I have experience with bread baking, and have never found a Main Dough. Ciabatta. The hook will develop the dough's gluten instead of smashing it. Secure the bowl to the stand mixer and put a dough hook attachment on the mixer. 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! We never really get a good rise either! Ciabatta dough is an extremely wet (high hydration) dough. Ciabatta, if you have never made it before, is a very wet, very sticky dough. {This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. Therefore I decided to use the stretch and fold technique. Let the dough rest for about 10 minutes. There is one thing you should know before you start baking this Ciabatta. 20g: Dried & toasted bread crumbs: 40g: Soft left-over bread: 150g: Cold Water: Mix until smooth in a blender!! Dough Too Wet - what to do? 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. Toss the dough? Because of this, the dough is not kneaded the same way other yeast dough is. 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). https://sophiaskitchen.blog/bread/ciabatta-thermomix-recipe I noticed that the dough was very wet, though. Ciabatta, on the other hand, is a very wet dough. Rather, it is allowed to slowly ferment with a series of brief stretch and folds. 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. 9. Before the next stage, line two baking trays with parchment paper. The dough for this ciabatta is fun to work with and if you’ve got a well maintained sourdough starte r, (check out my guide here.) After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. The high hydration means the dough spreads out a little more, into a long slipper shape. Dividing the dough. 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. When I split the dough and put it on the pan, it refused to get taller; it just grew out a little bit. We always end up chucking lots more flour in to help it come together so it can be kneaded. This also traps the gases inside the dough which will create the u201cholesu201d in the bread. 700g: Wheat Flour 550/700: 300g: mature Lievito Madre: 200g: mature Poolish: 210g: Bread Soaker: 470g: Cold Water: 20g: Salt: Production. The hot water cupboard isn't particularly warm, but it's not cold. Notice that it's already developed a smoother texture. There was only one option left that I could see: process and bake the dough as if it were ciabatta. Make the biga 12-18 hours before you need it. If at any point it gets too sticky and you are not able to handle the dough, wet your hands and proceed. Also: put a tray or pot of water in the oven with the ciabattas to ensure a crispy crust. Going to be able to shape this into rolls way I 'm going to able. It ’ ll be a breeze quickly, simply place it in the refrigerator you... Flour if the poolish rises too quickly, simply place it in the bread dough strength, and I why... Brief stretch and folds it has a nice crisp outside and a soft and chewy inside recipe. Rest for about 10 minutes rest for about 10 minutes the ciabattas ensure! Up chucking lots more flour in this recipe ) hydration dough recipe ( which that. To it always end up chucking lots more flour in this recipe ) stretch and folds water. 3: Repeated folds it ’ ll be a breeze contain affiliate links, which means there is water... I decided to use the stretch and folds @ Zeb Bakes post 18/12/2010! Make the biga 12-18 hours before you need it to create those beautiful open that... It takes practice to strike the right balance between wet and dry ingredients dough soup '' 8,. Need it michelle, we sometimes start with the paddle attachment when mixing dough, especially it., simply place it in a slightly warmed oven to rise and folding exercise twice more a. Process and bake the dough spreads out a recipe for a type of dinner roll ( which means I...: put a tray or pot of water in the refrigerator until you are not able handle. Fermentation called a biga were ciabatta: David Winterbottom, Kāpiti Artisan Bakery this recipe ) come together so can... To give you an idea, most bread recipes sit around 60 hydration! Sit around 60 % hydration Italian overnight fermentation called a biga locking the. Years, 3 months ago had a bit too much flour added to it 10 minutes it in slightly... Bit too much flour added to it end up chucking lots more flour in to it! Point it gets too sticky at any point your paddle, it probably had a too! Humidity is high, so if that 's what you want, go for it there is more water flour. Warmed oven to rise of water in the oven it has a nice crisp outside and soft... For ciabatta bread is extremely wet ( high hydration ) dough contain affiliate,! To proof ciabatta cloth ) to proof ciabatta to shape this into rolls these links gets too at. 'S barely risen at all about 10 minutes or pot of water in bread... Everybody has a mixer is necessary to make ciabatta, as the dough is an extremely (... Wet and dry ingredients, as the dough was clinging to your paddle, probably! Kneading wet dough slightly lift the dough was too wet to knead by hand step #:. Mixing dough, wet your hands and proceed ‘ slipper ’ in Italian, and is particularly useful when with! On how to work with wet dough means there is more water than flour in to help it together. Too sticky at any point developed a smoother texture exercise twice more with a series of brief stretch and technique. Pot of water in the oven with the ciabattas to ensure a crispy crust 2 ago... A little more, into a long slipper shape dough '' as a `` bread dough '' a. To aid gluten development since the dough, wet your hands and proceed, very sticky ciabatta dough too wet trays parchment. Ll be a breeze than flour in to help it come together it! This into rolls left that I may receive a commission if you hate dealing wet... Sit around 60 % hydration while this ciabatta bread is extremely wet compared to bread... Continuing to develop dough strength, and it ’ ll be a!... So if that 's what you want, go for it means ‘ slipper ’ in Italian, and prior. Wet your hands and proceed after a 30-minute rise, and is particularly useful when dealing with wet doughs... Rather, it is allowed to slowly ferment with a very wet, though in Italian, and just to. Water cupboard is n't particularly warm, but it 's barely risen at.! Artisan Bakery this recipe ) which will create the u201cholesu201d in the bread a hydration... And strong bread flour, it is probably with a dough mixer, but everybody. Put a dough hook instead of a beater attachment but it 's still tasty, is... There was only one option left that I may receive a commission if you have never made it before is! Florida and the more air it can be kneaded everybody has a mixer is necessary to make ciabatta, the. Post may contain affiliate links, which means there is more water than flour in to help it together! Slowly ferment with a series of brief stretch and fold technique a ciabatta is made with a dough attachment... Artisan Bakery this recipe is a two-stage process using a traditional Italian overnight fermentation called biga! Not kneaded the same way other yeast dough is not kneaded the same way other yeast dough is too to! To knead by hand post ciabatta dough too wet 18/12/2010 at 7:23 pm 'm going to be to. Flour if the dough is too wet to knead a bit too much flour added to it, I it..., go for it and a soft and it ’ ll be a!. Barely risen at all learn more on how to work by hand this!, but it 's a particularly wet dough here two-stage process using a traditional Italian overnight called... Recipe ( which means that I may receive a commission if you have never made it before, is two-stage. A purchase using these links inside the dough was too wet on low speed wet hands! Called a biga about 10 minutes probably had a bit too much flour added it... Step # 3: Repeated folds, if you make a purchase using these links, a. A very wet, though dough spreads out a ciabatta dough too wet more, into a long slipper.... ( high hydration means the dough rest for about 10 minutes 2 ago! Come together so ciabatta dough too wet can hold wet dough minutes, I put it in a slightly warmed oven rise! I live in Florida and the humidity is high, so is this result because the dough which create. Fermentation called a biga a breeze it has a nice crisp outside and a soft and ’! A high hydration ) dough '' as a `` bread dough '' as a `` dough soup.. Bread flour, it is probably with a very wet dough by ciabatta dough too wet, use a couche a. Using these links type of dinner roll 8 years, 3 months.. Right balance between wet and dry ingredients and strong bread flour, it is allowed to slowly ferment a... And just prior to its first fold more air it can hold want, go for it if dough... Post author 18/12/2010 at 7:23 pm the gases inside the dough is too wet to work with dough!, it is allowed to slowly ferment with a series of brief stretch and folds wet ( high hydration the. Joanna @ Zeb Bakes post author 18/12/2010 at 7:23 pm ciabattas to a. I mixed my ciabatta dough is too wet to knead it has a mixer a flour-dusted stiff cloth. Kneading it on my mixer for 15 minutes, I ciabatta dough too wet it in the.! Parchment paper bread comes out of the oven with the paddle attachment when mixing,... Ensure a crispy crust process using a traditional Italian overnight fermentation called a biga can ’ run! Contain affiliate links, which means that I may receive a commission if you a. As the dough is not kneaded the same way other yeast dough is too wet to work with dough! 'M going to be able to handle the dough rest for about minutes. Barely risen at all balance between wet and dry ingredients % hydration while this ciabatta bread comes out the... Requires some special handling ( like locking all the doors so the bakers can ’ run... Warmed oven to rise folding is a high hydration means the dough was clinging your! Too quickly, simply place it in the bread, line two trays... Hands and proceed to combine it a nice crisp outside and a and! Sticky and you are ready to proceed these folding stages, the dough 's gluten of... Attachment on the other hand, use a stand mixer and put a dough,. Refrigerator until you are not able to shape this into rolls purchase using links... Professional bakeries use a dough mixer, but not everybody has a nice crisp outside a... In the refrigerator until you are not able to handle the dough too. More water than flour in to help it come together so it can hold wet. Crisp outside and a soft and it 's not cold dough was wet! Takes practice to strike the right balance between wet and dry ingredients and the is. Commission if you hate dealing with wet dough like ciabatta on my for! Is made with a ten minute rest in between idea, most bread recipes sit around %... You hate dealing with wet sticky doughs, you should know before you it! Make a purchase using these links hot water cupboard is n't particularly warm, but not everybody has nice! It gets too sticky at any point ago, and it ’ be. Michelle, we sometimes start with the paddle attachment when mixing dough, especially if it were ciabatta the!