tag:blogger.com,1999:blog-5385884305541285990.post4287472285887315142..comments2012-08-14T08:51:09.039-07:00Comments on For the loaf of bread: No-knead CiabattaRPH_TheBakerhttp://www.blogger.com/profile/06492786650532802608noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5385884305541285990.post-70262514426929301662011-03-19T15:37:16.703-07:002011-03-19T15:37:16.703-07:00Thank you for the comment, the link and the sugges...Thank you for the comment, the link and the suggestions. I definitely want to try a whole grain version. I don't own a covered casserole / Dutch oven, but I can try it with a baking sheet and some water spraying in the first few minutes.RPH_TheBakerhttps://www.blogger.com/profile/06492786650532802608noreply@blogger.comtag:blogger.com,1999:blog-5385884305541285990.post-87420603586092987982011-03-19T14:50:16.202-07:002011-03-19T14:50:16.202-07:00I have made no-knead bread with whole wheat flour,...I have made no-knead bread with whole wheat flour, using the Lahey recipe mentioned above, and gotten great results. (you can find the recipe in the nytimes, http://www.nytimes.com/2006/11/08/dining/081mrex.html)<br />i just replace the flour in the recipe with w/w and it works perfectly well. actually, my favorite is to use 2.5 cups whole wheat and 1/2 cup rye flour to replace the all-purpose flour. i also increase the salt to about 2 tsp. the first time i made this bread according to the recipe and found the flavor a little flat, but with these modifications i thought it was delicious.<br />the other major difference with the lahey recipe is that you bake the bread in a pre-heated covered casserole (sometimes called a dutch oven). this replaces steaming and gives a really good crust.<br />happy baking :)Erinhttps://www.blogger.com/profile/11310893186794954535noreply@blogger.comtag:blogger.com,1999:blog-5385884305541285990.post-67752384388063957292011-03-03T08:37:01.908-08:002011-03-03T08:37:01.908-08:00Check out Mebake's Ciabatta recently posted on...Check out Mebake's Ciabatta recently posted on 'The Fresh Loaf' blogs. He uses one of Hamelman's recipe - the one with the biga preferment of 12-16 hrs.<br />http://www.thefreshloaf.com/node/22460/hamelman039s-ciabatta-stiff-biga<br /><br />The overall hydration of that recipe is only 73% but he still achieves some very nice holey crumb, and I think it is due to the handling of it. Hamelman's recipe calls for 2 folds. <br /><br />Hamelman's description of the fragility of the loaf when moving it to the oven is long and involved, and I would be certain to foul it up: Chef John's technique with the plastic wrap is far easier.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-5385884305541285990.post-72897305476597453162011-03-03T07:37:44.409-08:002011-03-03T07:37:44.409-08:00Firstly, thanks for commenting. This is the first ...Firstly, thanks for commenting. This is the first comment for my blog. :)<br />Yes, the last picture with the big holes is the one with no additions and minimum handling. <br />I divided (cut with scissors) the dough after I moved it to the plastic wrap and before moving it to the baking sheet. I get it now, about why Chef John moves it so delicately. Will look up Lahey's method too.<br />I weighed the flour. I computed the weight for 4 C a some bread flour recipe in Reinhart's BBA book. I forget the exact number though. PR's method in BBA adds the extra stuff during the stretch and fold, but he doesn't do the long ferment (I haven't read his method all the way). I agree that letting them rise in separate containers would be helpful.<br />Thanks for Lahey's baker's percentages, that will make it much more flexible to make smaller batches. I do want to try JMonkey's method for the 50-50 whole wheat recipe first :)<br />This is such an easy bread to make, I think I can make it to share alongside my weekly bread (I made Laurel Robertson's Golden Date Bread same time as this Ciabatta, but haven't had time to blog about it)RPH_TheBakerhttps://www.blogger.com/profile/06492786650532802608noreply@blogger.comtag:blogger.com,1999:blog-5385884305541285990.post-90078446370137771572011-03-03T05:04:09.346-08:002011-03-03T05:04:09.346-08:00Some nice crumb and evident ovenspring in that las...Some nice crumb and evident ovenspring in that last picture. Was that the loaf that didn't have anything extra folded in?<br /><br />It wasn't clear from your description when & where you divided the dough. From the pictures, I'd guess that it was after moving it with the plastic wrap, after it had reached the baking sheet.<br /><br />I think that Chef John's technique is all about being gentle with the dough during shaping. That is why he does all his folds in the bowl, and moves the dough with the plastic wrap. Any further cuts and folds is going to have a detrimental effect on the gluten cloak and the capturing of the yeast's gas.<br /><br />Lahey does an early fold on the counter, but he is working with slightly less dough (he uses 3 cups of flour, for instance).<br /><br />Did you happen to measure the ingredients by weight as you made this? If you want to have a smaller loaf, and one that is easier to handle than Chef John's, maybe the answer is to use less dough and for each experimental additional ingredient, let them rise in separate containers where you will do the folds. I'm not sure what Chef John's baker percentages are, but Lahey's are <br /><br />100% flour<br />87.5% water<br />0.25% yeast<br />2% salt<br /><br />... so you can easily adjust this for the size of bread you require.<br /><br />I'm afraid you will have to make this again at least once more! Your poor co-workers!Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.com