by ChezSuzanne
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A&M's Testing Notes:
Expand CollapseChezSuzanne's Notes:
Expand1/4 teaspoon instant yeast (1/4 tsp X 1.5 if using Active Dry Yeast) Ask a question about this ingredient
210 grams water at 70 degrees F Ask a question about this ingredient
210 grams bread flour (I recommend King Arthur bread flour) Ask a question about this ingredient
Mix the yeast and water together in a small bowl. Add the flour and mix well with a spoon. Cover and let rest at room temperature at least 12 hours, ideally overnight.
Ask a question about this stepBefore using, check to make sure the yeast has grown as evidenced by many air bubbles on the surface of the dough and enhanced dough mass.
Ask a question about this step15 ounces bread flour (I recommend King Arthur bread flour) Ask a question about this ingredient
1/4 teaspoon instant yeast (multiply this amount by 1.5 if using Active Dry Yeast) Ask a question about this ingredient
3 teaspoons kosher salt Ask a question about this ingredient
10 ounces poolish (from recipe provided above) Ask a question about this ingredient
8 ounces Stout beer (other beers can be used as well) Ask a question about this ingredient
2 teaspoons malt syrup Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
2 1/2 tablespoons minced fresh rosemary Ask a question about this ingredient
fleur de sel for sprinkling on top of each boule Ask a question about this ingredient
Combine the dry ingredients in the mixing bowl of a standing mixer and mix with a whisk. Add the poolish, beer, malt syrup, olive oil and honey. If using Active Dry Yeast, add it at this time with the other wet ingredients. Using the hook attachment, mix for 5-7 minutes at the lowest speed. The dough should be wet and sticky to the touch. If it is too wet, add a little bread flour; if too dry, add a little more beer. It should be a fairly smooth dough at this stage.
Ask a question about this stepSprinkle the minced rosemary over the dough and increase the mixer speed to the next highest level and mix for 2 minutes. When you're finished, there are two ways to check and see if the dough is ready for it's first rising: (1) detach the dough hook and pull up on the dough with the hook to see if the dough is very elastic and moves with the hook or if the dough breaks/tears; (2) take a piece of dough the size of 2 large marbles and with your fingers carefully stretch it out pulling on 4 corners of the dough to see if it stretches or tears as you pull on the it. If the dough tears fairly easily in either test, more kneading is necessary. What you're doing in this stage is to develop the gluten, or elasticity of the dough.
Ask a question about this stepPut the dough in a lightly oiled bowl, cover it and place it someplace warm for the first rising until it doubles in size. This can take 3 to 3 1/2 hours. During this stage of rising, uncover the dough each hour and pull up one side of the dough and fold it over on itself to essentially fold the dough in half. This is done to help build structure in the bread. Tips if you can't find a warm place for the dough to rise: heat a cup of water in the microwave oven to really hot, turn the microwave off and put the bowl of covered dough in the microwave with the cup of water. Or place the covered bowl near the stove if you're cooking, (being careful that it doesn't get too hot!).
Ask a question about this stepWeigh the dough and divide in half to form 2 boules or loaves. Loosely pre-shape each boule or loaf and place on a parchment lined baking sheet(s). Cover with a towel and plastic wrap and let rest for 10 - 20 minutes.
Ask a question about this stepPerform final shaping of the boules or loaves on a lightly floured board. Place back on the parchment lined baking sheet(s) for the 2nd rising. Re-cover with a towel and plastic and let rise for 1 to 1 1/2 hours. Preheat the oven to 450F. I place a pizza stone in the oven on the rack I plan to use and an empty metal pan in the bottom of the oven. If using the pizza stone, allow time for the oven to be at 450F for about an hour so that the stone is completely preheated.
Ask a question about this stepScore the boules or loaves with an oiled razor blade, spray lightly with water, sprinkle with the fleur de sel and place the baking sheet on top of the pizza stone. The pizza stone will help keep the baking sheet at a constant temperature while the bread bakes. Just before closing the oven door, throw a bunch of ice cubes or cold water into the hot metal pan at the bottom of the oven to create a little steam.
Ask a question about this stepBake the bread for about 30 minutes. In the first 10 minutes of baking, open the oven door just long enough to squirt some water on the sides of the oven with a squirt bottle. If you don't have one, just get your hands wet and fling the water at the sides of the oven to create steam. Do this 3 times, but not after the first 10 minutes of baking. During the last 5 minutes of baking, open the oven door. A crisper crust is encouraged by shots of steam in the beginning of baking, and by a dry oven at the end.
Ask a question about this stepThe bread is ready when it's internal temperature reaches 200F. To check, I pull the boule from the oven and stick a probe into the bottom.
Ask a question about this stepBecause this is a wet bread, especially compared to french bread, let it cool before serving.
Ask a question about this stepBon appetit!
Ask a question about this stepMy dough was super wet, too. Couldn't even shape it. Used just 10 oz of poolish and added additional flour during the mixing. Instead of using a loaf pan, I used the Lahey dutch oven method: heat the oven with a dutch oven inside and then place the dough inside the very hot pot and cook covered for the first 20 min. Uncover to finish the cooking. No need to spray with water or use ice since the wetness of the dough and the heat of the dutch oven create enough steam to create a great crust. I used molasses instead of malt syrup and that seemed to work.
Thanks for your feedback, KatinaP, and I'm glad it ultimately worked although it sounds like it was too wet for shaping. I'm going make it again and see if I need to make adjustments in the recipe for this. Ciabatta, by definition, is a very wet dough which gives it the holes, but you should be able to work with it more than it sounds like you could. Really appreciate your comments!
My dough was super wet, too. Couldn't even shape it. Used just 10 oz of poolish and added additional flour during the mixing. Instead of using a loaf pan, I used the Lahey dutch oven method: heat the oven with a dutch oven inside and then place the dough inside the very hot pot and cooked covered for the first 20 min. Uncover to finish the cooking. No need to spray with water or use ice in the pan since the wetness of the dough and the heat of the dutch oven create enough steam to create a great crust. I used molasses instead of malt syrup and that seemed to work.
so what if I already have a poolish started? how do I use that..just getting to "know bread..."
Made these last night for our Easter brunch today and couldn't help but cut into them this morning to slather with honey butter. Yum!
I'm not a frequent bread baker, and rarely use my standing mixer for kneading when I do bake bread. For the first time, the kneading performed by the hook jammed the bowl deep in the stand, and I had a hell of a time getting the damn thing out.
I will say that it was worth it! Delicous bread :)
(and I was so glad to see that golden syrup worked as a substitution for malt syrup - it's what I had on hand, so that's what I used!)
I'm so sorry the hook jammed!! But I'm really glad you liked the bread anyway. Sorry it took me so long to respond - I've been on vacation and was unplugged for awhile. But I really appreciate the feedback!
Wow - this was wonderful bread! I couldn't find malt syrup, so used golden syrup instead - I think it probably didn't have as strong a flavor as the malt syrup would add, but it still tasted delicious. The stout gives a lovely brown color, and the texture was very nice - small bubbles and enough denseness and airness to give a lovely, chewy loaf. I forgot to fold the dough over on itself during the first rising, but this didn't seem to cause any problems, the bread turned out great. Would love to try this again, with some different beers and maybe even different herb flavors.
I'm so glad you liked it so much! And thanks so much for the feedback - I really appreciate it. And I'm so glad golden syrup worked as a good substitute for the malt syrup. Is it a sweet syrup?
Have you ever made this without a stand mixer? I don't have one, so must improvise . . . Am hoping to use this for melissav's stuffing with chorizo . . . . Thanks so much. ;o)
I've never made it without a stand mixer. It's a pretty wet dough, so let me do some thinking too. We'll be gone Thanksgiving week, and am also trying to think about my schedule tomorrow and if I can get mine to you to use. It's pretty big....
CS, you're so kind. I've given this some more thought and decided, in light of my work schedule (client work all weekend, and from early morning until night Monday through Wednesday) that I probably should just buy (I can't believe I said that) an artisan bread to use for this. I can borrow a mixer of a friend nearby if and when I get the chance to try this recipe. Thank you, though, for your generous offer. Have a safe trip! ;o)
Have you ever made this in shapes other than boules? Am wondering about making traditional ciabattas ("little slippers" in Italian, the one-sandwich-size kind) for T-Day + 1, 2, etc. Am definitely making this, one way or the other. ;o)
That sounds like a wonderful idea! I've only made it in boules, but I can't imagine why you couldn't make them in the small traditional size. I started developing the recipe when I was in culinary school and was making it there for 15 people to try as worked on my "versions". This would go great with your turkey and speck sandwiches. My favorite sandwiches with this bread are proscuitto and arugula sandwiches with mustard and swiss cheese. The only caution, and you likely know this, is that ciabatta is a very wet bread and is more difficult to work with when it's raining outside. This is best made on a sunny dry day. I would love to hear how this turns out if you make the smaller ones and to see a picture if you have a chance to take a snap. And how funny, I just picked up multi-grain cereal to make your multi-grain bread this weekend using Tom's tip with the breadcrumbs!!
I meant to say ciabatta is a very wet dough, not wet bread.
As you have probably noticed by now, I love baking breads; I am definately adding your ciabatta recipe to my "to do" bread list. I have a ciabatta recipe using all white bread flour...King Arthur and often I use a bit of King Arthut's white wheat. I have experimented, with resting the poolish for only a couple hours, forming the loaf, let it rise for a couple more hours and then bake...it came out with the moist, holey crumb and crisp chewy crust...good flavor too, however, resting the full 12 hours to overnight yields a better flavor. The method I experimented with is not traditional, but that is what I like to do when playing in the kitchen...have some non-traditional fun!
I love baking and experimenting with bread too. There's something about it that becomes a meditation for me and a link to all the generations of women who made their family's bread. I've done a shorter poolish too and agree it works fine, but like to go for the longer ferment for added flavor too. Good luck with all your bread baking, and keep those great bread recipes coming! I'm making your pita bread hopefully today.
Suzanne,
I'd like to try this but don't have any malt syrup in my pantry....can you suggest a substitution please.
We were on vacation for 3 weeks and still catching up and just now seeing your question. Let me do a little homework for you on this. My instinct says you can just omit it. It affects the beer flavor and a little sweetness. The dough is already a pretty wet dough, so I'm not sure I would add any more beer to make up for it, but maybe a little more honey wouldn't go amiss.
Way to go, Suzanne! I have hardly any experience baking bread, but I'm going to give this one a try....the stout compels me. - S
Thanks very much!! We made a lot of bread in school which I ended up loving to make so much more than I ever had thought I would. Hope you enjoy it too. Just remember ciabatta is a very wet beer and not, in my opinion, to ever be kneaded by hand. Any kind of beer works, BTW, but the paler the beer, the way less beer flavor you will have. You have to at least have a hearty amber to even taste the beer in the bread.
Thanks so much mrslarkin!
Congrats Suzanne!! I posted this my baking classes Webliography web page so teh rest of my class can see it. Looks gorgeous...I have no fun bread stuff at home (crap oven, no stand mixer, limited clean surface space) but am able to play around at school, this is going on the list along with bialys.
Thanks so much Aliwaks! I hope you have a chance to try it!
Brava, brava!!!!!!!!!!!!
Thanks so much!!!
Congratulations, ChezSuzanne...Apparently we have similar taste in delicious food and not so delicious food since we coincidentally both said we dislike organ meat!
Thanks kaykay! And what's really funny is I originally wrote "offal" is "awful" too! Definitely on the same wavelength. Congrats back to you!
We will miss you! And all the more reason to have a 3rd pot luck. Soon!
Works for me!
Yaaay! Congrats! Now, you MUST bring some of this to the potluck on Saturday!!. ;o)
Thanks so much antonia!! I KNOW you voted for me! And I would be happy to bring some to the potluck. I made your bread this week and LOVED it. Gotta run to a volunteer training.
WOW!! Thanks so much! I'm off for a volunteer training all day today, and what a fabulous way to start the day!
Congrats Chez!!! Another one for the West Coast Team!!! Inspiring recipes!! from both you and Antonia James.
Thanks!! All the recipes this week were so wonderful I thought it was a tough choice. I made antonia's bread this week and we're still enjoying the wonderful flavor of it!
Thanks TasteFood! I think your spring pea and ricotta torte is beautiful! I'm looking forward to trying it.
Beautiful recipe. There are just two in our household and we don't eat a ton of bread so I was wondering if I could freeze a loaf. If so, would it be best to freeze the dough, and if so, at what stage, or the finished product. Thanks for your thoughts!
Thanks so much melissav!! There are only 2 now in my household so I totally understand. There are 3 good options for freezing: (1) (my personal favorite) You can bake the bread 75% of the way done and then freeze it. When ready to eat it, bring to room temp and complete the baking. (2) (my least favorite) freeze unbaked dough for up to 2 weeks after shaping it, but you might want to use a little more yeast (rule of thumb is 10-20% more) to compensate for the freezing damage to fermentation. The longer you plan to freeze the dough the closer to the 20% you want to use. (3) Bake it 100% and then freeze. Note: Freezing unbaked dough will sacrifice the most in flavor and fermentation. But if you do it, make sure you've done your final shaping. Hope this helps! And hope you enjoy the bread!
Thanks Suzanne. I'm just made the poolish and I'm going to give option number 1 a try tomorrow. I'll let you know how it turns out . . . great, I'm sure!
Hi Suzanne - Congrats on the win! I have one more question for you - When I made this over the weekend, the dough was so sticky I couldn't work with it and shape it. I'm a novice at making bread so I think I did something wrong. Could it be that I didn't add enough flour at the beginning?
I'm having the sticky issue also, so would love to hear your recommendations. I'm sure I messed up something in the beginning.
Now seeing your comment on this on the stickiness. Sorry! Ciabatta bread is a very wet bread which is what gives it the holes. I'm not sure if the problems are in the kneading process or the shaping. It's not really possible to knead it by hand and it must all be done with the dough hook in a standing mixer. When I pre-shape it, I flour my hands pretty well and do a rough shape. I cover it first with a towel and then with plastic on top of the towel as the plastic will stick to the dough. If I forget to do that, I just peel the plastic off and have to lose some of the dough with it. When I do the final shape, I have a well floured work area and again well-floured hands. Another possibility, if this doesn't work is that if you're in humid areas geographically, you could have a more moist dough. Honey absorbs a lot of moisture from the air. During the rising, that could be happening. So you could omit the honey and add some sugar in its place I would think, although I confess I haven't tried that version. Does any of this help?
Another thought i just had was to make sure you guys only used 10 oz of the poolish. I threw away the poolish I didn't use. This is a lot of what makes it such a sticky dough.
Thanks for the tips. The bread still turned out delicious - I just lost a lot of the dough in the process. I live in South Florida, which is about as humid as you can get so that may explain it (and I probably didn't flour my hands enough). I'm definitely going to give it another go once we finish the two loaves and I'll try sugar to see if that helps with the stickiness. Thanks again!
I'm sure I added too much poolish! It was too runny to even shape. I put it all in a bread pan and baked it as one loaf. I didn't get the holes, but it made a very tasty dense bread. Will have to try again and see if I can get it right. Thanks for the tips.
Well at least you both enjoyed the flavor of the bread, if not the process of making it! Hopefully it's easier to work with the next time around.
Thanks for all of your help Suzanne. I think it had to be the humidity here. We had the doors open most of Sunday and it was a hot rainy FL day (i.e., very very humid). We really enjoyed the bread and I made my husband clean up the sticky mess. So it all worked out well in the end!
One final thought on the stickiness, Melissa, that may allow you to keep the honey in for the flavor and crust is to reduce the poolish that you put into the dough by an ounce and increase the flour by an ounce. You would still have enough poolish in the dough to give you the crust and crumb of a ciabatta, but it may be easier to work with in a humid climate. If you remove 2 ounces of poolish, though, I would only add 1 1/2 ounces of flour back in.
Yeah!! Love the second photo where you see the texture of the interior...it looks wonderful...Congrats!
Thanks kaykay and huge congrats backatcha!! The poolish has everything to do with the type of texture you get with ciabatta. You could probably cut out the malt syrup if you had to, but never the poolish.
Congratulations to all the California contest winners!! and a Bridge series between Antonia and Chez
Thanks so much dymnyno! Pretty amazing that antonia and I are in the finals together!
Okay, this question is for anybody who reads it . . . should I buy a stand mixer, especially to use in making bread? I don't own one, primarily because I have a teeny tiny "maid's" kitchen with precious little counter space and insufficient clearance under my upper cabinets. I could put a stand mixer in a work space we have that's adjacent to the kitchen, but still fairly convenient. I've never thought I needed a stand mixer, but with all the recipes posted last week in which people not just use, but for which they recommend, a stand mixer, I'm re-thinking this. Thank you, everyone!! ;o)
I confess I've made this bread also with a food processor as well as a stand mixer. I have one that has a "dough" button, and while I was concerned it might work the dough too much and become too tough, it was fine. Don't know if that might be an option?
I should add that the FP didn't give me nearly as much control over the dough as the stand mixer did, but in a pinch it can work.
Thanks nannydeb! I was so surprised!! But excited.
congrats, ChezSuzanne! Love all your tips. I proof my bread in the microwave, too! It's a great trick.
You are such a master baker, so thanks so much!
Oh My Gosh! I'm on way out but thought I'd just check in to see who made finalists. Thanks So Much!!
Thanks monkeymom! I'm really excited!
Anyone know where to buy malt syrup? Is it something a brewery might have? We have a very awesome brewery right around the corner and that would make this very very easy.
Hi Ltepper - I got mine at Whole Foods. It comes in a jar and I think it was in the section that had molasses, etc by baking stuff. Hope that helps!
Very excited to have this wonderful recipe with all the important tips! Thank you for sharing!
Breadbaking did not come naturally to me and I really needed to learn the techniques for getting it to consistently come out the way I wanted it to. Thanks so much!!
Thanks so much drbabs!
Trying to make more yeast breads this year and have yet to learn about poolish and all the other preferments. As a beginner, I completely appreciate the thoroughness of the instructions and can't wait to try this. I'm a ciabatta addict, too.
Good luck with it! I hope you like it.
Have never made ciabatta, but am utterly and totally inspired by this recipe. What a gorgeous loaf!! Am definitely going to try this. Stay tuned . . . . . . Love your photo, too! ;o)
Thank you as always for all your kind, supportive comments. And as you know, I love your food too!
I am ready for lessons - are you willing to take on a student? Thumbs up.
Absolutely! And thanks for your thumbs up. Anyone can do it, but there are a few simple rules I've found. Hope these tips work for you and didn't make for too long of a read :-)!!
Thanks student epicure! I look at bread making as an intersection of art meets science, and I'll be the first to admit I'm still on a learning curve. I hope my tips help and the bread is a success for you.
looks wonderful! i don't have much experience baking bread, so all your tips are much appreciated. planning to try this out over the weekend.
Stephanie is the Head Recipe Tester of Food52.
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The poolish (or starter), which we made the night before: this helps create a crisper crust and more air pockets.
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Amanda digs into the bread flour. Like ChezSuzanne, we're partial to King Arthur.
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The dry ingredients go into the mixing bowl first: flour, yeast and salt.
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Word to the wise: malt syrup is incredibly sticky!
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This bread calls for a full 2 1/2 tablespoons of fragrant, chopped rosemary.
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In goes the poolish (or, as we like to call it, "the Blob").
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The stout looks kind of like chocolate.
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Make sure to keep the dough hook on fairly low speed, which simulates kneading by hand.
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When the dough has been worked enough, it will stretch pretty far without breaking.
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We formed the dough into a ball and let it rise in an oiled bowl.
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At hour-long intervals, ChezSuzanne has you gently fold the dough over on itself. This pushes out some of the air without deflating the dough completely.
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Once the dough has doubled, you separate it in two. We just guesstimated, as we were feeling too lazy to pull out the scales again.
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Amanda helps Merrill tuck an errant piece of dough underneath her boule.
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An easy way to flour your hands and the counter at the same time.
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These loaves remind us of Jack Sprat and his wife.
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Amanda can't resist copping a feel. The dough is SO soft!
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After slashing the bread with a razor, it gets a spritz of water and a sprinkling of coarse sea salt.
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Amanda waits for Merrill to get the bread into the oven, the ice cubes in her hands nearly giving her frostbite.
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The cubes create steam while the bread bakes, giving it a lovely crust.
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I do not have a mixer and wonder if this bread could be made following the no-knead Lahey method. Otherwise I will have to use my hands. Surely ciabatta style breads predate electric mixers...
Thanks for your help. I do love dark, earthy breads. Each week, i use the Lahey method for bread made with my homemade levain.