Yes those look very nice
Bread Porn
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The remains of a Japanese Hokkaido milk bread that I made the other day. As you can see, I forgot the egg wash and I can't slice bread properly, but I'm still pleased with it.
Paul Hollywood Ciabatta (from his "Bread" book).
Well, it's ciabatta shaped and it's a pleasant enough soft white bread with fairly big 'oles in it - but it's not much like (e.g.) the Waitrose stuff. No idea which is the more 'authentic' indeed I seem to recall reading that ciabatta was only developed in the 1980's so it's hardly a "traditional" Italian bread.
Anyone got a preferred recipe for it?
Well, it's ciabatta shaped and it's a pleasant enough soft white bread with fairly big 'oles in it - but it's not much like (e.g.) the Waitrose stuff. No idea which is the more 'authentic' indeed I seem to recall reading that ciabatta was only developed in the 1980's so it's hardly a "traditional" Italian bread.
Anyone got a preferred recipe for it?
i was a baker for 30 years and met Paul several times and his dad before he was a tv star. the only thing i can see is it needs to be a little flatter, the crumb is good nice and open as it should be. did you use 00 flour
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I am using a smashing flour mix at the moment. 78% Canadian springs white 18% Wholemeal 2% gram 3% milled spent grain (maris otter pale)
Makes a lovely loaf. I do 8 a week. New oven this week. Grrr
Makes a lovely loaf. I do 8 a week. New oven this week. Grrr
Never knew you were a 'proper' baker Rod - hats off to you for that. Blimey... 30 yrs is quite a stretch
Decent loaf and at least it's got some flavour (uses a 6hr sponge) but I agree it should be a little flatter. Funnily enough it was when it went in but it got quite an oven spring. I used the Dutchy 'strong white organic' flour - only ever used the 00 for pasta; is it a little weaker?
What I'd really like is for the crumb to have got a darker colour and a bit more of a gloss, like I do with the SD loaves. Might try putting a bit of SD in with the mix next time.
That's a good mix: I really like the idea of putting a bit of spent grain in there.
Eight loaves a week is going some!
Yes, I like the idea of using spent grains too. They currently end up in the chickens or a friend's cattle.
Apologies if it has been mentioned in previous posts but my bread making has been transformed by watching bake with Jack on YT. He can be a bit annoying but the content is good. I even made some peels using 9mm ply.
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When I first saw this thread, this is what appeared in my head.
Brewnaldo
Landlord.
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You using an overnight Biga for it? I have Richard Bertinets book and I'm sure that's what he recommends for Ciabatta
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Do share. I haven't mastered cuabatta.
I haven't either. I've made a pseudo one by having a very wet dough and leaving it to rise until its in danger of collapsing. Had reasonable but not big bubbles. I think a pre-ferment is a requirement.
Hi mate
I did an earlier one without the Biga, but the loaf in the pic was with a 6hr Biga - and had a heck of a lot more flavour.
So yes, I'd certainly agree it's a good idea
Maybe worth a look: Sourdough Biga for Italian Bread Recipe - Food.com
My 'everyday' bread is a 1.5kg white SD tin but haven't tried using starter in the Ciabatta yet.
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I will be honest and go on record and say I thing SD is overrated. I make our everyday loafs which has loads of flavour. Starts about 6:30 and is done by 10.00 with no unnecessary fudgery.
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Each to their own, and my wife’s no big fan either.
I’ll be equally honest too though and say I’ve never tasted anything else that comes close - not because it’s sour (mine isn’t) but because of the depth of flavour.
Vive la difference :-)
I'm not a great fan of sour dough, too much faff and I don't like the texture though.
What I do like though is a loaf made with 50% overnight biga
These may help, basic baking ratios
| Baked Good | Baking Ratio |
| Pie Dough | 3 parts flour: 2 parts fat: 1 part water |
| Muffins | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Quick Breads | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Biscuits | 3 parts flour: 2 parts liquid: 1 part fat |
| Pound Cake | 1 part flour: 1 part butter: 1 part sugar: 1 part egg |
| Pancakes | 2 parts flour: 2 parts liquid: 1 part egg: ½ part fat bear in mind if you add other ingredients the ratio will alter |
Interesting to hear from those who don’t like SD.
I’m a fan. I like the way the dough makes itself with minimal input from me, I find yeasted breads more hassle personally, and I’m not great at baking them.
Fortunately, my friends and family all love SD. so I get to bake a lot of it.
I’m a fan. I like the way the dough makes itself with minimal input from me, I find yeasted breads more hassle personally, and I’m not great at baking them.
Fortunately, my friends and family all love SD. so I get to bake a lot of it.
