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

[bigmike&nan]

Well I couldn't wait until dinner. I've had almost a whole loaf of the bread with butter.
One observation tho: I did not get the typical airy structure common in ciabatta - I am sure due to the hectic stuff outside I didn't truly following the prescribed knead time. The bread tastes amazing, has a nice snap on the outside crust, but no airy structure.

My wife voted we have breaded and baked talapia filet subs - I make an asian slaw for it so it's mostly slaw - really very good.

 

[Wynette]

Oh my gosh....my mouth is seriously watering now!

 

[vfem]

bigmike&nan :

Well I couldn't wait until dinner. I've had almost a whole loaf of the bread with butter.
One observation tho: I did not get the typical airy structure common in ciabatta - I am sure due to the hectic stuff outside I didn't truly following the prescribed knead time. The bread tastes amazing, has a nice snap on the outside crust, but no airy structure.

My wife voted we have breaded and baked talapia filet subs - I make an asian slaw for it so it's mostly slaw - really very good.

Ok... that's it! Go post that asian slaw!!!!!!​

 

[vfem]

Hmmm... my first batch that I thought I messed up seemed very dense.

My second batch, when I realized I didn't mess up the first batch, was much more airy, but no big air pockets like I saw in some of yours. The inside was nice and chewy, and I really enjoyed the texture of the crust!

We will eat and share these for sure.

I will make another batch ASAP!!!!

 

[al6517]

Quote:
Yes your right They do dimple what would then be the bottom but if you prefer a higher loafy type look then forego the dimple's.
Once formed you use the heal of your hands to gently sqeeze the bottom together to get the waves or wrinkles in what would be the top.
I found the dough scraper in the very back of the misc drawer LOL. sheesh I knew I had one in there.

AL

 

[adoptedbyachicken]

Ya really, you can't just tell us about it and not post the whole thing!

Well for fun I did not turn 2 of the last buns in the last batch to see how they turned out. They overcooked on top and the crumb is not as good, but not as bad as I expected.

The 2 halves on the right are the one I did not flip.

 

[al6517]

Quote:
Those air holes are the hardest thing ever to get !!!!!

I very rarely have success but I get lucky every now and then. What the OP said is it's spring back was good, but Classic Ciabatta Recipes say it normaly sag's at the first 2 min in the over but then will round rise up in the center.
The key is always handling this dough so very ever so gently. IMO

AL

 

[al6517]

I see the cooling racks in the back ............... And jimminy christmas you are baking up a storm there today.

AL

 

[adoptedbyachicken]

Yes you need to handle this stuff with kid gloves for sure, which is interesting considering you start by almost wearing out your Kitchen Aid beating on it.

I made 2 batches so I have about 30 buns now. I have some clean up still to do then I need to get outside and do chores, the farm is awaiting.

 

[bigmike&nan]

Thanks for the PM Adopted:

As I told you this was a really sad messed up day - so with the interruption of catching a hawk killing one of my girls and doing the right the for her I wasn't 100% on my game today.

After reading your PM I realize the 2nd thing I did wrong (besides not knead the dough long enough) was I DID NOT FLIP the loaves like you mentioned in your PM. I tell ya aside from not having the airy structure though the bread is very, very good tasting.







Our Lilly Beth is now up in Heaven with her mom Mamie. RIP Honey