I attempted a no kneed Ciabatta bread, 325g bread flour (King Arthur), 266ml warm water, 4g instant yeast, 6g salt. I Added the water salt and yeast to a bowl and let sit for 5 minutes, then I added the sifted flour and mixed by hand with a silicon spatula. I let that sit for 30 minutes then stretch on side of the dough over itself to the other side of the bowl, rotated the bowl 1/4 turn stretch again and repeated 2 more times. Let sit 30 minutes again the stretched the bowl, then sit for 30 and one more stretching. Then covered in Saran wrap and into the fridge overnight.
This morning I emptied the bowl onto a heavily floured surface (2nd pic is of the dough at this point) I tried to gently form the dough into a square but I didn’t want to mess with it too much and release the air. I cut it into quarters, made one more slight attempt to shape each piece into a square but that didn’t work to well.
I covered the pieces with a towel and let sit for 20 minutes while I preheated the oven to 450 with a baking sheet and cast iron pot warming with the oven. I took out the baking sheet put on a sheet of parchment paper and then turned the dough pieces to the other side and gently placed them on the baking sheet.
I added hot water to the cast iron pot and placed the baking sheet in the oven and baked for 20 minutes. Removed from oven and let rest for one hour.
They came out of the oven rather “puffed up” more so than I expected, perhaps I should have divided in 6 pieces and stretched them out more into a square or rectangle. Crumb was ok but I was really hope to have it come out with a very open crumb (should I try more water next time?). Curst had a little crunch but was more chewy than crunchy, maybe should have left for one or two more minutes, or pulled the pot of water out halfway through?
Flavor was OK perhaps I should add a bit more salt. But it made for a decent enough sandwich roll. Looking to experiment with this recipe some more, hopefully achieve that open crumb. Tip suggestions or critiques of the recipe welcomed.
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I attempted a no kneed Ciabatta bread, 325g bread flour (King Arthur), 266ml warm water, 4g instant yeast, 6g salt. I Added the water salt and yeast to a bowl and let sit for 5 minutes, then I added the sifted flour and mixed by hand with a silicon spatula. I let that sit for 30 minutes then stretch on side of the dough over itself to the other side of the bowl, rotated the bowl 1/4 turn stretch again and repeated 2 more times. Let sit 30 minutes again the stretched the bowl, then sit for 30 and one more stretching. Then covered in Saran wrap and into the fridge overnight.
This morning I emptied the bowl onto a heavily floured surface (2nd pic is of the dough at this point) I tried to gently form the dough into a square but I didn’t want to mess with it too much and release the air. I cut it into quarters, made one more slight attempt to shape each piece into a square but that didn’t work to well.
I covered the pieces with a towel and let sit for 20 minutes while I preheated the oven to 450 with a baking sheet and cast iron pot warming with the oven. I took out the baking sheet put on a sheet of parchment paper and then turned the dough pieces to the other side and gently placed them on the baking sheet.
I added hot water to the cast iron pot and placed the baking sheet in the oven and baked for 20 minutes. Removed from oven and let rest for one hour.
They came out of the oven rather “puffed up” more so than I expected, perhaps I should have divided in 6 pieces and stretched them out more into a square or rectangle. Crumb was ok but I was really hope to have it come out with a very open crumb (should I try more water next time?). Curst had a little crunch but was more chewy than crunchy, maybe should have left for one or two more minutes, or pulled the pot of water out halfway through?
Flavor was OK perhaps I should add a bit more salt. But it made for a decent enough sandwich roll. Looking to experiment with this recipe some more, hopefully achieve that open crumb. Tip suggestions or critiques of the recipe welcomed.