Comments on: “How do you make that bread with the big holes?” Secrets of ciabatta revealed. http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/ Hot Stuff from King Arthur's Hearth Wed, 07 Jan 2009 01:23:14 +0000 http://wordpress.org/?v=2.3.1 By: JohnF http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-7270 JohnF Sun, 14 Dec 2008 21:53:14 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-7270 I have a stand mixer, but am not sure what beater to use. Your receipe says use the flat beater at medium speed for 7 minutes. Is this "kneading" ? <strong>John, usually you'd switch to the dough hook, but for this very slack dough, yes, you stay with the flat beater for 7 minutes - that does the trick. PJH</strong> I have a stand mixer, but am not sure what beater to use. Your receipe says use the flat beater at medium speed for 7 minutes. Is this “kneading” ?

John, usually you’d switch to the dough hook, but for this very slack dough, yes, you stay with the flat beater for 7 minutes - that does the trick. PJH

]]> By: Melanie http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-6832 Melanie Wed, 03 Dec 2008 00:55:25 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-6832 So my dough seems to be rising and everything tastes good, but it does not rise near as high as in the pictures. It tastes great and has nice holes, but not thick enough to cut into a sandwich. It seems to grow outward on the pan instead of upward. I just realized I was using active dry...could that be my problem? Also my dough seems shiny but not AS shiny as the pics. What improves that? <strong>Yes, Melani, active dry just plain isn't as active or fast as instant. As for shiny - knead longer, I'd say. Hope you're not kneading by hand. In a stand mixer, it would be about 7 minutes, I think? Bread machine should make it shiny. Then again, mine might simply LOOK shinier in the picture because of the lighting or something... As for rising up, not out, it sounds like your dough is a tiny bit too much on the wet side. Make it a tad less wet; knead it more to develop the gluten more; and give it another try, OK? good luck - PJH</strong> So my dough seems to be rising and everything tastes good, but it does not rise near as high as in the pictures. It tastes great and has nice holes, but not thick enough to cut into a sandwich. It seems to grow outward on the pan instead of upward. I just realized I was using active dry…could that be my problem? Also my dough seems shiny but not AS shiny as the pics. What improves that?

Yes, Melani, active dry just plain isn’t as active or fast as instant. As for shiny - knead longer, I’d say. Hope you’re not kneading by hand. In a stand mixer, it would be about 7 minutes, I think? Bread machine should make it shiny. Then again, mine might simply LOOK shinier in the picture because of the lighting or something… As for rising up, not out, it sounds like your dough is a tiny bit too much on the wet side. Make it a tad less wet; knead it more to develop the gluten more; and give it another try, OK? good luck - PJH

]]> By: Jenny http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5610 Jenny Sun, 02 Nov 2008 05:50:04 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5610 This looks great. I'm off to make my starter right after this. I've tried a ciabatta recipe before and after mixing the mixture didn't quite develop into that beautiful elastic dough like in the picture. It stayed very watery and individual gluten strands got stuck in the paddles of my mixer while the rest of the batter had the texture of water. Any ideas? Back to the drawing board. <strong>Hi Jenny - sounds like you crossed the tipping point into too much water. Also, add the water to the overnight starter first, mixing to combine; then add the flour. They go together more easily that way. Try, try again - remember, the journey is just as important as the destination. You always learn something along the way. PJH</strong> This looks great. I’m off to make my starter right after this.

I’ve tried a ciabatta recipe before and after mixing the mixture didn’t quite develop into that beautiful elastic dough like in the picture. It stayed very watery and individual gluten strands got stuck in the paddles of my mixer while the rest of the batter had the texture of water. Any ideas?

Back to the drawing board.

Hi Jenny - sounds like you crossed the tipping point into too much water. Also, add the water to the overnight starter first, mixing to combine; then add the flour. They go together more easily that way. Try, try again - remember, the journey is just as important as the destination. You always learn something along the way. PJH

]]> By: Trang http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5536 Trang Thu, 30 Oct 2008 00:57:13 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5536 I'd like to try this sometimes but couldn't seem to find your recipe. Is it listed on this page or somewhere else? Thanks. Trang, the link to the recipe is at the end of the photos, but go here: <a href="http://www.kingarthurflour.com/shop/RecipeDisplay?RID=128" rel="nofollow">Ciabatta.</a> enjoy - PJH I’d like to try this sometimes but couldn’t seem to find your recipe. Is it listed on this page or somewhere else? Thanks.

Trang, the link to the recipe is at the end of the photos, but go here: Ciabatta. enjoy - PJH

]]> By: Anna http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5282 Anna Wed, 22 Oct 2008 14:06:05 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5282 I have a quick question - my dough did rise and everything looked as on your pictures, but when I put my bread in the oven it deflated. At first loafs rose and I was so happy to see them all puffed and big and then they deflated. What did I do wrong? <strong>Anna, they rose a bit too much before you put them in the oven. Then, in the oven, they rose to their ultimate, and sank before they could set from the oven's heat. Ciabatta can be tricky, no doubt about it. Persevere - you'll get a feel for how much they should rise before banking through practice. PJH</strong> I have a quick question - my dough did rise and everything looked as on your pictures, but when I put my bread in the oven it deflated. At first loafs rose and I was so happy to see them all puffed and big and then they deflated. What did I do wrong?

Anna, they rose a bit too much before you put them in the oven. Then, in the oven, they rose to their ultimate, and sank before they could set from the oven’s heat. Ciabatta can be tricky, no doubt about it. Persevere - you’ll get a feel for how much they should rise before banking through practice. PJH

]]> By: David L. Greer http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5104 David L. Greer Sat, 18 Oct 2008 20:50:22 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-5104 Allow me to submit several cooking/baking tips which you might wish to share site wide, etc..I'm surprised at the number of cooks who are amazed at these simple tips...1) Instead of wacking eggs on hard narrow edges of bowls, etc., only to have them shatter with the yellow and white mixed when you wanted to seperate them plus having to fish the shell bits from the bowl mixture...Try wacking the egg on the cutting board or a 2 fold kitchen towel on the counter...the shells break more evenly plus place egg seperately in a custard cup, etc., to assure it is good before adding to recipe mixture....2) Liquids used in recipes are often mixtures of several ingedients, i.e., water/juce/pulp..water/milk-solids, water/broth, which seperate while stored with the lighter ingedient (water/oil) on top and out first leaving heavier ingredients in the bottom.. Shake or stir before using for an even mix.. Allow me to submit several cooking/baking tips which you might wish to share site wide, etc..I’m surprised at the number of cooks who are amazed at these simple tips…1) Instead of wacking eggs on hard narrow edges of bowls, etc., only to have them shatter with the yellow and white mixed when you wanted to seperate them plus having to fish the shell bits from the bowl mixture…Try wacking the egg on the cutting board or a 2 fold kitchen towel on the counter…the shells break more evenly plus place egg seperately in a custard cup, etc., to assure it is good before adding to recipe mixture….2) Liquids used in recipes are often mixtures of several ingedients, i.e., water/juce/pulp..water/milk-solids, water/broth, which seperate while stored with the lighter ingedient (water/oil) on top and out first leaving heavier ingredients in the bottom.. Shake or stir before using for an even mix..

]]> By: Tom http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4830 Tom Tue, 14 Oct 2008 05:31:57 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4830 I've never been happy with my ciabatta. My wife was out of town this past weekend so I decided to experiment to keep myself occupied. I also decided to follow directions precisely! (not my usual way of doing things!) I turned out two perfect loaves - so I did it again just to be sure it wasn't a fluke. Thinking back, I don't think I was mixing the dough nearly long enough in previous attempts. The step-by-step pictures are a huge help in getting things right. Tom I’ve never been happy with my ciabatta. My wife was out of town this past weekend so I decided to experiment to keep myself occupied. I also decided to follow directions precisely! (not my usual way of doing things!) I turned out two perfect loaves - so I did it again just to be sure it wasn’t a fluke. Thinking back, I don’t think I was mixing the dough nearly long enough in previous attempts. The step-by-step pictures are a huge help in getting things right.

Tom

]]> By: Rachelle "Mommy? I'm Hungry!" http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4670 Rachelle "Mommy? I'm Hungry!" Sun, 12 Oct 2008 02:07:03 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4670 This is one bread I'd love to learn to make. Seems easy enough thanks to your tutorial. Looks delish! Bookmarking this! <strong>Would love to hear how this turns out for you. Be sure to let us know! Happy Baking MaryJane @ The Baker's Hotline</strong> This is one bread I’d love to learn to make. Seems easy enough thanks to your tutorial. Looks delish! Bookmarking this!

Would love to hear how this turns out for you. Be sure to let us know!
Happy Baking
MaryJane @ The Baker’s Hotline

]]> By: Mary Lu http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4652 Mary Lu Sat, 11 Oct 2008 13:57:04 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4652 I made the ciabatta using the sour dough starter and it came out great-tasting. The volume was different. It produced two loaves around 7 ounces each. This is actually perfect for me. Anyway, I used 6-1/2 ounces of starter as suggested by another baker on this blog and then followed the rest of the recipe as is. Thanks for all the help.<b> Thanks for letting us know. Mary @ King Arthur Flour</b> I made the ciabatta using the sour dough starter and it came out great-tasting. The volume was different. It produced two loaves around 7 ounces each. This is actually perfect for me. Anyway, I used 6-1/2 ounces of starter as suggested by another baker on this blog and then followed the rest of the recipe as is. Thanks for all the help. Thanks for letting us know. Mary @ King Arthur Flour

]]> By: Mary Lu http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4620 Mary Lu Fri, 10 Oct 2008 12:57:10 +0000 http://blog.kingarthurflour.com/2008/09/22/%e2%80%9chow-do-you-make-that-bread-with-the-big-holes%e2%80%9d-secrets-of-ciabatta-revealed/#comment-4620 This ciabatta recipe only calls for 2 ounces of water and only 61/4 ounces of flour? I'm going to give this a go today, but I'm surprised by how little water and flour is required for two loaves. The only other ciabatta recipe I have (from the KAF Baking School I attended in August) calls for 8 ounces of water and 13 ounces of flour to yield two loaves. Just curious. Is it the nonfat milk or olive oil that produces a slack dough? I'm excited to try this. I'm going to use my sourdough starter. <strong> If you add the flour from the starter and the amount for the dough you will have 12 ounces of flour and again add the amount of water in the starter to the amount of water in the dough and you will have 10 ounces of water. It is the ratio of flour to water that creates a slack dough. Joan @ the baker's hotline </strong> This ciabatta recipe only calls for 2 ounces of water and only 61/4 ounces of flour? I’m going to give this a go today, but I’m surprised by how little water and flour is required for two loaves. The only other ciabatta recipe I have (from the KAF Baking School I attended in August) calls for 8 ounces of water and 13 ounces of flour to yield two loaves. Just curious. Is it the nonfat milk or olive oil that produces a slack dough? I’m excited to try this. I’m going to use my sourdough starter.

If you add the flour from the starter and the amount for the dough you will have 12 ounces of flour and again add the amount of water in the starter to the amount of water in the dough and you will have 10 ounces of water. It is the ratio of flour to water that creates a slack dough. Joan @ the baker’s hotline

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