Comments on: Sourdough Ciabatta Rolls http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 21:53:58 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: anissa’s blog » k’sra (or moroccan bread) http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-24893 anissa’s blog » k’sra (or moroccan bread) Thu, 29 Dec 2011 11:51:02 +0000 http://www.wildyeastblog.com/?p=746#comment-24893 [...] in that she adds some water after the first kneading. I've seen that suggested as a good idea for high-hydration breads like ciabatta, but by the look of her k'sra the dough doesn't seem to be all that wet. Of course, if she had used [...] [...] in that she adds some water after the first kneading. I've seen that suggested as a good idea for high-hydration breads like ciabatta, but by the look of her k'sra the dough doesn't seem to be all that wet. Of course, if she had used [...]

]]> By: Cathy http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-19824 Cathy Tue, 16 Aug 2011 07:33:04 +0000 http://www.wildyeastblog.com/?p=746#comment-19824 Can you explain how to do the first fold with the wet dough? I've watched the videos and have successfully folded drier dough but when I've tried to work with dough that looks like that I haven't been able to manipulate it at all -- it just drips off my fingers. Can you explain how to do the first fold with the wet dough? I’ve watched the videos and have successfully folded drier dough but when I’ve tried to work with dough that looks like that I haven’t been able to manipulate it at all — it just drips off my fingers.

]]> By: heather http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-19626 heather Thu, 04 Aug 2011 04:58:26 +0000 http://www.wildyeastblog.com/?p=746#comment-19626 Just made these! Second batch is still in the oven. They turned out great :D Thanks for the recipe! In case anyone wonders about the effect of some changes, I made these with my 1/3 dark rye starter, gave them five hours in the fridge, one hour to warm up, and two hours to proof (had to work around a field hockey practice), and they've turned out perfect. Just made these! Second batch is still in the oven.

They turned out great :D Thanks for the recipe!

In case anyone wonders about the effect of some changes, I made these with my 1/3 dark rye starter, gave them five hours in the fridge, one hour to warm up, and two hours to proof (had to work around a field hockey practice), and they’ve turned out perfect.

]]> By: Sourdough ciabatta rolls « my own little dust-pile http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-19208 Sourdough ciabatta rolls « my own little dust-pile Mon, 04 Jul 2011 22:01:14 +0000 http://www.wildyeastblog.com/?p=746#comment-19208 [...] some sourdough ciabatta rolls yesterday, mostly based on this recipe. I say “mostly” because I failed to read through the directions ahead of time so I [...] [...] some sourdough ciabatta rolls yesterday, mostly based on this recipe. I say “mostly” because I failed to read through the directions ahead of time so I [...]

]]> By: David Aplin http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-18368 David Aplin Mon, 02 May 2011 15:16:48 +0000 http://www.wildyeastblog.com/?p=746#comment-18368 Hi Susan, Hi there! It's been awhile, hope you are well and doing ok. I am very busy, we opened our store a few weeks ago and I am elbow deep in dough from Tuesdays to Saturdays. Things are going very well and the people in this neighbourhood have welcomed a new bakery by coming in daily for their bread needs. As usual your blog is an excellent resource for me, it really gets the creative juices flowing. This time I am trying to develop some buns and rolls business and finding it difficult to turn great bread formulas into suitable bun and roll production. After perusing your recipe section and reading all of your great notes I felt refreshed. We made a Ciabatta bun made with JH's Ciabatta with Wheat Germ & Olive Oil and although it baked up tall and very tasty, the interior crumb was tight and dense, funny for a formula with 80% hydration. The big piece cut for the rolls (we call them "heads") ended up being somewhat neglected while other doughs got worked off resulting an overly extended fermentation time. Anyway, as is often the case, what I read on your blog is info that I already know but have either forgotten or abandoned due to plain negligence. Wild Yeast acts as sort of inspirational corrective-ness...kind of like juvenile detention, but in a good way. Thanks, you have such a great knack. Best regards, David Aplin Hi Susan, Hi there! It’s been awhile, hope you are well and doing ok. I am very busy, we opened our store a few weeks ago and I am elbow deep in dough from Tuesdays to Saturdays. Things are going very well and the people in this neighbourhood have welcomed a new bakery by coming in daily for their bread needs. As usual your blog is an excellent resource for me, it really gets the creative juices flowing. This time I am trying to develop some buns and rolls business and finding it difficult to turn great bread formulas into suitable bun and roll production. After perusing your recipe section and reading all of your great notes I felt refreshed. We made a Ciabatta bun made with JH’s Ciabatta with Wheat Germ & Olive Oil and although it baked up tall and very tasty, the interior crumb was tight and dense, funny for a formula with 80% hydration. The big piece cut for the rolls (we call them “heads”) ended up being somewhat neglected while other doughs got worked off resulting an overly extended fermentation time. Anyway, as is often the case, what I read on your blog is info that I already know but have either forgotten or abandoned due to plain negligence. Wild Yeast acts as sort of inspirational corrective-ness…kind of like juvenile detention, but in a good way. Thanks, you have such a great knack.
Best regards,
David Aplin

]]> By: Connie http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-18052 Connie Sat, 26 Mar 2011 03:18:31 +0000 http://www.wildyeastblog.com/?p=746#comment-18052 Thank you very much Susan, this helps a lot Thank you very much Susan, this helps a lot

]]> By: Susan http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-18049 Susan Fri, 25 Mar 2011 16:01:28 +0000 http://www.wildyeastblog.com/?p=746#comment-18049 Connie, you are right that the water contributed by the starter is figured in the hydration. However, so is the flour! Therefore, the total flour is 541+305=846, and the water is 355+305=660, making the hydration 660/846=78%. Connie, you are right that the water contributed by the starter is figured in the hydration. However, so is the flour! Therefore, the total flour is 541+305=846, and the water is 355+305=660, making the hydration 660/846=78%.

]]> By: Connie http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-18046 Connie Fri, 25 Mar 2011 08:54:41 +0000 http://www.wildyeastblog.com/?p=746#comment-18046 Hello Susan, I just made these ciabatta's. I have a question about the percentage of hydration. You use 355 g water plus 305 g half of the starter and 541 g of flour. 355+305 = 660 / 541 = 122% Is the way I calculate this correct? The first time my ciabatta's looked like thick pancakes, so this time I used less water. I used: 300 g water + 305 g = half of the starter and 541 g flour. 300 + 305 / 541= 110 %. I thought ciabatta's used around 80% of hydration. Hello Susan,
I just made these ciabatta’s. I have a question about the percentage of hydration. You use 355 g water plus 305 g half of the starter and 541 g of flour. 355+305 = 660 / 541 = 122% Is the way I calculate this correct?
The first time my ciabatta’s looked like thick pancakes, so this time I used less water. I used: 300 g water + 305 g = half of the starter and 541 g flour. 300 + 305 / 541= 110 %.
I thought ciabatta’s used around 80% of hydration.

]]> By: Dirk http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-17785 Dirk Fri, 04 Mar 2011 21:38:46 +0000 http://www.wildyeastblog.com/?p=746#comment-17785 Hello, i can't wait to try this recipe. I was just wondering - do you have a sourdough starter recipe? what goes into it? Many thanks! Hello, i can’t wait to try this recipe. I was just wondering – do you have a sourdough starter recipe? what goes into it? Many thanks!

]]> By: Sourdough Ciabatta Rolls | Foods I like http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/comment-page-1/#comment-17107 Sourdough Ciabatta Rolls | Foods I like Fri, 14 Jan 2011 04:31:29 +0000 http://www.wildyeastblog.com/?p=746#comment-17107 [...] I needed to feed my sourdough starter after storing it in the fridge for a month. Since Alex isn’t eating bread with me at the moment, I need to experiment with making individual rolls or smaller loaves of bread that I can polish off myself. This time, I decided to make Sourdough Ciabatta Rolls. [...] [...] I needed to feed my sourdough starter after storing it in the fridge for a month. Since Alex isn’t eating bread with me at the moment, I need to experiment with making individual rolls or smaller loaves of bread that I can polish off myself. This time, I decided to make Sourdough Ciabatta Rolls. [...]

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