This is the recipe I used
Looks amazing!At this point, I don't know.
I've made really sticky bread before (rye bread is VERY sticky) and is fairly high hydration (80% or so) but today I'm trying something as an experiment.
For those that don't know, hydration is the ratio of water to flour. 80% means:
100% flour (so say 1000gm)
80% water (so 800gm)
I'm making ciabatta bread at 100% today. Ingredients are basically the same (flour, water, salt yeast) but the water is way above what I normally use.
Well, this dough is so slack, it looks like
View attachment 1324
Well, it's an experiment and what can go wrong? Actually, nothing.
Here they are at the "melting" stage (like above)
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Slack dough cannot be kneaded, no how no way. 4 sets of folds (two min each) and then a final rest (as above) for 30 min then bake for 20-25 min.
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Those are roughly 3"x3" and 4"x6" and well, the size is what I managed to move from proofing sheet to baking sheet.
Just out of the oven so no pics of the inside yet. I'll add that when they've cooled off/finished cooking inside.
After cooling for 30 min, time to cut and see.
View attachment 1328
and cut in half
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Holes aren't quite as big as I hoped but man, the flavour? Out of this world. AND the crust "crackles" when cut. The insides are so tender and soft 🥰
For how good these are with a high yeast/quick (3hr) rise, I can say that doing this as an overnight rise, the flavour would be even better. If that's possible.
For those that want to try, there are ciabatta recipes that use less than 100% hydration and if you're interested, I would suggest trying those before 100%.
Definitely on my "save" list now
Ya, the slackness of the dough (it's more batter than dough) is challenging.Congrats. I've never been brave enough to do that.