Comments on: Sourdough Ciabatta Rolls

By: karen

karen — Sat, 24 Oct 2009 07:53:44 +0000

Well this weekend is a long one here in NZ and I’ve decided to make it my Ciabatta weekend. I’m making this recipe along with Ciabatta Integrale from http://sourdough.com/recipes/ciabatta-integrale-wholemeal-ciabatta-multi-grains#comment-12984.
I have just finished folding my dough and have popped it in the fridge for a bit of a sleep – well perhaps I will, the dough not so much! After first making the dough I almost couldn’t bring myself to add the remaining water after mixing the dough and “kneading” it. It was that wet already!! But I did add a bit more water and hoped for the best. I folded on an oiled bench top for the first 2 folds then floured for the third. I am still contemplating giving it another fold in an hour before going to bed – yes I think I will. Great dough so far Susan – so silky and smooth, and its amazing how much it changes in between folds. I will post pictures of both breads on sourdough.com once I’ve finshed making them. This one will be baked tomorrow, and the integrale on Monday. Thanks for the recipe! I do so love making bread )
And I guess the answer to Martin’s question above would be, that you’d get a bit more tang to the bread, otherwise the extra fridge time should be ok?
K.
“happiness is making bread”

By: Martin

Martin — Mon, 08 Jun 2009 13:42:54 +0000

Hi Susan,
What will happen if i leave the dough in the refrigerator for 18-20 hours instead of 7-12 hours?
This will make it easier to incorporate in my everyday life.
I am really looking forward to try out this recipe.

Thanks – Martin

By: Susan

Susan — Thu, 28 May 2009 13:54:45 +0000

Josh, you have indeed, I used 610 grams.

By: Josh

Josh — Mon, 25 May 2009 01:22:58 +0000

Have i read well?
610 grams of starter???

By: Does Your Oven Deserve Your Trust? « The Lost World of Drfugawe

Does Your Oven Deserve Your Trust? « The Lost World of Drfugawe — Sat, 25 Apr 2009 18:21:01 +0000

[...] then, I’ve had my eye on Susan’s, Sourdough Ciabatta Rolls for some time now. What was especially appealing about them was that they utilize the fold, [...]

By: Delícia

Delícia — Sun, 11 Jan 2009 22:56:13 +0000

[...] passou a dica do site Wild Yeast e foi de lá que baseei a receita dessas Ciabattas. Queria fazer um pão para sanduíche usando o [...]

By: This is how I roll! « Were rabbits

This is how I roll! « Were rabbits — Sun, 30 Nov 2008 21:49:41 +0000

[...] to throw myself at two of the harder incarnations of bread – sourdough and ciabatta. And sometimes both. And it takes a lot of time, and it’s hard, and I’m reminded every time of how little I [...]

By: Susan

Susan — Wed, 27 Aug 2008 12:43:26 +0000

Sledet, it sounds like the dough may have collapsed a bit when you flipped them over for baking. Loaves are trickier than rolls. If you turned them with your hands, try instead holding the baking sheet right next to the dough and lifting the edge of the couche to flip the loaf over onto the sheet.

By: Sledet

Sledet — Mon, 25 Aug 2008 19:23:19 +0000

Susan, the first two times I made these, they turned out wonderful! The third time, I made the dough into Ciabatta loaves, and there was big gaping on the ceiling of the bread. Do you have any idea why that happened? Was it because of lack of gluten development?

Thanks

By: Eva

Eva — Mon, 11 Aug 2008 01:19:38 +0000

I’ve made these on the weekend (although I have to admit that I left out the second portion of the water – the dough was so nicely developed that I couldn’t get myself to start allover again…) and the result was wonderful! Even with less water, nice big, open crumb, very crusty and very tasty!