slice your portions and then have the sheet pan RIGHT THERE and gently place them on. I purposely stretched my a little when lifting them, was easy as pie.

 

[al6517]

Quote:
Ohhh I forgot your at work, Mike is right though, get home and try this. It may be a tad bit daunting but only a tad but I know you can handle it, don't let our technic thing back & forth skeeer ya LOL.

AL

 

[chuckzoo]

The Ciabatta looks just wonderful!

Do you think one could substitute whole wheat flour in place of the white flour? I'm trying to avoid white flour.

Jenny

 

[al6517]

Mike : When I get ready to turn mine out I will also try to mimick the underside wrinkles that are the signature look of classic Ciabatta, Hence the name Lady Slipper in Italian.

AL

 

[vfem]

bigmike&nan :

Looking good VFEM

For any of you that haven't got them on the sheet pans, this is what I told Al in a PM:

Listen just flour up your board real good when you turn the dough out, and flour the tops real good, slice your portions and then have the sheet pan RIGHT THERE and gently place them on. I purposely stretched my a little when lifting them, was easy as pie.

I cut them on floured wax paper and then rolled them over onto the pan. It only seemed easy because hubby head the paper at the angle I needed to flip them! LOL

They are no out and cooling. I will dust the flour and cut when they've cool enough. We're having subs for dinner!!!

 

[adoptedbyachicken]

Al some instructions for Ciabatta I have seen say to very gently dimple them with your fingertips just before you turn them, and just after on what will now be the top. Maybe that's what this is for? This is a bit touchy a dough for that I would have thought, till you see how much oven spring it gets. I'm sure it would pop back.

Mike did you turn yours over just before they went in the oven? If not was the open crumb throughout or not?

I just cut this one open lengthwise, added cheddar and tomato slices, could not wait any longer. Anyway, it shows the crumb, but super delicious even with such simple filling, and texture was fantastic still warm.

So the white ones are now in the oven. I almost had a disaster there, don't start two batches too close together and expect one to wait in the bowl too long! LOL, it was over the top, but held up for the time it took me to transfer to the counter.

 

[adoptedbyachicken]

Quote:
That's a really good idea, if I do loaves again I'll try that.