Ciabatta by Peter Reinhart (on pulish)

[Pulish (dough):]

Ciabatta by Peter Reinhart (on pulish)

Category: Yeast bread

Ingredients
Pulish (dough):
bread flour	320gr
water	340g / ml
pressed yeast	5 g (or dry 1/4 teaspoon)
Dough:
pulish	645gr (all plus / minus how much it will turn out)
bread flour	390gr
salt	1 and 3/4 tsp. (large sea can be 2 tsp.)
pressed yeast	20g (or dry 1 and 1/2 tsp.)
water	from 90 ml (6 tablespoons) to 170 ml (depending on flour and dough texture)

Cooking method

• This chabatta on pulish (on dough) Pulish is fermented at least overnight in the refrigerator. This means that preparation can take a day and a half, but there are not many real actions. Such a chatbatta is worth it. I never really recognized the fast chatbutts. They don't have that fermented taste and roughness of country bread. Peter Reinhart is a very famous chef and baker in particular. The peculiarities of its baking on doughs and sourdoughs is keeping both in the cold. Long-term cold fermentation, in his opinion, gives the bread a unique taste. I agree with him.
• In principle, this technology is not particularly difficult. Pulish, pre-fermented for 3-4 hours, is placed in the refrigerator and can be stored in this way for up to 3 days. And even freeze for up to 3 months. That is, in the evening you can do the operation to make dough, and bake in any of the next three days: like the stars will fall.
• So, we are preparing a pulish:
• 1. Mix the ingredients for pulish (dough), take water at room temperature. No fanaticism is necessary, just so that the flour is moistened. Good to work quickly and by hand with a large whisk. We soak the pulish for 3-4 hours in a bowl covered with foil at room temperature and put it in the refrigerator at least overnight.
• 2. On the day of baking, we take out the pulish at least an hour before manipulating it. He needs to warm up and revive.
• They just got it:
• 
• It got warm:
• 
• 3. Knead the chabatta dough. First, shake out the entire pulish into the bowl, add 90 ml (6 tablespoons) of slightly warm water, yeast, stir, then flour, salt. Knead at medium speed for 5-7 minutes. At this time, you need to add water (therefore it is written that from 90 ml (if more water was not required) to 170. It took me only 150 ml, but you could pour in all 170). It depends on how much flour it takes. When actively kneading with a mixer, the dough should come off the walls of the bowl, but stick to the bottom under the hook. Remain sticky and weakly flowable (when you turn off the mixer and lift the hook, it "flows" quite briskly from it into the bowl). Gluten should develop well (when pulling the dough, it does not break, but is pulled by a film and threads).
• 
• 4. Put the dough on a floured table and fold 2-3 times in an envelope. In this case, do not tear, but gently pull and fold. Sprinkle with oil, sprinkle with flour, rest for 30 minutes.
• 
• 5. Fold again a couple of times with an envelope, sprinkle with oil, sprinkle and leave to ferment for 1.5-2 hours, covered with foil or an inverted bowl. The dough increases greatly at all stages, although Reinhart writes that this is not critical at this stage.
• 6. Divide the dough into two parts, fold each into an envelope, stretch into a loaf and place on a floured proofing parchment (turn down). The dough practically does not stick to your hands. Cover both loaves with a towel and leave to separate for 45-60 minutes. Will double.
• Turn on the oven to preheat. Preheat to at least 250 degrees.
• 7. Place the spaced bread in the oven, pour a cup of hot water into a tray / baking sheet and bake at 230 degrees for 10 minutes. If necessary, turn the baking sheet 180 degrees and bake for another 7-10 minutes until brown. Cool on a wire rack.
• That's it, your gorgeous chabatta is ready.
• 

The dish is designed for

2 loaves

Time for preparing:

a day and a half (with preparation)

Note

The dough for this chabatta, even when pouring in the maximum amount of water according to the recipe, is not as smearing and flowing as the one with which I usually worked (for example, according to the recipe of Luda mariana-aga). And this is even if we make an allowance for our flour, which is usually more moist and takes less water. Therefore, it is quite successful for those who do not cope very well with the classic flowing chabat dough.

Despite the fact that chabatta is yeast, it has a very rich taste due to the long cold fermentation of pulisha. And the crumb color is creamy for the same reason. Huge chabatt holes are not everywhere in bread, but this is due to the not so liquid dough. However, coarseness, splendor and great taste are guaranteed.

Similar recipes

Ciabatta Peter Reinhart (on the big) (oven) (Scarecrow)

Ciabatta (Ciril Hitz) (Twist)

Ciabatta with sourdough by Eric Kaiser (GruSha)

[Scarecrow]

Scarecrow! You have made a wonderful ciabatta and I have no doubt the same taste! I can not pass by, I love Peter Reinhart's recipes! They are all delicious and always successful! Thanks for this recipe! Please tell me, which book is it probably from "The Bread Baker's Apprentice"?

Yeah, from herself. I really like her. There is a lot of useful information.

[Scarecrow]

Scarecrow - thank you very much for the recipe !!!
I love this method of working with dough

[Scarecrow]

What a nice recipe! thank you very much Scarecrow!

[Scarecrow]

which is beautiful - feast for the eyes))

Scarecrow, did you bake on a baking sheet without a stone?

[Natasha]

Natasha, and what kind of flour did you use? Bread otpad.

Can you mix it in HP?

[Zest]

For some reason I thought that they would send me with this chabatta far and for a long time, because it was a bit confusing (well, it’s night, at least, wait).
So it's great that you liked it.

Zest

My stone is thick, I was tortured to heat it up (I tried it only once in my life), and I threw it away.

Now I bake all the time in a cast-iron pancake pan (it is large, 28 cm), which I heat up together with the oven, and such non-standard ones on a baking sheet that I put over the same pan (it nevertheless, with its thermal inertia, quickly and powerfully heats a thin baking sheet).

Cook

Flour is nordic. But it seems to me that on an ordinary Macfa or something like that, it will also work out, because a dense dough came out of the Nordic, not a standard chabatt dough. It means that there is some head start in liquid. For example, pour less than me. Or maybe it will take the same amount of water.

In HP, this is possible. Lyudmilino - impossible, too liquid, HP did not take, but this is quite.

[Zest]

Zest

My stone is thick, I was tortured to heat it up (I tried it only once in my life), and I threw it away.

[/ quote]

hee-hee, the same story, now I'm thinking about what to replace too

hee-hee, the same story, now I'm thinking what to replace too

Cast iron! Heat-intensive, large inertia. Here. Heats up much faster, metal after all.

[Natasha]

Natasha, thanks for the advice.

And I would not have had happiness but misfortune helped - the largest Bergofovsky saucepan with a ceramic coating has become sticky, you will already fry the potatoes on it.
I don't know how much worse it is than cast iron, but it replaced a stone for me, and about happiness - bread does not stick to it!

Only one thing is bad - you can't bake more than 1 piece at a time with it ...

[Scarecrow]

I came with a report on this wonderful recipe.
1. The bread maker was kneading the dough.
2. The main dough immediately turned out to be quite dense, one might say almost a bun, I used all the water according to the recipe (170 g) and added about 25 g, struggling with the desire to add more.
3. Put 1 tsp in the final dough. yeast SAF-moment (forgive me Peter Reinhart !, for reducing the amount of yeast in his recipes).
4. Salt - 2 tsp.
Here's what happened:




Scarecrow, thank you for translating and bringing this recipe to the forum!
I myself would definitely not get to him soon.I was delighted to try out another recipe from the highly respected Peter R. (by the way, you don't know how to pronounce his surname in Russian - Reinhart or Reinhart? Seemingly according to the rules of reading "Rhine ...", but it is more convenient to ask "Rhine ..."? I don't know who to ask)))
As for the taste of the ciabatta, it is wonderful, as, incidentally, for everything according to P.R.'s recipes (and thanks to him for his efforts).

The difference is immediately visible when there is a little more water. Great! I will also try to the maximum and maybe even pour a little more.

I always said Reinhart (the translators translate that), but in the English version it really sounds like Reinhart. So I don't know for sure either.

[Natasha]

Natasha, just now took the bread out of the oven. I sat there for a long time and could not "get tanned". I think the oven does not fury at high temperatures, does not hold out. Here's what happened:



I haven't cut it yet.

Thank you very much for the recipe!

Looks great! Yes, if it does not turn brown, the oven does not hold, although they had enough temperature to puff up well.
If you cut it open, show me, I want to see chabatt holes!

I will definitely show you. I think I did a little wrong. The dough was amazing. But I overdid it with folding. The shoes also needed to be made thicker and shorter. I will take into account the mistakes next time.

Here's my cutaway:




The daughter tried it, she really liked the bread.

[ciabatta]

Here is such wonderful ciabatta turned out thanks to Chuchelkathanks for the recipe

[Lora0209]

Yes, wuseh dough is denser than regular chabatt dough. Reinhart writes that if you confidently handle a thin dough, then you can add water, but some people have no friendship with such a dough, so such a recipe will be just successful.

Lora0209

Was baked in the form?

No, not in shape, on a baking sheet, but I apparently placed the loaves very close to each other, and I "smashed" them slightly ...

No, not in shape, on a baking sheet, but I apparently placed the loaves very close to each other, and I "smashed" them slightly ...

And then the barrel is such a loaf that it seems that it is in shape. So it happened from contact with each other.

yes, they (loaves) were baked together

Can a newbie clarify what it means to "spray with oil"?

This is from an oil spray. Well. such pulvers. Only not water is sprayed, but oil.

Well! take to the ranks of "chabbatins"


Knead in HP baked for 15 minutes 240 gr. and 15 minutes 180 gr. in a gas oven, but the crust was not brown, the last proofing was only 45 minutes (very sleepy) apparently not enough, the sides were pulled, but I liked the taste !!!

Natus, I'm going with a huge thank you. The dough is amazing, I got great pleasure to play with it. Only this is what, when I folded it 3-1 times, it turned out that I had to leave, well, I’m such a nag, I didn’t calculate the time, I divided the dough into 2 parts, molded it into a ball and sent them to the refrigerator for proofing. The first chabatt bread was baked at about 9 pm. Here he is




And the second baked in the morning



the second is more perforated, airy.

Hello everyone, for the first time I am writing on the HB forum.
Dano looked at this recipe, finally decided ...
It withstood in time, as Chuchelka wrote, only the dough itself had to be kneaded in HB, since the mixer refused to knead such a thickness
From this amount of dough, I got it, as many as 3 loaves of bread, 2 baked in the oven, and one in the airfryer, in the airfryer is already ready, but in the oven it has been standing for 15 minutes and does not even blush, but it is rather weak in temperature, but in the oven the loaves have risen strongly, but in the AE they only doubled, I will post the photo a little later, when I take out the bread and cut it
Dalny with AE, while photographing him, my rolls burned in the oven



In the context of the one with the AE

Girls, as a beginner, I have questions.

About oil from a spray bottle. I somehow specially bought a spray bottle in the goods for gardeners.Very small in volume, she poured oil into it, but the oil did not start to raspish. The oil is dense and heavy in consistency, no matter how much I tried, it never rose into the spray arm. I thought it was some kind of defective pshykalka. I bought a new one, but everything happened again. Then I got a bottle with a spray nozzle, from a cosmetic product. I washed it thoroughly, poured oil, and it didn't work either. What do you recommend which sprinkler to buy?

And I also read here about a stone in the oven. And how do you replace it with a cast iron frying pan. Where can you read more about this? Well, for what and how to use it correctly?

I have a special oil pulver. Monini. Sprays. Oddly enough, it worked in a regular spray too, but the oil quickly dries up in it and clogs the spray hole. Why this doesn't happen in the oil sprayer I have no idea.

About a stone and a cast-iron pan. There is nothing complicated, they are used as a heated under, that is, heat-consuming (highly heated) and inert (long-cooling) material. Both. The technology is the same: it is heated up together with the oven, then bread is laid out on it and baked.

I saw olive oil with a spray bottle in the Monini store. I will probably buy it and will use it.)))))))))

Scarecrow, and without Monini, not at all? And if you smear the dough with a slightly silicone brush? Only this point is confusing.
A 20 gr. not a lot of fresh yeast? It is right?

Scarecrow, and without Monini, not at all? And if you smear the dough with a slightly silicone brush? Only this point is confusing.
A 20 gr. not a lot of fresh yeast? It is right?

Of course, you can do without it. You can even not sprinkle the dough with anything at all. I forget periodically and no one has died yet. Then just mold by oil, it's much easier this way.

20 grams fresh is normal. It may well be reduced to 15g.

Natusya, thank you, calmed me down.

Tusenka, take the Ciabatta report:

Of course I wanted more holes, but it turned out, how it happened, BUT delicious. Thanks for the recipe!
P.S. From the impressions I remembered, when I took it out and put the crust to cool as it began to crackle, it was something, I have not had this. The crust turned out golden, although it baked at 250 grams and while you indicated, but I think that everything worked out anyway.

He rose up perfectly with you, suu in shape, I don't see the structure of the crumb.

Thanks a lot for this recipe and for "Pain de Campagne by Peter Reinhart (oven)"! We really love the "rustic" version of breads - darkish, slightly sour, with uneven crumb and crispy crust, but I just can't get a good sourdough - it's hot in the apartment and I'm rarely at home (there is a lot of work) - the sourdough is constantly acidifying. After your and Peter R.'s recipes with cold fermentation, I finally found my own version! It turns out very close to what we would like! Thanks a lot for the idea!

He rose up perfectly with you, suu in shape, I don't see the structure of the crumb.

Tusya, call me, I chose the best photo - well, I don't have a macro camera.

The dough increases greatly at all stages, although Reinhart writes that this is not critical at this stage.

I ran home, and in two hours the dough lifted an inverted (not plastic !!!!!) bowl above itself and also crawled out from under it.This is with the window open

Kneading half a portion (almost 800 grams of flour - clearly not our size), now two small ciabatkas fit. I'm only afraid that the dough is crumpled ...

[lina]

Tusya, call me, I chose the best photo - well, I don't have a macro camera.

Not there, just the sharpness failed.

lina

We wait...

Natus, the ciabatts were safe gobbled up eaten yesterday, I immediately sent a hot one to my parents, the second was for dinner. Fragrant, moderately perforated (apparently, the dough was crushed by a cup) and slightly rubbery. Thanks for the recipe !!!

[Scarecrow]

Scarecrow, with the help of our Suslechka, I got a combine harvester, because now I will deal with "leaky" bread. The dough turned out - wonderful. I poured 170 g of water into the tensto and probably another 20 grams of serhu (the steep bun was really good). Now it is worth it, it is parting. This is what I wanted to clarify - do you interfere with a hook or a spatula (the blade is so flat with two holes of different sizes)? I have met somewhere that it is necessary to interfere with such a flat. So far, I’m with a mixer, that with a ciabatta dough for "you", so call me - I will get you with questions

I only stir the dough with a hook. Reinhart also wrote about the hook, he always specifies that we are using hook.

And you put it on a baking sheet and together with it send it to a preheated oven or transfer it to an already hot baking sheet (though I can't imagine the process well)?

And you put it on a baking sheet and together with it send it to a preheated oven or transfer it to an already hot baking sheet (though I can't imagine the process well)?

I distribute on baking paper, which is laid on a large cutting board. I heat the baking sheet with the oven. Then I open the oven, pull out the baking sheet halfway, put the board close to the baking sheet and quickly drag it by the paper onto the baking sheet.

[Scarecrow]

Scarecrow, take the job




No matter how carefully I tried, but I still destroyed some of the holes during molding. It was sticky and fluid, I hadn’t gotten used to working with it carefully. The crust is thin and crispy (super!), The finished crumb is rubbery. Thanks for the recipe and detailed explanation!

For the first time, downright adorable holes. And a stunning creamy color.

But I think there was too much water in the dough, judging by the state of the crumb. A little more flour is needed. Basically, you need to train here. Then the required consistency of the dough will become clear. It is better to work with them by butter. Or flour and butter.

Most importantly, do not stop and do not be upset if you didn’t like something or you expected more. Chabatta is just a workout because you just need to "figure out" which dough is right.

I was afraid that the crumb would be tight and clogged, so I probably kneaded a little thinner than necessary. I'll bake some more, so I'll get used to it, I think. I liked the process itself (after yeast, sourdough and sponge with this dough, I have not played yet).

I also wanted to clarify along the way, as with a specialist - does ciabat dough like long or quick kneading at medium or high speeds? And then the information on different sites and recipes is very contradictory.

We read from Reinhart and he writes: at an average speed of 5-7 minutes. In principle, I do just that. The speed is average (you can even call it fast) until the formation of a gluten window, that is, when it is pulled into the film between the fingers. The dough should lag behind the sides of the bowl, but stick gently under the hook.

Well, roughly what I did. I read about the window, but I did not climb to pull it (I will try next time) Thanks again!