Comments on: Ciabatta using Double Flour Addition/Double Hydration

By: Augusto

Augusto — Sat, 18 May 2013 16:34:08 +0000

EstevB Hi, I’m from Brazil I loved your ciabatta could do once it was perfect I would like to see a video manuciano its mass is only to see if this mass equal thanks.
august

By: Ciabatta | Charles Bread

Ciabatta | Charles Bread — Mon, 08 Apr 2013 09:39:44 +0000

[...] are many recipes for ciabatta in cookbooks and on the web. (Here’s two at Wild Yeast and Breadcetera). Far more important than the recipe is knowing how much to mix, how long to let the dough ferment [...]

By: Sasi

Sasi — Tue, 05 Mar 2013 17:41:25 +0000

Just wanted to pop in and say thanx for the info

will try out when have the chance

By: Lucy Lam

Lucy Lam — Wed, 16 Jan 2013 10:36:39 +0000

Thanks for sharing yr recipe & techiques on making ciabatta. I tried it yesterday but I use 70% AP flour & 30% Strong white flour (bread flour). Turned out to be the best ciabatta I’ve ever made.

By: Krzys

Krzys — Sat, 08 Sep 2012 06:42:50 +0000

Dear Steve,
I have only recently discovered your amazing website. It is really impressive what you have done for yourself, and that you have so much knowledge and skill as to tinker with the recipes, increasing their performance. Anyways, I wanted to tell you that I used your recipe (giving the due credit, link to my modest blog entry here, feel free to see it for yourself: http://www.kriswkuchni.pl/2012/09/ciabatta-o-podwojnej-hydracji.html ) and made the above ciabatta. I used only hands and baked without the stone. I simply have none of the above. The result was nearly as good as yours, I think having proper couches would have helped in shaping the bread properly. One thing I changed, though, was having my oven steamed throughout the entire 35 minutes of baking – the crust was CRUNCHY. Thanks again, will be trying some other of your recipes.
Greetings from Budapest,Krzys

By: The Ciabatta Saga Continues « brooklyn2portland

The Ciabatta Saga Continues « brooklyn2portland — Tue, 28 Aug 2012 16:46:26 +0000

[...] version comes from Bread Cetera, and this guy is as nerdy as I am about bread. This is very much a good thing. Bread folk tend to [...]

By: Moonshine

Moonshine — Sat, 07 Jul 2012 13:07:27 +0000

Hi Steve, can “considerably” be quantified ? Like … for each 1 degree increase in temperature ferment and proof 10min less… Or something like that.
Other option for me is to turn on air-conditioning while baking… Will give it a try and see what happens…

By: SteveB

SteveB — Tue, 03 Jul 2012 00:20:14 +0000

Hi Moonshine,

Time and temperature control are extremely important for the production of great bread. If there is no way you can maintain the dough temperature at around 76°F, (perhaps an insulated chest with a cold pack might do the trick?), you would need to shorten the bulk fermentation and proofing times considerably. A careful handling of the dough with minimal degassing also contributes to the open crumb structure.

By: Moonshine

Moonshine — Fri, 29 Jun 2012 01:52:46 +0000

Hi Steve, I’ve done your ciabatta a few times and I can never get the large holes that it’s supposed to have. The taste is good, no complain there. I’m using KA AP flour and a Kenwood Chef mixer. The only – and I believe extremely important – difference is the ambient temperature. I live in Singapore, where average – day & night – temperature is somewhere around 30C (The “cold” days are at 25C).

What do I need to change – if there is anything – to get the great results this recipe promises ?

Thanks.

By: It’s gonna be Alright, Rose!, Coin Flipping Quote and Long-legs Vietnamese Quick Orange Chicken | Faraway from Home

Mon, 07 May 2012 23:40:07 +0000

[...] courage to bake my very first Cibatta. I tried SteveB Double Hydration/ Double Flour Cibatta recipe here. His breads are gorgeous; his blog is one of my best bread “porn” blogs ever. Here is my loaf [...]