Comments on: BBA Challenge – Ciabatta Bread http://www.mamaliga.com/bread/ciabatta-bread Romanian Living in Chicago Thu, 17 May 2012 16:23:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: JBL http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-876 JBL Wed, 16 Mar 2011 17:45:40 +0000 http://www.mamaliga.com/?p=359#comment-876 Nice job! In my (limited) experience the single largest factor for hole structure is an 'autolyse' phase; followed closely by hydration (ciabatta should be more like batter than dough), kneading (nothing like overworking a dough to degas it) and oven temp. There is a great resource for pizza dough which principles translate directly to ciabatta. Pay special attention to the 'autolyse' phase. Once I learned (and followed that advice (unfortunately AFTER my first attempt at ciabatta which I blogged about) my ciabatta (and pizzas) are professional quality even in my crappy, low-temp home oven. Good luck! Nice job! In my (limited) experience the single largest factor for hole structure is an ‘autolyse’ phase; followed closely by hydration (ciabatta should be more like batter than dough), kneading (nothing like overworking a dough to degas it) and oven temp.
There is a great resource for pizza dough which principles translate directly to ciabatta. Pay special attention to the ‘autolyse’ phase. Once I learned (and followed that advice (unfortunately AFTER my first attempt at ciabatta which I blogged about) my ciabatta (and pizzas) are professional quality even in my crappy, low-temp home oven.

Good luck!

]]> By: rob http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-851 rob Sun, 09 Jan 2011 20:35:24 +0000 http://www.mamaliga.com/?p=359#comment-851 I've had luck getting larger crumb by using more water. From what I've researched BBA has a very low water content. I used the max in the recipe and I got a few really nice holes but next time I'm going to use even more water. I’ve had luck getting larger crumb by using more water. From what I’ve researched BBA has a very low water content. I used the max in the recipe and I got a few really nice holes but next time I’m going to use even more water.

]]> By: ileana http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-381 ileana Wed, 09 Sep 2009 20:27:10 +0000 http://www.mamaliga.com/?p=359#comment-381 Very nice step by step photo! I love this bread and it is very tasty and it take me (like yours) almost a day to rise, to shape, to bake. I enjoy this ciabatta bread, and yours is a pleasure to follow and I admire your pictures! ileana Very nice step by step photo! I love this bread and it is very tasty and it take me (like yours) almost a day to rise, to shape, to bake. I enjoy this ciabatta bread, and yours is a pleasure to follow and I admire your pictures!
ileana

]]> By: John http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-364 John Tue, 01 Sep 2009 14:28:33 +0000 http://www.mamaliga.com/?p=359#comment-364 Ciabatta is definitely one of the best breads! Ciabatta is definitely one of the best breads!

]]> By: Gabi http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-354 Gabi Fri, 21 Aug 2009 14:20:38 +0000 http://www.mamaliga.com/?p=359#comment-354 Tiffany: Because you were always on my head - hahahaha. No, I made this Ciabatta before you arrived - I just didn't have the time to write the post about it. Daniel: Thanks for your comments! I will have to try my next Ciabatta with biga. Will post results in the BBA group. Tiffany: Because you were always on my head – hahahaha. No, I made this Ciabatta before you arrived – I just didn’t have the time to write the post about it.

Daniel: Thanks for your comments! I will have to try my next Ciabatta with biga. Will post results in the BBA group.

]]> By: daniel http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-353 daniel Fri, 21 Aug 2009 09:22:50 +0000 http://www.mamaliga.com/?p=359#comment-353 Same experience here as Frieda. The Biga version with maximum water gave me big holes, and, curiously, a less salty dough. Otherwise, your pictures look fantastic, love the step-by-steps inside the photos. Same experience here as Frieda. The Biga version with maximum water gave me big holes, and, curiously, a less salty dough. Otherwise, your pictures look fantastic, love the step-by-steps inside the photos.

]]> By: Tiffany http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-352 Tiffany Thu, 20 Aug 2009 18:23:54 +0000 http://www.mamaliga.com/?p=359#comment-352 Wow--it looks really good! Why couldn't you have made this when we were still in town? I love ciabatta bread!! Wow–it looks really good! Why couldn’t you have made this when we were still in town? I love ciabatta bread!!

]]> By: Gabi http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-351 Gabi Wed, 19 Aug 2009 17:41:09 +0000 http://www.mamaliga.com/?p=359#comment-351 Thanks, for the tip, Frieda! Looks like many BBA members had more holey luck with biga than with poolish. Sam! Thanks a lot for your comment! Wish distance wouldn't be such an issue. Would love to get some for ya! Bread is made to be shared with others! cheers! GAbi. Thanks, for the tip, Frieda! Looks like many BBA members had more holey luck with biga than with poolish.

Sam!
Thanks a lot for your comment! Wish distance wouldn’t be such an issue. Would love to get some for ya! Bread is made to be shared with others!

cheers!
GAbi.

]]> By: Sam Sotiropoulos http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-350 Sam Sotiropoulos Wed, 19 Aug 2009 15:28:39 +0000 http://www.mamaliga.com/?p=359#comment-350 Gabi, this is an excellent tutorial. I love the detail and the clear progression through all the steps. Your ciabatta looks tremendous! Thanks for sharing this recipe, my friend. :-) Gabi, this is an excellent tutorial. I love the detail and the clear progression through all the steps. Your ciabatta looks tremendous! Thanks for sharing this recipe, my friend. :-)

]]> By: Frieda http://www.mamaliga.com/bread/ciabatta-bread/comment-page-1#comment-349 Frieda Wed, 19 Aug 2009 14:54:56 +0000 http://www.mamaliga.com/?p=359#comment-349 Excellent step~by~step post! I made ciabatta twice, once with the poolish and the next with the biga. I found more success in gaining a 'holey' bread with the biga and putting in the maximum water. It is a very, very, sticky dough, but well worth the effort! Excellent step~by~step post! I made ciabatta twice, once with the poolish and the next with the biga. I found more success in gaining a ‘holey’ bread with the biga and putting in the maximum water. It is a very, very, sticky dough, but well worth the effort!

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