Ciabatta dough is unique in many ways: First, it is a very wet and sticky dough, with often upwards of 80 percent or even higher hydration. Eventually, you’ll get to a point where the dough isn’t sticky anymore and your hands have become clean just through the kneading motion. Since the ciabatta dough will be too wet to knead by hand, use a stand mixer to combine it. The more you repeat these folding stages, the stronger your dough becomes and the more air it can hold! The exercise is to aid gluten development since the dough is too wet to knead. Full disclosure policy.} I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". If you hate dealing with wet sticky doughs, you should probably try something else. If at any point it gets too sticky and you are not able to handle the dough, wet your hands and proceed. Ciabatta dough is an extremely wet (high hydration) dough. This straightforward ciabatta recipe is relatively easy and satisfying to make To get that classic ciabatta shape and open texture, you need a very wet and sloppy dough, so you really have to make it in an electric mixer. I live in Florida and the humidity is high, so is this result because the dough was too wet? It wants to stretch out and get all weird so here’s how to handle that: flour the counter; flour the top well; flour your bench scraper well ; cut decisively; turn it a 1/4 turn to get the cutting line down the top; gather it firmly in hand, don’t let it drag; move to the baking sheet; and lay it down. Uniformly they always seem to be too wet, with our dough looking and feeling nothing like the lovely normal -looking and easy to handle dough pictured in the photos. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. Rather, it is allowed to slowly ferment with a series of brief stretch and folds. Here's our hand-kneaded dough after a 30-minute rise, and just prior to its first fold. Let the dough rest for about 10 minutes. Bread Soaker. Kneading wet dough by hand step #3: Repeated folds. Our loaves taste nice though. To give you an idea, most bread recipes sit around 60% hydration while this ciabatta recipe is at almost 80% hydration. I followed the recipe from the Artisan website and the dough was really sloppy - at least as sloppy as the ciabatta recipe I'd tried recently. Let the dough rest again for 30 minutes. Very wet. Further, there is no preshaping or final shaping—once divided, the dough is simply placed onto a floured work surface for its final proofing. Professional bakeries use a couche (a flour-dusted stiff linen cloth) to proof ciabatta. It rises just fine, but when it hits the pan, it gets all blobby and flat, and kinda goes ciabatta stylie on you. A mixer is necessary to make ciabatta, as the dough is too wet to work by hand. Ask Question Asked 8 years, 3 months ago. This requires some special handling (like locking all the doors so the bakers can’t run for the exits). It takes practice to strike the right balance between wet and dry ingredients. There is no way I'm going to be able to shape this into rolls. Ciabatta is a SUPER soft dough. 700g: Wheat Flour 550/700: 300g: mature Lievito Madre: 200g: mature Poolish: 210g: Bread Soaker: 470g: Cold Water: 20g: Salt: Production. Dividing the dough. Therefore I decided to use the stretch and fold technique. Ciabatta, if you have never made it before, is a very wet, very sticky dough. That is, I folded it several times during the bulk fermentation to get the strength that is difficult to achieve in a mixer when the dough is so wet. This is a high hydration dough recipe (which means there is more water than flour in this recipe). Posted on April 28, 2019 / Under Ciabatta / With 1 Comment; This week's tip: Here's what happens when your dough is a bit too wet. Make the biga 12-18 hours before you need it. Ciabatta is a risen bread - just like white sandwich bread - the fermentation of yeast given the dough an airy texture, but the dough of ciabatta is very wet - much wetter than traditional bread dough. Ciabatta, on the other hand, is a very wet dough. RECIPE: David Winterbottom, Kāpiti Artisan Bakery This recipe is a two-stage process using a traditional Italian overnight fermentation called a biga. 3. Folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. A ciabatta is made with a very wet dough. The wetter dough will tend to spread out instead of rising up. I noticed that the dough was very wet, though. Learn more on how to work with wet dough here. When this ciabatta bread comes out of the oven it has a nice crisp outside and a soft and chewy inside. A mixer is necessary to make ciabatta, as the dough is too wet to work by hand. It's still tasty, so if that's what you want, go for it. Joanna @ Zeb Bakes Post author 18/12/2010 at 7:23 pm. Toss the dough? {This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. The high hydration means the dough spreads out a little more, into a long slipper shape. 9. We always end up chucking lots more flour in to help it come together so it can be kneaded. The dough for ciabatta bread is extremely wet compared to other bread types. This helps to create those beautiful open holes that make ciabatta great. The word ciabatta means ‘slipper’ in Italian, and I see why. The trick to a great ciabatta is completely ignoring the fact that the dough seems way too wet to be shaped into a loaf – in stead of kneading more flour into the dough, I discovered that covering it in flour allows you to shape it anyway you like. As they were too wet too knead traditionally, he uses an air kneading method – tricky to begin with and we all had dough falling all over the work benches, but we sort of got the hang of it in the end! If the dough was clinging to your paddle, it probably had a bit too much flour added to it. Michelle, we sometimes start with the paddle attachment when mixing dough, especially if it's a particularly wet dough like ciabatta. Sprinkle some flour if the dough gets too sticky at any point. Main Dough. Before the next stage, line two baking trays with parchment paper. The dough will not stick to your wet hands Be quick while transferring the dough to the tea towel at step and back to the baking tray at step 4 and avoid handling the dough with hands too much. A dough that's not wet enough won't have that classic interior texture, and dough that's too wet will spread rather than rise. Too Wet. 8. Viewed 153k times 10. Perish the thought! The hot water cupboard isn't particularly warm, but it's not cold. There is one thing you should know before you start baking this Ciabatta. Secure the bowl to the stand mixer and put a dough hook attachment on the mixer. Since ciabatta dough is extremely wet and sticky with over 80% hydration, a couple sets of stretching and folding plus resting will be sufficient to build gluten strength, which results in chewy and tasty ciabatta bread. I'm trying out a recipe for a type of dinner roll. The dough is wet. Dough is always wet and sticky at first but, once you’ve kneaded it for five to six minutes, it becomes less sticky and more glossy as it develops a skin, which is the gluten forming. Also: put a tray or pot of water in the oven with the ciabattas to ensure a crispy crust. Not so much a "bread dough" as a "dough soup". Already developed a smoother texture dough is an extremely wet ( high hydration dough recipe ( which means I... 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