Ciabatta, ciabatta biga in the oven

Category: Yeast bread
Ciabatta, ciabatta biga in the oven

Ingredients

Leaven
Wheat flour 175g.
Water 110g.
Yeast, pressed 2d.

Dough
Wheat flour 225g.
Water 175g.
Olive oil 25g.
Yeast, pressed 5d.
Salt 7d.

Cooking method

  • I like traditional bread. Primarily for its simplicity and proven reliability of the recipe. And it's not surprising! Such recipes are sometimes several hundred years old. The famous sneaker (ciabatta) is simple and at the same time delicious! Makes it so Biga, so in Italy they call sourdough. It is biga that gives the bread its unusual structure and wonderful taste.
  • True, today, thanks to the numerous fast food establishments, this type of bread is no longer made in the same way - they do it quickly, they interfere only with a mixer and use a lot of water and various enzymes. Try to make real Ciabattu biga, it needs to be kneaded with hands and water in it is about 75%. Working with her dough is no more difficult than with ordinary bread, but the result is beyond praise! Besides, it contains nothing but flour, water and yeast.
  • 1. Mix the ingredients for the starter culture. You should get a lumpy dough. Transfer the dough to a bowl, cover it loosely with plastic wrap and then with a towel. We put the bowl of dough in a warm place for 17-24 hours.
  • 2. We grind the yeast with flour to make the dough, add the leaven, water, oil and salt to it. Knead the dough until it begins to move away from the work surface and hands. We grease the table with butter, put the dough on it and form a ball. Lubricate the bowl with oil and transfer the ball to it. Cover with a towel and remove for 1.5 hours. The dough should become porous and airy.
  • 4. Preheat the oven to 250 degrees.
  • 5. Put the dough on the table, generously powdered with flour. Spread the dough in one piece! Sprinkle the dough with flour on top and spread it with your palm. You should get an uneven rectangle. Divide the dough into two parts (strips). We fold each part three times: fold one third to the middle, then the opposite third, then fold it in half lengthwise. Seal the edges. You should get a blank in the form of a rectangular bar.
  • 6. Transfer the bars to a floured towel. Cover them with another towel on top and leave it there for 30 - 45 minutes.
  • 5. Sprinkle flour on the shovel. We take the ciabatta blanks, turn it upside down, put it on a shovel and slightly stretch it with our hands to shape the sneaker. Spray the oven with water and quickly plant the bread on the stone. Reduce the temperature to 220C and bake the ciabatta for 18 - 20 minutes until golden brown. Ready bread, when tapped on the bottom, emits a dull "empty" sound.
  • 6. Cool the finished bread on the wire rack.
  • Ciabatta, ciabatta biga in the oven
  • Ciabatta, ciabatta biga in the oven
  • Ciabatta, ciabatta biga in the oven
  • 7. Bon appetit!

The dish is designed for

2 loaves

Time for preparing:

27-28 hours

Note

1. Ciabatta (ital. ciabatta) - Italian white bread made from wheat flour and yeast. Translated from Italian literally means "carpet slippers". The peculiarity of this bread is crispy crust and pulp with a large, unevenly distributed porosity. Since the late 1990s, this type of bread has become very popular in Europe and the United States, began to be widely used for making sandwiches.

Ciabatta was originally baked only in Liguria, but now this type of bread is common throughout Italy and even outside of it, for example. in Spanish Catalonia, where it is popular under the name chapat (cat. xapata). The ciabatta, baked in the Lake Como area, has a crispy crust, soft, porous texture, and a light bread.Ciabatta, baked in the regions of Tuscany, Umbria and Marche, can be completely different - from bread with a hard crust and firm pulp, to bread that is softer and lighter. In the United States of America, ciabatta is usually baked with a wetter dough, which requires machine mixing and the addition of special enzymes and sourdoughs.

(From Wikipedia - the free encyclopedia)

2. If you use whole grain instead of ordinary wheat flour, it will Ciabatta integrale.

SVN
It looks very appetizing. Thanks for the recipe, I'll try to cook it, otherwise I always bought it only in Auchan.
Idol32
To your health!
Lantana
I baked it, a sincere bread turned out to be both fragrant and tasty, but from this portion (I did not divide) I made one ciabatta, I am happy with the result. Bookmark for replays
Idol32
Yes, the bread is excellent! I usually take twice as much, for four small loaves, and everything is eaten in 3 days!
Lantana
I will also repeat the recipe now, and I will also double, I will attach the pictures, this one was almost eaten, did not live to see the photo report, and the smell of natural country bread is wonderful, I put dough on Stavropol flour, I sit thinking to take Nordic? or they are not looking for good, I will repeat with the Stavropol
Idol32
I use Italian durum flour.
Ciabatta, ciabatta biga in the oven

I think that Nordic is no better than Stavropol, but in any case it's a matter of taste. I tried to do it on "Altai Health". Of course, the bread turns out differently (Ciabatta integrale), but still very, very tasty!
Lantana
It is understood, "Altai Health" is being sold here, but there is no Italian flour, and I am satisfied with Stavropol flour
Lantana
Promised report
1. bigi kneading (220 ml water + 4 g pressed yeast + 350 g flour = 570 g), and I got 544, where did 30 grams disappear? decided that they remained on the sides of the cup.
Ciabatta, ciabatta biga in the oven
It's big h / z 12 o'clock
Ciabatta, ciabatta biga in the oven
Ciabatta, ciabatta biga in the oven
Ciabatta, ciabatta biga in the oven
THESE are 2 blanks, I deflated them immediately on a pan, I have no stone
Ciabatta, ciabatta biga in the oven
This is the end result
Ciabatta, ciabatta biga in the oven
Idol32
Good bread turned out!

I would like to advise you to try to mold the ciabatta as it is customary in Italy. To achieve maximum authenticity, not only in taste but also in appearance.

It doesn't matter that there is no baking stone! Instead, you can use the usual upside-down protrusion. Put such a pan in the oven, preheat it to the desired temperature and then place the bread on it like on a stone. If you don't have a shovel, you can use a sheet of metal, a sheet of not very thick plywood, or a not thick cutting board instead. Sprinkle flour on the improvised shovel, place the bread pieces on it and "discard" them on the pan.

The result will be great!
Lantana
the third time I do, I try to achieve similarity with your photograph.
I did not understand what the difference is: why do you need to shift from a shovel? if proofing on a pan can be done immediately; and what will change if you push it upside down, turn it over? somewhere on the forums (I'll find it) there was information about replacing stone with construction tiles
what does a shovel look like? while walking around the stone in circles, 10,000 rubles, in my opinion, is overstated, but outside of the Russian Federation has not yet looked.
what is the weight of the finished product? from a double portion you have 4 pieces, and I have 2, the size of our bread loaves
tried to stretch the dough, should you pinch the dough envelope only along the long side? If it is not difficult for you to photograph all the stages, they will help me to repeat the process, I really want to bring this bread as close to the original as possible.
Thanks for the information, I will try to bake it as you said, otherwise the difference will not be understood.
And I see, I see you are laying on an already warmed up, hot surface - I understand, I'll try
Idol32
I loaded up two loaves of whole wheat flour last night. So later I will post pictures of how to mold this bread. For now, here's what my shovel looks like:

Ciabatta, ciabatta biga in the oven
Ciabatta, ciabatta biga in the oven

The shovel is about 5 mm thick. the bottom edge (opposite to the handle) is ground down in order to make it easier to drop ("plant") bread on a stone. The width of the shovel is 29 cm, the length is 35 cm.The shovel came with a stone. I chose a stone for a long time and finally settled on a stone in 🔗... Pricey but worth it.

It is necessary to seal it from all sides, but my seam is not visible only on the long side (I probably don't pinch the edges too much - I'm afraid for the shape of the loaf, that's why it comes out).

Four loaves comes out due to the fact that I simply divide into four strips (or two if the volume of the dough is the same as I have given here). But I am limited by the size of the shovel (only two loaves can be put on it at a time). Therefore, this size is optimal for me. In Italy, ciabatta is usually baked a little oversize.

During the final proofing, the underside of the loaf acquires the famous texture of a real ciabatta, reminiscent of wrinkled skin. This is due to proofing on a towel sprinkled with flour. Therefore, the blanks are turned over before baking. Thanks to the stretch, the air bubbles inside the loaf acquire an elongated shape, and the loaf itself becomes more oblong (like a slipper), which is also a characteristic feature of real Italian bread.

It is imperative to plant bread on a heated stone (baking sheet). If you use a baking sheet instead of a stone, you must turn it over so that its sides do not interfere with planting bread on it with a shovel (or something that replaces it).
Idol32
Well, the preliminary proofing (1.5 hours) is over, we shape the bread:
1. Put the dough on the table sprinkled with flour, sprinkle with flour on top and with an ivy palm:
Ciabatta, ciabatta biga in the oven
We divide into two strips. I am using a pizza knife.

2. We fold each strip - we wrap a third to the center, then the other third (the photo shows that I was mistaken: I had to wrap up a third and I dangled and did a little wrong, as a result of which it was more difficult to transfer the blanks on a towel).
Ciabatta, ciabatta biga in the oven
Then we turn along the hit.

3. We got blanks for two loaves.
Ciabatta, ciabatta biga in the oven

4. Transfer the blanks to a towel sprinkled with flour.
Ciabatta, ciabatta biga in the oven
Cover with another towel on top and send for final proofing for 30-40 minutes.
Idol32
5. The final proofing is over. Sprinkle the shovel with flour. Remove the top towel. We take the workpiece by the ends with both hands, turn it upside down and put it on the shovel while stretching the loaf.

Ciabatta, ciabatta biga in the oven

6. We plant on a stone - gently shake the loaves from the board onto a stone (baking sheet). We bake for 18-20 minutes. Cool on the wire rack.

Loaf weight after baking: 314 and 286 g.

Idol32
Well, here's what happened:

Ciabatta, ciabatta biga in the oven

Ciabatta, ciabatta biga in the oven

Ciabatta, ciabatta biga in the oven

Ciabatta, ciabatta biga in the oven

The bread is dark because I used whole grain flour for sourdough and spelled for dough. Therefore, the crumb is much heavier and much darker than with white wheat flour. The aroma of bread is completely different, and the taste is characteristic, it is not for nothing that the Italians call it Ciabatta integrale.
Lantana
Wow, how much information, thanks for the stone, this price will suit me, I have already ordered.
The bread looks amazing, the dark version is especially beautiful, I will look for a suitable flour, and by the weekend I will try to cook it again, taking into account my mistakes.
Idol32
I want to warn you about spelled. On occasion I bought a package of German spelled, very cool and very expensive (about 400 rubles per kg). But I was disappointed after trying the bread on it. The smell is good, but the taste is not the same. Maybe I had high expectations? Ciabatta with 100% whole grain flour (I use "Altai health") is much better.
Lantana
🔗
Happy New Year! Successful breads to you and me
PapAnin
For a long time this recipe lay in my bookmarks.
When, after the bread of Como, I realized that biga is not scary at all, I decided to do it.
I did not depart from the recipe even a step. And I decided to knead the dough with my hands. Here I realized that I was in trouble!
In all senses! I kneaded for a long time, my hands were already starting to fall off, and the dough was not going to come off my hands.
In short ... the dough won. He greased his hands with oil, made a ball and sent it to the proofer.
Then everything went without incident. I would like to note what a tender dough turned out after proofing!
I had to bake twice longer than according to the recipe. I was waiting for the "sneakers" to brown well.
Pulled out after 40 minutes. Apparently it's in the oven, you will need to check the correct temperature setting.
And the result is pleasing! Look!

a little more work on the form
Ciabatta, ciabatta biga in the oven

but with holes everything is fine
Ciabatta, ciabatta biga in the oven
Mark's mom
George. what a beautiful bread, I just want to taste the crispy crust with a little rubber crumb! Yummy!
PapAnin
You have no idea what efforts it took me to hold out until the morning.
But in the morning, I cut it ... with milk ... MMMMM!
Idol32
Great sneakers came out! Very tasty!!!
PapAnin
yeah, now I will do it regularly, everyone liked it.
I noticed such a thing, the drawing from above disappears in places when the workpiece is stretched, before being put into the oven ...
You will have to try to stretch it as much as possible before the second proofing. I'll try.
Idol32
No. This is not correct from the point of view of classical technology. In order to make it easier to transfer the workpieces from the towel to the shovel, they do not need to be stretched before laying on the towel. They didn’t roll up and put a towel. You should get small bars. We take the final proofing field from the ends with our hands (it's not scary that they will be crumpled) and turn it over onto a shovel while stretching it. If you do not do this, then you will not be able to quickly transfer them to a shovel, the dough is very wet.
Idol32
Plus, stretching when placing the workpieces on the shovel gives the crumb the desired perforation!
Scarecrow
Quote: Idol32

I use Italian durum flour.
Ciabatta, ciabatta biga in the oven

I think that Nordic is no better than Stavropol, but in any case it's a matter of taste. I tried to do it on "Altai Health". Of course, the bread turns out differently (Ciabatta integrale), but still very, very tasty!

Nordic is better. She pulls out almost any bread. Due to the quality of the flour itself and the addition of ascorbic acid.

This photo shows a bag of soft flour, not hard flour. Tenero is soft in Italian. And hard - duro (or the word durum appears).
Idol32
Quote: Scarecrow

Nordic is better. She pulls out almost any bread. Due to the quality of the flour itself and the addition of ascorbic acid.

This photo is a bag of flour made from soft varieties, not hard ones. Tenero is soft in Italian. And hard - duro (or the word durum appears).

Of course I was mistaken, but the photo is different flour. And I do not buy Nordic for two reasons - additional chemicals (I do not accept in any form) in flour + personal convictions (I have personal embargoes on goods from the Baltic States).
Idol32
... you still advise panifarin to add ...
Scarecrow
Nordic is Finnish flour. What does the Baltics have to do with it, I didn't really understand. Ascorbic acid is an organic compound. Vitamin C. It is of natural origin. Just a few grains will help a low-quality flour with low gluten. Because ascorbic acid is involved in the development of gluten. Good flour usually doesn't need this.

Quote: Idol32

... you still advise panifarin to add ...

Even so? That is, do not meddle and say nonsense? Did I translate correctly? Good. I won't. The question is closed.
PapAnin
Quote: Idol32

No. This is not correct from the point of view of classical technology.
Quote: Idol32

Plus, stretching when placing the workpieces on the shovel gives the crumb the desired perforation!

Understood thanks!
alenka_volga
Yes....
Idol32
Quote: Scarecrow

Nordic is Finnish flour. What does the Baltics have to do with it, I didn't quite understand. Ascorbic acid is an organic compound. Vitamin C. It is of natural origin. Just a few grains will help a low-quality flour with low gluten. Because ascorbic acid is involved in the development of gluten. Good flour usually doesn't need this.

Even so? That is, do not meddle and say nonsense? Did I translate correctly? Good. I won't. The question is closed.

Nordic is a Finnish brand, but if you believe the packaging, the manufacturer is a Baltic company.

I wrote about panifarin because you mentioned acid as a normal addition to flour.
Idol32
By and large, "the road to hell is paved with good intentions." I am sure that bread producers at bakeries think in the same way, adding a lot of enzymes and other chemicals to bread.Why they are doing this is understandable - take the cheapest raw materials and get the maximum profit! Why do you need this? Are you saving on flour? Why do the Balts / Finns add additional chemistry to their wonderful flour? After all, if it is so good, and without these additives, it will make it possible to bake good bread. Or am I wrong?
naya
Nordic is better. She pulls out almost any bread.


[/ quote] Natasha! But I didn't like it, I baked it according to your Pain de Campagne recipe, the holes turned out beautiful, but the crumb is very rubbery (though the dough was damp, I added water as much as you did, I needed a little less). Previously, baked using this recipe from other flour (Pounds) was tastier!
Vilapo
naya
Quote: Idol32
Are you saving on flour?
And for the price it is very expensive
Idol32
Quote: naya

And for the price it is very expensive

Yes, I know, I just mentioned the bakeries that save money by buying the cheapest and low-quality flour. Therefore, it was not clear why it was necessary to purchase, in fact, a flour mixture if you could just buy ordinary baking flour.
Scarecrow
Quote: naya

Nordic is better. She pulls out almost any bread.


Natasha! But I didn't like it, I baked it according to your Pain de Campagne recipe, the holes turned out beautiful, but the crumb is very rubbery (though the dough was damp, I added water as much as you did, I needed a little less). Previously, baked using this recipe from other flour (Pounds) was tastier!

Rubberiness is precisely the amount of water. Not flour. The sourdough also gives such properties. You can try other types of bread, one sample will not give an idea.

Scarecrow
Quote: Idol32


Yes, I know, I just mentioned the bakeries that save money by buying the cheapest and low-quality flour. Therefore, it was not clear why it was necessary to purchase, in fact, a flour mixture if you could just buy ordinary baking flour.

Idol32

My Nordic is purely Finnish. Not one word on the pack does not appear on the Baltic enterprises. Manufacturer and importer: Finland. I buy from METRO if there is no flour, which I usually buy. I use very inexpensive Aro flour. Surprisingly, it has the highest protein content of any brand on offer.

Ascorbic acid, which you persistently refer to as "chemistry", is probably the only substance for which even venerable bakers sometimes make an exception. Even sugar can be attributed to chemistry in your approach. This is a highly refined and processed product that has little in common with the original raw material. But do you use sugar in baking?

Nordic is good flour. And it allows you to bake good bread. Ascorbic acid does not poison it and makes bread even better. I don't see a problem, to be honest. And this is not a flour mixture.

I don’t save on flour. But many people save money. In domestic flour, the protein content is quite low. It is made from soft wheat. Durum flour, Italian flour - the price tag immediately flies up at times. Why don't people improve the result of their labors not with anything, but with just a grain of vitamin C? Also me, a crime. Directly cyanide.)))

And instead of panifarin, it is good to use manitoba. But you also need to be able to apply it. Not cheap either, but the protein content is huge.

I'm not trying to convince you of anything. Everyone has the right to think as he sees fit. Strained attitude towards opinions different from yours. I think we understand each other's point of view.
Idol32
I do not think that adding synthetic substances to flour (this is how ascorbic acid is obtained from glucose) is correct. You can prove to anyone and anything anywhere, but not here, not in this topic. We have a free country and it's okay to have your own opinion. You can, for example, create a special topic, for example, "How to improve weak flour if there is no good flour" and there you can discuss with those who are interested in the aspects of using systhetic substances in cooking. To your health! Here I will defend my point of view to the end even if you accuse me of non-tolerance.

I have my own views on what venerable bakers do and what they consider acceptable. For me, the use of synthetics is not acceptable except when washing dishes and medicines. There is such a venerable culinary expert Andrei Zimin. So he, for example, considers it normal to use sodium glutomate in cooking (remember "knorr is the soul of dinner"?) And what? Maybe this is normal not only for him, but also for 99% of the world's population, but for me it will still remain unacceptable.

Threat Sugar is a natural product, unlike ascorbic acid.
PS PS in our stores (crossroads, 7th continent, Auchan, the alphabet of taste) they sell Nordic produced in the Baltic States.
PS PS PS So why add improvers to good and strong flour?
Scarecrow
Quote: Idol32

this is how ascorbic acid is obtained from glucose

Sugar is as "natural" as ascorbic acid.

About a free country - strong. With feeling. Know comments.

Idol32
Quote: Scarecrow

Sugar is as "natural" as ascorbic acid.

About a free country - strong. With feeling. Know comments.

This is almost always the case. When the arguments end (maybe there weren't any at all?), We resort to the latter - I don't like your hat or the fool himself ...

Essentially:
1. Ascorbic acid synthetically obtained from glucose. Glucose for medical purposes (for use in pure form) is obtained by hydrolysis of starch, but for industrial purposes, for the same ascorbic acid, glucose is obtained by hydrolysis of cellulose. Actually from anything, from any plants. For example, from woodworking waste.

2. Sugar get by evaporating edible syrup obtained from plants... Depending on the source plant of the syrup, sugar can be beet, cane, palm, malt, maple and sorghum.

3. My civil liberties in my country nobody limits... Therefore, I believe that I live in a free country.

Scarecrow
Quote: Idol32

This is almost always the case. When the arguments end (maybe there weren't any at all?), We resort to the latter - I don't like your hat or the fool himself ...


You actually started with this:

... you still advise panifarin to add ...

Ernie is an argument of all times and peoples ...)))
Although panifarin can be considered a natural supplement: dry wheat gluten. If sugar is a completely natural product for you (for me it is too highly processed and refined, and therefore rather far from natural food, although the fact is from natural raw materials), then panifarin should please you: dry wheat gluten. And nothing more. The piece is absolutely natural in its origin. I don't use it just out of prejudice. And I honestly admit it. And you have a strange and crafty selectivity: sugar - everything is OK, and panifarin, which is no worse, is anathema.

Ascorbic acid is a vitamin C that we consume in a huge number of products, where it is artificially added in its pure form, and at the same time it does not cause so much protest. It is made from glucose, which in turn is made from starch. It is useful for the body (now you will begin to tell me that you also never drink vitamins and strictly monitor that they are not in juices)))), although in such microscopic doses it is generally difficult to talk about the effect. In addition, vitamin C is destroyed by heating. Thus, having improved the dough, fulfilling its mission in the construction of gluten chains, it simply "dissolves" into nothingness. Therefore, I do not consider its application terrible in this case. That is, I don’t demand from everyone, I don’t insist and don’t advocate, but I don’t see anything terrible in its application. Tormented by mentions, Nordic flour produces gorgeous gluten. Not like manitoba, really, but manitoba has its own troubles. It is better not to bake in pure manitoba. No Makfa with the addition of ascorbic acid gave out this. And I have been baking for many years and have not tried everything. This is to the question - why is ascorbic acid added to Nordic. Then, that it further improves its properties.No ascorbic acid can raise mediocre flour to such a level. And really good flour can be made great.

I won't say anything about a free country. This is not the place for discussions on political topics, although I have a lot to say. And I never encroach on your rights to express and defend your opinion. I am always ready to discuss and calmly take the fact that the interlocutor will remain unconvinced. I am not indifferent to situations when a person starts to misbehave. If it were not for the phrase about panifarin in the form in which it was, I would simply not answer. Now, I'm sorry, but it's time to stop responding to each other. I think you are of the same opinion. Each of us expressed his own arguments, gave reasons. Further ping-pong becomes meaningless.

Thanks for the discussion.
Merri
Sorry, but can I talk about ciabatu?
Ugly, however, it turned out. I didn't want to show it, but then I thought that it was necessary, after all, to study. The one who does nothing is not mistaken, right?
Ciabatta, ciabatta biga in the oven
And so they lay side by side on the stone.

Little pale. Was afraid to dry out. I baked for 25 minutes, it seemed that it was enough, but I took it out, I realized that I did not hold it.

But, the size is almost according to the standard, if I understood correctly.

The weight of the slippers is 291g and 301g. I did half-kneading, I confess, there was no time to count the weight of the ingredients on the table, I divided it in half. Is there a big error? Maybe that's why the small holes and the dough rose rather weakly during baking?

I will upload the rest of the photos as soon as the Internet allows, I'm tired of waiting for his mercy.
Idol32
If you made half of the recipe, then the division is correct. And the fact that the loaves have a pale crust and a small specific volume may indicate a low gas-forming ability of flour. In this case, you must either use flour with a high gas-forming ability or, for example, add white malt to the bige (2-3g, no more).




The gas-forming ability of flour also affects the color of the crust of wheat bread. Wheat bread crust color is largely due to the amount of unfermented sugars remaining in the dough.

To obtain bread with a uniformly colored crust, it is necessary that the amount of residual, not fermented by the time of baking, sugars in the dough should be at least 2-3% (on dry matter). With a lower content of residual sugars in the dough, the bread has a light-colored crust even in the case of longer baking or baking at a higher temperature.

Therefore, bakers have long called flour with a low gas-forming ability "strong for heat". Often, batches of such flour are found when baking bread from wheat flour of the highest and I grade, which negatively affects the quality of the products: the dough ferments slowly, the bread has a pale crust, low volume and porosity.

As a rule, the gas-forming ability of wheat flour of grade II and wallpaper is always sufficient.
Flour's own sugar. It has been found that the sugar distribution in the grain is uneven. The sugar content in the central part (endosperm) of the grain is much lower than in the embryo, shells, and aleurone layer with the adjacent outer layers of the endosperm. In this regard, the lower the yield of this type of flour, the lower the content of particles of the peripheral layers of grain in it, the lower the sugar content in the flour.
Idol32
Try this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179243.0... There milk is added to the bigu and this has a positive effect on the color of the crust.
Merri
Igor, thank you very much for your comments! We loved the taste of the bread! But it turned out not enough for my family. I was afraid to knead a full portion, because I did not know what to do with the pastries. I bake on a pizza tray, and there is only room for 2 small loaves, and if I bake bread in turn, the second batch will be overstated. How to be?
naya
Quote: Merri

and if you bake the bread one by one, the second batch will be overcooked. How to be?
I am also periodically interested in this question. I sometimes bake at 2 levels with a fan (on a pallet and an inverted baking sheet) but at the end of baking I still have to change their places
Idol32
To your health!

A drop in temperature of 9-10 degrees doubles the proofing time. That is, if you need to ferment at a temperature of 26-28 degrees for 45 minutes, then reducing the temperature to 17-19 will lead to proofing at 1:30! If you have, for example, a balcony where it is now about 18C, then melt half of the blanks there while you are doing the other. You can also send the loaves to the refrigerator for proofing. There is about 4-5 degrees. The difference with the desired temperature will be about 22 degrees. As a result, the proofing time will take about 6 hours.
Idol32
Quote: naya

I am also periodically interested in this question. I sometimes bake on 2 levels with a fan (on a pallet and an inverted baking sheet), but at the end of baking I still have to change their places

This is also correct - when baking on two levels, the loaves must be interchanged.

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