Comments on
Iz's Vegan Ciabatta
Felice @morinoko
Is this the Ciabatta you had with the veggie burger? I'm going to have to try! Is ciabatta ever made with sourdough?
izawoodsman @cook_3391490
Yes this is the one. I'm sure at one point it was a sourdough. The amount of biga, and fermentation time, give it a good strong taste. I am not sure if I would want the sourdough messing with that.
izawoodsman @cook_3391490
I need to clean this recipe up. It didn't tranfer well when Cookpad took over allthecooks. I will try to do that today.
izawoodsman @cook_3391490
There, it's done. Since the last update it only needed some minor changes.
Felice @morinoko
Awesome! I'll give it a try later. Yeah, I figured it would have plenty of flavor with the long ferment. Cant' wait!
izawoodsman @cook_3391490
I hope you like it. Hey, if you ever want it in bakers percentages, just let me know. I may go back and add them and put them at the end for now on. I don't know if you are using grams or not.
Felice @morinoko
Yes! I was going to ask, but I didn't want to be annoying :P I always use grams whenever possible.
izawoodsman @cook_3391490
It's 3am and time for bed. I will add them when I wake up. It'll go well with my coffee and a good slow start for the day.
izawoodsman @cook_3391490
ok, baker's percentages are in the final step and a picture for conversion to grams
fenway @Fenway
This looks hreat another bread try for me when I get some time. If its as good as your french bread, you will mak a bread maker out of me!
izawoodsman @cook_3391490
I hope you like it. As you can see, it's not a big difference from the french you've done. The dough is a bit wetter, and not as many folds. I'm here if you have questions.
fenway @Fenway
I will thanks, I think the french bread was a good way to learn the folds, I feel pretty comfortable with that part now
izawoodsman @cook_3391490
You won't need one for this or my French bread recipe either. Both are hand mixed, the French even needs less mixing.
izawoodsman @cook_3391490
biga os the first section of the recipe. the first flour, yeast, and water. That is then fermented for 12 to 24 hours and used in the final dough.
mandy @mandyoh20
Brilliant recipe....
Love the full details on how to make it and step by pictures
Gonna give this a go this weekend tx for sharing
Love the full details on how to make it and step by pictures
Gonna give this a go this weekend tx for sharing
izawoodsman @cook_3391490
Thanks. I'll be putting more pics in soon. More on the baking side of things.
Rae @ReyTheCook
I just made biga dough with instant dry yeast. after 24 hour will dissolve like yours?
izawoodsman @cook_3391490
it starts out pretty stiff. compare your to the pictures in the recipe. If you packed your cup of flour, it may be too dry. Just let it go for the 24 hours and compare that. If it's still too dry ....
izawoodsman @cook_3391490
you can add a little more water in the final dough. Just do it a little bit at a time so it doesn't get too wet.
Rae @ReyTheCook
I just made biga dough with instant dry yeast. after 24 hour will dissolve like yours? mine is so dry now,
izawoodsman @cook_3391490
Let it go the 24 hours. If still too dry, add a little water to the final dough.
