{"id":162,"date":"2009-02-01T20:34:18","date_gmt":"2009-02-02T01:34:18","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=162"},"modified":"2015-06-01T06:13:54","modified_gmt":"2015-06-01T10:13:54","slug":"ciabatta-using-double-flour-additiondouble-hydration","status":"publish","type":"post","link":"https:\/\/www.breadcetera.com\/?p=162","title":{"rendered":"Ciabatta using Double Flour Addition\/Double Hydration"},"content":{"rendered":"

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In the previous post (More Musings on Mixing… <\/a>), I described a newly devised ‘double flour addition’ dough mixing technique which?will allow a home baker, using a conventional tabletop stand mixer, to produce a well developed, nicely aerated dough nearly identical to those produced by professional bakers using commercial mixing equipment.? While it was demonstrated that one could use the double flour addition technique to produce?a pain au levain with the desired open crumb,?there was still a question?about the?versatility of the?technique.? Could double flour addition be used to produce?the type of?high hydration dough used to create the wide open crumb structure characteristic of a ciabatta?<\/p>\n

To answer this question, I decided to go back to my original ciabatta recipe (Ciabatta using Double Hydration<\/a>) and modify it slightly by?introducing a double flour addition step near the beginning.? In essence, the ciabatta dough was prepared through a tandem ‘double flour addition\/double hydration’ sequence.? The result was a loaf?with the wide open, slightly translucent crumb structure characteristic of a classic artisanal ciabatta.<\/p>\n

Poolish<\/strong><\/span><\/p>\n