Ciabatta Bake-off

The whole wheat flour is adding a really interesting touch - I don't think they normally make ciabatta with whole wheat (but hey, I believe traditional ciabatta uses a yeast biga, anyway, rather than sourdough).  Very cute dogbones indeed! :)

They look pretty delicious to me... What what kind of flour did you use?

In the book "Local Breads" it looks like he grabs the ends of the dough and stretches it out before baking it.  To me is looked like this made the ends of the Ciabatta bigger.  Anyway I took that idea of shaping to whole new level it seems.
Celia, Wikipedia says that Ciabatta made with whole wheat is "Ciabatta Integrale"
Millciti, The flour is fresh home mill Red Winter Wheat.
Thanks to all the rest for the comments.

TP it looks really yummy.  Good thing I have some Ciabatta to go and eat so your picture doesn't cause me to drool to much.

Looks like you have created Ciabatta Perfection there, absolutely sensational TP!

Gorgeous crumb, girlfriend!

My recent attempt at ciabatta can be found here:

http://www.breadcetera.com/?p=101

I used a double hydration technique to enable the hand mixing of the highly hydrated dough.

I thought that this Pumpkin bread might fit in with a Ciabatta even though it isn't shaped like a slipper. It is at 72 % hydration. I also made a version covered with pumpkin seeds that was interesting to look at.

[img]http://www.northwestsourdough.com/pumpkin_112.jpg[/img]


[img]http://www.northwestsourdough.com/pumpkin_111.jpg[/img]

To make it manageable I did a fold every hour during bulk proofing.

Teresa

Great holes!!!  Those are some beautiful loaves... Us Ta resa's must think alike.  I have some more set up to Bake tomorrow!

Terri

I had this dough and though I would like to make a crown with it.  When I was shaping it I got this crazy idea to make a Ciabatta Crown.  I wonder what kind of foot that slipper goes on?

Oh that is really one big anklet and tasty too.

You folks are awesome, I wish I could make bread with holes.  Just doesn't happen... Do you really think its the stretching?   Great site... Wonderful shots.  

Ciabatta scared me so bad that it was a year and a half before I finally tried making it.  This now is one of my favorite breads to make.  It even seems easy to make for me.  Like TP said what is your formula that you are using?  I found that I got better holes after I started handling the dough gently and not pressing all of the CO2 gas out of the dough.

Welcome to the forum TV.  :-)

I think the holes come from a combination of a very active starter, high hydration, good gluten development through kneading, folding to further develop the gluten, adequate bulk fermentation adequate proving and very gentle handling when placing the loaves into the oven.

If I can make a rough approximation of ciabatta then anyone can!

Here's my latest Ciabatta. Very light. It had a small amount of white sourdough in it. Made quite a difference.

Regards,
Nils

A friend came over today to learn how to make bread so I showed him how to make Ciabatta.  He is Italian and loved the Ciabatta that I gave him before.

Ciabatta is made with an extremely soft dough and proved for at least eight hours. I proof mine overnight in the frig and then give it a warm up and rise in the morning. Its sticky so flour it well and bake it on semolina. It will come out quite flat but with a delicious flavour owing to the long proving. If you want it crusty(Not trad) then start with a 250 oven and a cast iron frypan in  the oven bottom in which you put half a cup of water as you place the bread and shut the oven door fast. Seal the vent lightly to hold the steam. Remember that steam is invisible at high temps so keep your hands and face clear of the oven door when you open it. When you place the bread in the oven turn the temp to 180 and after about ten minutes the oven will come on again. keep your eye on the bread and when browned to your satisfaction remove and cool on a tray. You can spray the bread with water before baking to further promote crust. Alternatively you can use a sponge overnight and mix dough in the morning rising twice and then as above for baking.

I must try to make ciabatta too...tried yesterday sourdough but didn't get too big holes, just big...I messed up trying to shape. Will try again today, I have to buy some flour!!

I tried 70% hydration, then hand kneaded, then added water to 80% hydration and it was quite promising...I should have used yeast to get better results...