Ciabatta..one of the long awaited items that i've finally made. I purposely picked a ciabatta to bake for our bake along otherwise i dont know how long will i still take to really make this happen. Yeah, i got a whole long list of items that i want to bake..gosh, the list is getting longer and faster than i can eat! I had my first ciabatta bite many months ago , taken away from an outlet here and i was surprised that the ciabatta was as hard as rock, i think if i were to fling that at my dog, she will probably fainted...okay, okay maybe i exaggerated but really , that was real hard and when i got back to the outlet the next time, i told them that the ciabatta which i bought was really dry and hard but she told me that their ciabatta was meant to be that way and that we need to toast it before we eat. Really, does it meant to be that way? i dont know, i wonder why would someone wants to make a tough and dry ciabatta in the first place.
|my 1st attempt|
|my first attempt|
I already fell in love with the ciabatta that i saw in Sotong Cooks blog last year and she also included a video on that, that's a very helpful video to watch if you intend to use this recipe..you can have an idea of how the dough looks like. Her ciabatta is beautiful with great crumbs and big holes. I made these ciabattas 3 times using the same one recipe, i love the ones that i made the 3rd time the most. My first attempt was also quite a nice one, full of holes but not as big as in my third attempt. Look the pictures above, you can see the difference. These ciabattas were airy and the crust was great. My 2nd attempt was a failure, i added a little more water, just a few tbsps more compared to my first loaf, it was a flop, the dough was just way too wet, runny and the ciabatta was only half cooked. There were probably some other things that i didnt do it right. So my 3rd loaf, i sticked back to 450gm water. To talk a little about the recipe, the dough was quite wet and was asked to proof till triple its size. For both of my 1st and 3rd attempts, I didnt manage to triple its size even after 4 hours of proofing, it could be partly due to the not so hot day..yes, i'm blaming the weather..haha and to me, the challenging part of making this ciabatta is actually transferring the dough after its second proof to the baking tin.. I followed exactly as what was shown in the video that is scoop the dough up with the scrapper and flip it outside down on to your prepared baking tin. At this point, i would think i hv deflated the whole dough but once it got into the oven, you will see a little magic there, it will puff up nicely. You can choose to do the 2nd proofing straight in the baking tin , that way, you need not flip the dough over but according to the writer of the recipe, the purpose of flipping it over is to let the air bubbles distribute more evenly.
|my 3rd attempt|
Recipe ( adapted from Sotong Cooks, credit to Jenmenke video )
makes 2 loaves
500gm bread flour
2 tsps instant yeast
450-490gms water ( i used 450gm)
1. Mix all ingredients with a paddle till they are combined, let the dough rest in the mixing bowl for 10 minutes.
2. After 10 minutes, change to medium high speed on your mixer ( i used speed 6 on my KA mixer) and beat for about 10 minutes. ( you wont see the shape of the dough at this point, it's actually a batter ). Change to the dough hook and continue beating on medium high speed till the batter leaves the sides and the bottom of the bowl. This will take probably another 7-10 minutes. ( i'm still on speed 6 on KA mixer).
3.Remove and pour the dough into a container that well sprayed with oil . ( i floured my container ) and let it proof till triple its size. ( I only managed to double its size, pls proof to triple its size if can, sotong did it )
4. Scrape the dough our from the bowl onto a well floured surface and divide the dough into 2 pieces using your scrapper , shape the dough and use your fingers to lightly pinch all over the dough and let it proof and cover for another 45 minutes.
5.After 45 minutes, using 2 scrappers, pick up the dough and flip them over to your prepared baking pan, shape them nicely a little and bake in a preheated oven at 260C for 15-20 minutes
Joyce, Zoe and myself will be baking a Fresh Strawberry Cake with White Chocolate Chips taken from Cake Keeper Cakes page 21 for our next bake along on Mar 27, 2012. You can google for the recipe or any similar strawberry cake with white choc chips if you wish to join in. See ya!
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