Tuesday, August 9, 2011


I am back with another video installment: a bread baking double feature! This time, ciabatta. The secret to a chewy ciabatta with those characteristic holes is a very wet dough that you handle and shape on a floured surface. As long as you keep things well-floured your bread making adventure won't devolve into a sticky mess. The video is rather long but I wanted to show the shaping in real time. It made me realize that I pat/fondle my dough a lot. You'll see what I mean. The recipes are, of course, from Peter Reinhart's The Bread Baker's Apprentice. Start the day before you want to make the bread with the poolish--I think it tastes better after being in the fridge overnight. I use a stand mixer to make the ciabatta dough, but Reinhart says you can do it with a spoon. I have yet to try that.

Poolish (a bread pre-ferment) from Vegan Dad on Vimeo.

- 11.25 oz (2.5 cups) bread flour
- 12 oz (1.5 cups) water, room temperature
- 1/4 tsp instant yeast

Ciabatta from Vegan Dad on Vimeo.

- poolish, from above
- 13.5 oz (3 cups) bread flour
- 1 3/4 tsp salt
- 1 1/2 tsp instant yeast
- 6 oz (3/4 cup) lukewarm water


Ian said...

Even though I don't actually know you, I read your blog all the time. I watched this last night and thought of you. And today you put up a post that uses poolish. Not totally sure if the link will work from Canada.


Zion Lights said...

Inspiring recipes vegan dad.. I'll have to get my husband (also a vegan dad) to cook a few of them! Zion

Vanessa Quinones said...

Well, I didn't get the big holes I wanted but that may be due to my altitude (6550').It's still very good and worth doing again and worth sharing. Had to look up "poolish". That seems to be a "sponge". Got it!

Angela A. said...

So I just made this bread yesterday and WOW it turned out great! Big thanks for the video it helped a lot.

Angela A. said...

Just made this the other day, the video really helped & it turned out great!