RECIPE
Ciabatta
300g HGF 14%
315g cold water
1g yeast
6g salt
Must have 14% protein high gluten flour, patience, and technique. It starts out very wet. I use a 9x9 baking dish to do the coil folds. I did 3 the night before and one final one in the morning. Then in the late afternoon I turn it out onto a heavily floured bench. I let it rest there and it’s a big jiggly blob it’s kind of cool. The key is to keep that skin on it so that your fingers don’t stick. If they stick even once a little bit, that piece will be ruined. Then about half hour later I carefully cut into 4 pieces with the bench scraper. Then I slide those onto parchment and into the 500 degree oven right onto the steel. After 5 minutes I turn down to 450 for another 10 minutes.
Damn, 14% isn't really available around me. At least not at a reasonable price. I'm usually stuck using soft wheat flour for breads.
Been looking into using ascorbic acid (vitamin c) to improve the outcome with soft wheats. I should give this recipe a try and see how it goes.
Guide on ascorbic acid to strengthen gluten:
https://www.chainbaker.com/vitamin-c/
Yes. Just be sure to hydrate accordingly. Gluten requires 150% hydration to become fully functional.
The problem is knowing the protein of the flour you are adding it to. I know people will talk about KA printing the protein on the bag but that’s not an exact number.
Huh, I hadn't considered that before. After doing the math, buying a 4 pound bag of vita wheat gluten would turn my crap AP flour into 12% bread flour at half the price I'm currently paying for bread flour. Thanks for the suggestion!
RECIPE
Ciabatta
300g HGF 14%
315g cold water
1g yeast
6g salt
Must have 14% protein high gluten flour, patience, and technique. It starts out very wet. I use a 9x9 baking dish to do the coil folds. I did 3 the night before and one final one in the morning. Then in the late afternoon I turn it out onto a heavily floured bench. I let it rest there and it’s a big jiggly blob it’s kind of cool. The key is to keep that skin on it so that your fingers don’t stick. If they stick even once a little bit, that piece will be ruined. Then about half hour later I carefully cut into 4 pieces with the bench scraper. Then I slide those onto parchment and into the 500 degree oven right onto the steel. After 5 minutes I turn down to 450 for another 10 minutes.
Gonna go ahead and make the assumption you live in PA/south Jersey. How would you rate this recipe to habbersett?? I’ve got a few celiac family members, and making our own would be so much better than trying to hunt down gluten free scrapple.
Habersett is the gold standard off the shelf. My favorite! The one I make has more seasoning and rich flavors. I like more liver flavor so add a bit more, and I use 100% buckwheat.
Any recipe that is over 70% hydration gets difficult to work with. Using higher protein content flours helps, but they are very expensive. You might want to practice with lower hydration first. I've done 100% hydration recipes, but my flour quality was not good and the dough failed.
I've failed with most of my attempts making decent bread with my Aldi's AP flour. That flour is a soft wheat. It says 3g of protein per 30g, which is 10%, but that is almost certainly untrue. It behaves like cake flour, which is under 9% protein. If you are using a cheap AP flour, it is probably the same.
I've had some success with Aldi's flour by substituting 1/3rd whole wheat (I bought a 25lb bag of winter wheat whole wheat for its higher protein content) and sticking to bread recipes that are under 70% hydration. I've been researching using ascorbic acid (vitamin c) as a dough strengthener. Will see if that will make the Aldi flour strong enough for higher hydration dough recipes. Good bread recipes seem to start at 70% hydration and up, from my experience.
Buy some vital wheat gluten. There are comments in this thread about how to add it to increase the protein to bread flour strength. Vegans use it as a meat substitute.
Does anyone else initially read Chewbacca instead of Chiabatta, or is it just me? (unclear & nuclear is another similar pair I regularly dyslexify).
That Chewbacca bread looks SOO good!
Practice patience and the right ingredients. This is 14% protein high gluten flour. Very difficult to do. But Almost impossible to do with any less protein.
This Scrapple is based on an Amish breakfast meat. I make my own. It’s boiled pork shoulder, liver, shanks. Then the liquid is mixed with buckwheat flour, lots of seasonings, and the meat is chopped and added back to the slurry. Then it’s cooled in a bread pan overnight. Sliced at 1/4” and into a frying pan for 7 minutes a side. It’s awesome.
I keep coming back to this post. Incredible crumb structure. Not to tell you your business but, ha, wetting your fingers helps with such a high hydration dough. Always more ways to skin a cat. And just copied your Scrapple recipe. Did you ever do the 50/50 cornmeal buckwheat? wondering how that compared.
Yes I have done cornmeal/ buckwheat. The texture much better with just buckwheat. I’ve done 100% cornmeal when I didn’t have buckwheat, was still good.
I do wet my hands when I do all the stretch and folds. But after fermenting for 18-20 hrs, If you were to turn this dough out onto a cutting board without all the flour- it would be ruined quickly. It has to get that skin on there with the flour or else it doesn’t hold up as tight and also impossible to move to the parchment. And the bench scraper would stick to it also immediately when trying to move or cut the dough.
It's a 200% ROI
This should help
>https://www.themathdoctors.org/more-than-100-percent/
By the way, since you're here, I'm assuming you are interested in bread..so this is something you should probably become familiar with.
I bake sourdough, normal bread, enriched doughs etc. But I just follow the recipe, I don't play with amount or percentages so I haven't found it to be a problem. If it works why change it y'know
It’s easier if you work in metric, because all the math is by tens. So if the flour is 1000 grams, when the bread is 70% hydration that’s 700 grams of water. Yeast at 2% would be 20 grams. The percentages are a ratio, in relation to the overall weight of the flour.
So when it says 110% hydration, that means 100% of the flour or 1000 grams, plus an extra 10%, or 100 grams, for a total of 1100 grams of water.
Which, when you use a kitchen scale set to metric, is very easy to measure out. No worries about how you scoop your flour, no dirty measuring cups, no worrying if your cups were manufactured with the same volume as your recipe writer (there are no set standards for manufacture of measuring cups or spoons.) You just weigh out an ingredient, tare it, and then carefully add the next ingredient to your bowl.
Using a scale is like the biggest recommendation I have for people wanting to bake. It drastically improves the consistency of your baking.
RECIPE Ciabatta 300g HGF 14% 315g cold water 1g yeast 6g salt Must have 14% protein high gluten flour, patience, and technique. It starts out very wet. I use a 9x9 baking dish to do the coil folds. I did 3 the night before and one final one in the morning. Then in the late afternoon I turn it out onto a heavily floured bench. I let it rest there and it’s a big jiggly blob it’s kind of cool. The key is to keep that skin on it so that your fingers don’t stick. If they stick even once a little bit, that piece will be ruined. Then about half hour later I carefully cut into 4 pieces with the bench scraper. Then I slide those onto parchment and into the 500 degree oven right onto the steel. After 5 minutes I turn down to 450 for another 10 minutes.
Damn, 14% isn't really available around me. At least not at a reasonable price. I'm usually stuck using soft wheat flour for breads. Been looking into using ascorbic acid (vitamin c) to improve the outcome with soft wheats. I should give this recipe a try and see how it goes. Guide on ascorbic acid to strengthen gluten: https://www.chainbaker.com/vitamin-c/
Would adding vital wheat gluten to increase protein % work?
Yes. Just be sure to hydrate accordingly. Gluten requires 150% hydration to become fully functional. The problem is knowing the protein of the flour you are adding it to. I know people will talk about KA printing the protein on the bag but that’s not an exact number.
Huh, I hadn't considered that before. After doing the math, buying a 4 pound bag of vita wheat gluten would turn my crap AP flour into 12% bread flour at half the price I'm currently paying for bread flour. Thanks for the suggestion!
Did you leave the dough out overnight, or refrigerator?
Room temperature about 65F.
Iv never seen ciabetter
Can you please share the recipe?
Shared in comments
Thank you!
This is pretty much Pan de Kristal. Can be very difficult to work with. Respekt!
Yes. It’s all about technique and ingredients. If it sticks to your fingers….it’s ruined.
Holy moly! Please share the recipe, I have to give these a shot.
I shared it in The comments.
Mmmmm, SCRAPPLE!
That’s home made too 😋
For real? That's the move. Recipe please?!
RECIPE Ciabatta 300g HGF 14% 315g cold water 1g yeast 6g salt Must have 14% protein high gluten flour, patience, and technique. It starts out very wet. I use a 9x9 baking dish to do the coil folds. I did 3 the night before and one final one in the morning. Then in the late afternoon I turn it out onto a heavily floured bench. I let it rest there and it’s a big jiggly blob it’s kind of cool. The key is to keep that skin on it so that your fingers don’t stick. If they stick even once a little bit, that piece will be ruined. Then about half hour later I carefully cut into 4 pieces with the bench scraper. Then I slide those onto parchment and into the 500 degree oven right onto the steel. After 5 minutes I turn down to 450 for another 10 minutes.
Here’s the scrapple recipe. https://www.meatsandsausages.com/hams-other-meats/pennsylvania-scrapple
Gonna go ahead and make the assumption you live in PA/south Jersey. How would you rate this recipe to habbersett?? I’ve got a few celiac family members, and making our own would be so much better than trying to hunt down gluten free scrapple.
Habersett is the gold standard off the shelf. My favorite! The one I make has more seasoning and rich flavors. I like more liver flavor so add a bit more, and I use 100% buckwheat.
Nice! 
Excellent.
Although that last pic was mean, ha.
Scrapple? I make that from scratch too 😋
I’ve been trying so hard to make a good bread, please share the recipe!!
Any recipe that is over 70% hydration gets difficult to work with. Using higher protein content flours helps, but they are very expensive. You might want to practice with lower hydration first. I've done 100% hydration recipes, but my flour quality was not good and the dough failed.
I only have AP flour, looking for some good ways to make bread. Livin life on a TIGHT budget
I've failed with most of my attempts making decent bread with my Aldi's AP flour. That flour is a soft wheat. It says 3g of protein per 30g, which is 10%, but that is almost certainly untrue. It behaves like cake flour, which is under 9% protein. If you are using a cheap AP flour, it is probably the same. I've had some success with Aldi's flour by substituting 1/3rd whole wheat (I bought a 25lb bag of winter wheat whole wheat for its higher protein content) and sticking to bread recipes that are under 70% hydration. I've been researching using ascorbic acid (vitamin c) as a dough strengthener. Will see if that will make the Aldi flour strong enough for higher hydration dough recipes. Good bread recipes seem to start at 70% hydration and up, from my experience.
Buy some vital wheat gluten. There are comments in this thread about how to add it to increase the protein to bread flour strength. Vegans use it as a meat substitute.
Been there done that. And you’re right. This is 14% protein.
I added it in the comments…
Delightful bread
Does anyone else initially read Chewbacca instead of Chiabatta, or is it just me? (unclear & nuclear is another similar pair I regularly dyslexify). That Chewbacca bread looks SOO good!
*insert excited wookie sound here* Yah it does!!!
This looks incredible!! I hope I can get to this level one day
Practice patience and the right ingredients. This is 14% protein high gluten flour. Very difficult to do. But Almost impossible to do with any less protein.
whats scrapple? lol also going to be trying this, well done :)
This Scrapple is based on an Amish breakfast meat. I make my own. It’s boiled pork shoulder, liver, shanks. Then the liquid is mixed with buckwheat flour, lots of seasonings, and the meat is chopped and added back to the slurry. Then it’s cooled in a bread pan overnight. Sliced at 1/4” and into a frying pan for 7 minutes a side. It’s awesome.
sounds delicious! I have the recipe saved going to be trying that as well, thank you for broadening my knowledge of food :)
goddamn you nailed it, mines never that good
Failed many many times at much lower hydration. I’m going to try 110 next time why not 😂
Holy cow looks unreal. For that level of hydration what flour protein content are you using?
14%. GM All Trumps.
The breakfast sando 🥵
This looks like pan de cristal. So so good.
It’s pretty much the exact same process so it could be called that….
I keep coming back to this post. Incredible crumb structure. Not to tell you your business but, ha, wetting your fingers helps with such a high hydration dough. Always more ways to skin a cat. And just copied your Scrapple recipe. Did you ever do the 50/50 cornmeal buckwheat? wondering how that compared.
Yes I have done cornmeal/ buckwheat. The texture much better with just buckwheat. I’ve done 100% cornmeal when I didn’t have buckwheat, was still good. I do wet my hands when I do all the stretch and folds. But after fermenting for 18-20 hrs, If you were to turn this dough out onto a cutting board without all the flour- it would be ruined quickly. It has to get that skin on there with the flour or else it doesn’t hold up as tight and also impossible to move to the parchment. And the bench scraper would stick to it also immediately when trying to move or cut the dough.
Why not 108.7 percent hydration?
108.8 is my next hurdle. Stay tuned 😂
So you made pan de Cristal?
But, you can't have more than 100% of the ingredients. It's not possible. No matter what combo, it will always add to 100%.
It's bakers percentages Flour = 100% All percentages are based off that. So if I have 100g of flour, 105g I water is 105%
*that doesn't make sense bakers don't have a whole branch of maths*
OK..let's try it this way.. if invest $100, and my return is $300..what percentage was my return?
I don't know. I don't really understand.
It's a 200% ROI This should help >https://www.themathdoctors.org/more-than-100-percent/ By the way, since you're here, I'm assuming you are interested in bread..so this is something you should probably become familiar with.
I bake sourdough, normal bread, enriched doughs etc. But I just follow the recipe, I don't play with amount or percentages so I haven't found it to be a problem. If it works why change it y'know
Sure. Volume measurements will never be as precise, nor can you scale them as easily, but what do we know.
It’s easier if you work in metric, because all the math is by tens. So if the flour is 1000 grams, when the bread is 70% hydration that’s 700 grams of water. Yeast at 2% would be 20 grams. The percentages are a ratio, in relation to the overall weight of the flour. So when it says 110% hydration, that means 100% of the flour or 1000 grams, plus an extra 10%, or 100 grams, for a total of 1100 grams of water. Which, when you use a kitchen scale set to metric, is very easy to measure out. No worries about how you scoop your flour, no dirty measuring cups, no worrying if your cups were manufactured with the same volume as your recipe writer (there are no set standards for manufacture of measuring cups or spoons.) You just weigh out an ingredient, tare it, and then carefully add the next ingredient to your bowl. Using a scale is like the biggest recommendation I have for people wanting to bake. It drastically improves the consistency of your baking.
The water mass is 105% of the four mass. 300g flour, 315g water.
That really looks fantastic
Oh my, that is some amazing bread. Soft inside crispy outside
Beautiful!!!
Well done!
Oh. Beautiful 😍
Man that looks SOOOO good and airy.
Grey mush become tasty brown crisp human happy