Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 20-05-2006, 07:19 PM posted to rec.food.baking
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Default Ciabatta bread in a home oven possible by hand?

I make a great pizza dough on my fibrament stone
(http://www.bakingstone.com/) but now I'm wanting to make ciabatta on
it. My oven goes to 550 but it's an electric oven. I also don't have
a mixer. Can I do it by hand and do it in an electric oven. I'm happy
to use either the direct or indirect method.

Thanks !!!


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Old 20-05-2006, 07:34 PM posted to rec.food.baking
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Default Ciabatta bread in a home oven possible by hand?

Well, here's how I do it:
http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm

The recipe is a bit dated, as I no longer use a mixer (just
6-stretch&folds). I just haven't updated it recently to accommodate
that--but it's not all that important anyway.

Enjoy!


Dusty
San Jose
--

wrote in message
oups.com...
I make a great pizza dough on my fibrament stone
(http://www.bakingstone.com/) but now I'm wanting to make
ciabatta on
it. My oven goes to 550 but it's an electric oven. I also don't
have
a mixer. Can I do it by hand and do it in an electric oven. I'm
happy
to use either the direct or indirect method.

Thanks !!!



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Old 29-05-2006, 02:48 PM posted to rec.food.baking
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Default Ciabatta bread in a home oven possible by hand?

On Sat, 20 May 2006 11:19:54 -0700, bringmewater wrote:

I'm wanting to make ciabatta..


Here's how I do it.

Bread flour (actually high gluten)
100% hydration w/20-24% low grade Olive Oil
2% salt
1% Instant dry yeast

Dough is slack enough you can treat it as a batter bread (mix/develop it
in a mixing bowel), I use a mixer because I make a lot of this at a time.

In frig for 24-48 hours. Usually rises in size 2-4x. I don't do any
degassing/punch-down.

Bring to room temp. Bench, let rise, touch as little as possible. Scale -
I do 1lb units. Try never to cut more than once.

Let rise at least 2 1/2 in size.

Bake in a preheated 450 for 20 min.






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