Arisan Bread Day 3- Ciabatta and Baguettes

The class is split into two teams (by last name).
Team 1- Poolish Baguette and Biga Ciabatta
Team2- Pate Fermentee Baguette and Poolish Ciabatta

I am on Team 1
Poolish Baguette
Poolish
Bread Flour 9.8 lbs
Water 9.8 lbs
Yeast .02 lbs
Final Dough
Bread Flour 19.8 lbs
Water 9.7 lbs
Yeast .6 lbs
Salt .28lbs

Biga Ciabatta
Biga
Flour 7.7
Water 4.6
Yeast .01
Final Dough
Flour 17.9
Water 14.1
Yeast.27
Salt .5

Even though the ciabatta has a 3 hour fermentation time we mixed the baguette first to avoid bottlenecks- (everything going in the oven at the same time)

For mixing- it is important to reserve water- when first mixing the dough together- in case of scaling error and other factors, it is vital to get the hydration right.
Mixing the cibatta- When using a stiff preferment (Biga, pate fermentee, levian) where the hydration is low or balanced, it is added once the dough is mixed. (meaning the ingredients for the final dough is mixed- flour, water, yeast, salt- then the hydration is adjusted, and THEN the preferment is added)

 Remember to taste the dough- make sure the salt is added
Salt makes the dough very elastic. If no salt it added the dough develops very quickly. - it can still be added- during the first stages of mixing. If too much salt is added more flour and water - proportionally by %

Remember to temp the dough- if the dough is improved and at DDT- take it off!

Spiral mixer

In the Hobart the dough hook picks the dough up and slams it against the wall. The spiral mixer gentaly massages the gluten. and the hook and bowl spin simultaneously.

Controls for spiral mixer, takes a minute to figure it out

Oil the bins with olive oil for bulk fermentation- its easier to get the dough out- cover with plastic to prevent skin forming.
The baguette dough is folded once, and the ciabatta three times. When folding the dough gains strength, the gluten alines, and it absorbs more water (gets less sticky).

The baguette  is portioned at 12oz and rolled into a light ball- preshaping gives the dough a uniform shape and skin, it keeps the gas in
It is benched rested for 20 min then shaped
for shaping the baguettes
from roll- flatten and fold top to bottom
turn 180 and fold top to bottom-(like a letter) sealing the edges with your palm
fold in half
roll out middle to edges like a snake
(so third, third, half)
The baguette proofed for an hour

Baguettes proofing in a couche

Baked at 480- a few seconds of steam is released before the bread is placed in the oven. then a few more seconds are released. once the bread showed some color- the damper is pulled. (all lean dough gets steam)

Finished Baguette

The ciabatta gets no preshape. it is portioned and left to bench rest. After the bench rest poke lightly and stretch out. toppings can be placed on the bread before or after proofing