Ciabatta Peter Reinhart (on the big) in the oven

Category: Yeast bread
Ciabatta Peter Reinhart (on the big) in the oven

Ingredients

Biga (opara):
wheat flour 320gr
dry yeast 0.5 tsp
water (slightly warm) 200-230ml / g (I add 230)
dough:
biga (dough) 455gr
wheat flour 255gr
salt 1.5 tsp.
dry yeast 1.5h l.
water (slightly warm) 200-255ml / g (I added 210)
olive oil (optional!) 60gr

Cooking method

  • So I got to the bigi. This is the third opar presented by Reinhart in his book. It is extremely similar to pulish, it differs only in the ratio of flour and water. This is the Italian version of the dough.
  • Biga mixes well into HP. Since the consistency has a dough bun. although somewhat sticky. Put the ingredients for the bigi in HP and set the "Pelmeni" mode (for Panasonic) or any other mode in which HP mixes everything up. You don't have to wait for the whole cycle. It's just that the bun should become homogeneous enough and that's enough.
  • Ciabatta Peter Reinhart (on the big) in the oven
  • 1. Let the dough ferment for 2-4 hours or until it doubles in size. Now we knead and put in the refrigerator overnight. Minimum. Stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Ciabatta Peter Reinhart (on the big) in the oven Ciabatta Peter Reinhart (on the big) in the oven
  • Ciabatta Peter Reinhart (on the big) in the ovenCiabatta Peter Reinhart (on the big) in the oven
  • This is biga just from the fridge:
  • Ciabatta Peter Reinhart (on the big) in the oven
  • 2. On the day of baking, remove the dough from the refrigerator at least 1 hour in advance. To keep warm.
  • 3. Knead the chabatta dough while adjusting the water. The dough should be very pliable and sticky to your hands, but not flow. By the end of the additive it lags behind the walls of the container, but sticks at the bottom (at the bottom).
  • It is possible in HP (for Panasonic the "Pelmeni" mode). And then completely repeat the steps for the pulish chabatta.
  • Ciabatta Peter Reinhart (on the big) in the oven
  • Formed and Distance:
  • Ciabatta Peter Reinhart (on the big) in the oven Ciabatta Peter Reinhart (on the big) in the oven

Note

About olive oil. I didn't add it to this particular bread. Added to the previous one. There is a lot of oil. And this is liquid, firstly, and, secondly, if you use unrefined, there will be a smell and taste of olive oil. Consider this when adjusting the liquid in the dough, and those who do not like the smell and taste of olive oil.

Carry out manipulations during molding as carefully as possible, keeping bubbles in the dough.

Scarecrow
I baked French bread in KhP on a three-day biga. I had nowhere to put it, and the shelf life was expiring. It turned out well:

Ciabatta Peter Reinhart (on the big) in the oven

Bigi 320g (see above)
150g water
210g flour
0.5h l. dry yeast
1.5 milk powder
1.25h l. salt
1 st. l. olive oil

Program: "French".

This is just a recalculated recipe for French bread from the instructions for Panasonic 255. Taking into account that I am making bigu from 320g of flour and 230g of water.
kava
Scarecrow, your bread, as always, is beyond praise! Even being absolutely full - every time you experience a rolling feeling, or rather the desire to bury your nose in a loaf and bite off a piece of crispy, fragrant pink salmon

Now I have put your White table bread on a long dough for proofing, but I feel the chabatta will be next. In general, I want big, big holes. The dough, apparently, turns out to be watery, therefore, it is inappropriate to try to place it in the basket, that is, this option is exclusively for the hearth option, am I right?
Scarecrow
Quote: kava


In general, I want big, big holes. The dough, apparently, turns out to be watery, therefore, it is inappropriate to try to place it in the basket, that is, this option is exclusively for the hearth option, am I right?

This is you about the chabattu, did I understand correctly? What about the chabatta dough?
No, the dough is not watery. Somewhat sticky when folding, sticks to the substrate.But when dusty, it almost completely ceases to stick. And after folding / strengthening it generally behaves very well. It is rather just very soft and pliable. Holds its shape well enough. The basket will stand, in my opinion. I mean, if you sprinkle it with flour, semolina (semolina) or corn grits), it will not stick.

The holes are mainly from the careful molding work. It is necessary to fold so that they are preserved. Then there are such holes in the finished loaf. This does not even fold, but pull the edges to the center in literally three or four movements (mainly from the sides, so that the elongated shape is), "glue" and put on this seam for proofing. If it turns out roundish - hold the canopy. It will stretch out and put on the proofer.
Scarecrow
Quote: himichka

Loser tip for holes

The dough must be allowed to stand in a dish oiled, then it will freely fall out of it and then the dough piece will keep gas bubbles - future holes.

The chabatta dough is allowed to ferment freely (no bowl at all). Therefore, there is no problem with its extraction. The kneaded dough is laid out on the table, folded and left first for 30 minutes to rest, then folded again and 1.5-2 hours of proofing there on the table (covered so that it does not dry out). Divide into loaves, mold and wait 45 minutes before baking. All.

But for Pine de Campage, a perfectly fair observation. It is fermented in a bowl.
Anise
Scarecrow, I am to you with a report on ciabatta.
I did everything according to the recipe, water to the maximum, plus olive oil - 30 g (I decided not to add the fully declared amount). Of course, I have modest holes in my bread, I can't compare with your ciabatta, well, don't judge strictly. The taste is good, although it differs somewhat from the ciabatta on poolish, for some reason personally the "poolish" one seemed to me even a little tastier. And you? The flour is the same in both recipes, the only difference is the presence of oil. Although this option remained fresh longer (the presence of oil affects, apparently?).

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

Thank you, Scarecrow, who shared the recipe, with great pleasure tried to bake this bread from P.R.!

Scarecrow
Holes, in my opinion, are beautiful and in vain you slander yourself. It is clearly more moist in the structure of the crumb, so the holes are slightly different.

I agree about pulisch chabatta. For some reason, Pulish was also more to my heart. Although biga is fermented in the refrigerator perfectly, it rises, but it seems to me that the pulish is somehow more "appetizing". Maybe the similarity with the leaven affects?
koziv
Natasha-Chuchelka, I came with great gratitude !!!!! And with her first ciabatta! I was afraid of such a dough, although I really love such bread, but with such a master class nothing is scary !!!!! Well, I'm still far from the huge holes, but the taste of the bread is amazing !!!!!!!! Thank you very much!!!!!!
Ciabatta Peter Reinhart (on the big) in the oven
chuzhestranka
Hello!. I apologize for dilitanism. I am an inexperienced infant in baking. How to measure, for example, for a recipe in a bread machine, 320 g of bigi if there is no scale. Can I use a measuring cup? Then what divisions to focus on, for flour or water? Thank you in advance.
Scarecrow
Quote: chuzhestranka

Hello!. I apologize for dilitanism. I am an inexperienced infant in baking. How to measure, for example, for a recipe in a bread machine, 320 g of bigi if there is no scale. Can I use a measuring cup? Then what divisions to focus on, for flour or water? Thank you in advance.

In a standard European measuring cup (240 ml), there is usually 150g of flour. Based on this fact, measure out 320g of flour and water. Plus, be guided by the consistency in the photo.
moby
I made a ciabatta and am very pleased with the result: it is perfectly fried (for my oven it is generally nonsense) and bubbly. True, this time I did 2 times less, but in vain. We'll eat the bread soon. It turned out to be very bubbly. I'll post the photo a little later. Thank you
Scarecrow
That bubbly is good, it should be so, I am very happy about your success. I will wait for the photo.
moby
Here is one small cutaway. By the way, they have already dared her ...)) The big one is still intact.But I think it should be the same. Very light and so beautiful))) mmm. I myself do not believe what happened.
Ciabatta Peter Reinhart (on the big) in the oven
Scarecrow
Gorgeous! The holes are incomparable, it turned out great, you managed to keep the bubbles inside and shape them neatly. This is an achievement, by the way. Ciabatta is a rather capricious young lady.

Whether it worked or not, you can usually immediately determine by the weight of the ciabatta. If the weight does not visually correlate with the size (it seems too light for its size), then everything worked out.
moby
Yes, thank you, Chuchelka, for such sensible recipes! I took it in my hands, and my ciabattochka is just like cotton wool, so airy and weightless and full of holes)) In a couple of days I will put the dough again, I will train. It takes a long time to prepare, but the result is worth it. Incidentally, I was worried about the rise - she did not rise very much in my proofing. But, it just grew in the oven. Thanks again.
Scarecrow
I come to you with ciabatts from all angles:

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven
IRR
Quote: Scarecrow

I come to you with ciabatts from all angles:

[

I think

our Chucha finally got to the oven

Peter would have been pleased with what a beauty.
Scarecrow
Irka, my husband burst into tears straight out: "I want Ciabatta, mi-mi-mi .." I made a bigo. For five days she stood in my refrigerator, I could not get myself together. Finally I did it. And you're right! This is, in my opinion, the first baked bread since Plushi was born. Eh, the pens were bored. What was the dough - silk!
Oh no, the second one. I was still baking a canteen on a long dough.
IRR
Natulya, and when you bake ciabatta, you too all panties in flour? Patamu that I have yes

all these stacks are kneadless, batter

somehow everything is very neat in your pictures
kolenko
Yeah .... You can't drink talent. And the hands remember ...
IRR
Quote: kolenko

Yeah .... You can't drink talent. And the hands remember ...

well, yes, you remember here when he falls asleep and mi-mi-mi ciabatki hachu and wakes up too mi-mi-mi

in short, he goes with this name, he gets up with this name
Scarecrow
Quote: IRR

Natulya, and when you bake ciabatta, you too all panties in flour? Patamu that I have yes

all these stacks are kneadless, batter

somehow everything is very neat in your pictures

Nifiga, my coward is not in flour. Because .... ta-dame !! revealing a terrible secret for the hundredth time. I work like clockwork with such a test. Olive. You spray the surface, hands, scraper. And that's all. Indescribable beauty. I read Reinhart's.
kolenko

Exceptionally experience, skills and tons of once ruined flour.
IRR
Quote: Scarecrow

Nifiga, my coward is not in flour.

ta-dame! show

listen, well, I somehow got used to the fact that they are all so tormented, white when baking, authentic ... so you grill in oil? Lan ... we will transfer oil ...
Scarecrow
Quote: IRR

ta-dame! show

listen, well, I somehow got used to the fact that they are all so tormented, white when baking, authentic ... so you grill in oil? Lan ... we will transfer oil ...

Reinhart sprinkles them with oil and sprinkles with flour during work. I also sprinkle flour with flour, but at the very end, when I put it on the proofing before baking: I sprayed it with oil and powdered it so that the towel would not stick. And quite often I have them after this operation, too, all so authentic, although I did the manipulations only by butter. Here. Try it. I'm sure you will like it clean panties such a reception.
Scarecrow
And here is yesterday's repeat. My husband was eating the previous ones in one day. I had to repeat, I asked very much. By the way, Irihen, glamorously dusted with flour as you ordered. The underwear remained clean, I give a tooth.

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven

Ciabatta Peter Reinhart (on the big) in the oven
I can give some more additional explanations based on experience:

1. Bigu need not be heated. The main thing is to fill it with warm water. Not hot! Warm.

2. You can add half a teaspoon of sugar to the dough. This is minuscule, it does not appear in any way on the taste, but it is an excellent tool for nourishing and activating yeast.

3. And the last thing. I still prefer live compressed yeast for ciabatta.
IRR
Quote: Scarecrow

And here is yesterday's repeat.


bread lace

Chuchulka! listen, and your husband on you chi married ciabbbatches? we need to raise this issue
nut
Very beautiful ciabatki Chuchelka, give, please, the amount of raw yeast in the bigu and in the dough itself
sweetka
AAAAAAAAaaa, where are the husbands of the Chuchins written down ?!
Scarecrow
Quote: IRR


bread lace

Chuchulka! listen, and your husband on you chi married ciabbbatches? we need to raise this issue

I somehow did not ask this question. But in vain, probably ...

sweetka

Unfortunately, Yura eliminates competitors right there ...

Nut

gram 10 in bigu and gram 15 in dough. Yeast is not felt. But if you want to reduce it, you can. The main thing is to be guided by the state of the test, and not clearly by time. The interval of the first fermentation of the dough (30 minutes) - I keep it clearly, but the second - how it goes. Usually 1 hour 20 minutes is enough, and then a proofing of 20 minutes is enough. I turn on the oven already in the middle of the second fermentation. To warm up for the whole.

We still need to take a picture of the dough. I get in the way of Panasonic because it is quite dense for a ciabatta. Almost going into a bun, but slightly smeared under the shoulder blade. After stopping, the gingerbread man gently floats.
sweetka
Quote: Scarecrow

sweetka

Unfortunately, Yura eliminates competitors right there ...
How greedy there are people for the good of others!
Scarecrow
Quote: sweetka

How greedy there are people for the good of others!

And, worst of all, they are not ashamed, yeah ...
IRR
Quote: sweetka

AAAAAAAAaaa, where are the husbands of the Chuchins written down ?!

Svetka!

: secret: I hasten to upset you, but chuca natural
izvarina.d
Scarecrow, your ciabatts are knocking down, faster than tsunams, there are any! I have already set the bigu. I will bake delicious breads. Thank you!
Scarecrow
Quote: izvarina.d

Scarecrow, your ciabatta knocks down, faster than tsunams, there are all sorts! I have already set the bigu. I will bake delicious breads. Thank you!

We work only with oil! AND! When you divide it into two, you will have them right ... right under your hands you will feel these rolling bubbles. Don't fold each loaf in four. Just tuck and "clip" the long edges with a seam in the middle, like a pinch of a pie, very carefully (these seams are down later). Slightly shape the loaf (for stretching, just lift and overhang the edge that needs to be lengthened, it will stretch under its own weight). Transfer gently to proofing paper. Here.
izvarina.d
Quote: Scarecrow

We work only with oil! AND! When you divide it into two, you will have them right ... right under your hands you will feel these rolling bubbles. Don't fold each loaf in four. Just tuck and "clip" the long edges with a seam in the middle, like a pinch of a pie, very carefully (these seams are down later). Slightly shape the loaf (for stretching, just lift and overhang the edge that needs to be lengthened, it will stretch under its own weight). Transfer gently to proofing paper. Here.

Got it! Will be done! Thank you!
izvarina.d
Scarecrow , Natashik! Thank you! For the first time in my life I baked "adult" bread. And this is ka-a-a-yf! The fact that ciabatta is delicious is a fact. But, the process itself! This is magic!

Here is the report. I messed up a little, pulled out the bread too much. It could have been made more compact - it would have been higher.

Ciabatta Peter Reinhart (on the big) in the oven

Scarecrow
Well, human being! Well done! And the holes worked out, and the gluten is well developed! Swam to the sides - it was either folded not very hard (the dough did not harden, and it kept its shape worse), or the dough was a little liquid, or it was molded like this. But this is not a jamb at all. This happens to anyone. And experienced as well. This is not mathematics. I'm proud of you!!
izvarina.d
Quote: Scarecrow

Well, human being! Well done! And the holes worked out, and the gluten is well developed! Swam to the sides - it was either folded not very hard (the dough did not harden, and it kept its shape worse), or the dough was a little liquid, or it was molded like this. But this is not a jamb at all. This happens to anyone. And experienced as well. This is not mathematics. I'm proud of you!!


Natus, thanks! Yes Yes! I folded it with shaking hands, I was afraid the bubbles would burst. You wrote - to pinch, and I folded it and that's it.
But, on the other hand, I'm familiar with the dough, I'll be bolder further. Thanks again dear!
IRR
Dianka, I barely made it to the evening, see how it is

UUUUUU AAAAA

this is a milestone for such bread to be able to bake
izvarina.d
Quote: IRR

Dianka, I barely made it to the evening, see how it is

UUUUUU AAAAA

this is a milestone for such bread
Irish, thanks for the compliment! Very nice!
Scarecrow
I became predictable! I'm baking ciabatta again!
Wiki
Since you are the author of both recipes, I would like to ask, what is the difference between ciabatta on a big and ciabatta on pulish? I mean taste and rise / perforation. Which one do you like best?
izvarina.d
Quote: Scarecrow

I became predictable! I'm baking ciabatta again!

I see! I seem to have hit too.
Scarecrow
Quote: WIKI

Since you are the author of both recipes, I would like to ask, what is the difference between ciabatta on a big and ciabatta on pulish? I mean taste and rise / perforation. Which one do you like best?

I didn't notice a catastrophic difference. Pulish is easier to knead (you can simply knead with a whisk) of both the dough itself and the dough (it is thin, and the biga is thicker, so it is a little more difficult to mix the liquid into the thick dough. And nothing more. Both doughs are cold and long aging.
Wiki
Thank you. Now I'll think a little more and I'll make some of the ciabatta, or rather, I'll put the dough
Scarecrow
Half of one drink is gone. Husband kissed nepo-detski ...
Scarecrow
Hello again!!

Ciabatta Peter Reinhart (on the big) in the oven

All ciabatta with added CZ flour. Quite decent, therefore the crumb color and "variegation" are appropriate.
IRR
Quote: Scarecrow

Hello again!!

Scarecrow
Quote: IRR


What are you laugh happy ?! Yesterday at half past eleven in the night 2 loaves were ready. It's half past nine this morning it's half one. Are they really crazy? I say to my husband so timidly in the morning: bake again in the evening or what ?! Fortunately, I knead a triple dough. He said: "And what is there to do? Who is it easy for now?" Oh, some ... Ciabatt ...
IRR
would be faster chtola Ulka would grow up, she would have memesyukal there - all the trucks are in oil

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