The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)
The True Bread Videos:
- Forming loaves of bread and rounds
- Kaiser rolls, the original hand-marked vienna bread rolls
- The highly hydrated ciabatta-like loaf
In the third video of the True Bread series, by the baker Joaquín Llarás, it is the turn of some of the most delicate doughs in bakery, those that are highly hydrated. Doughs such as ciabatta, with more than 70% hydration, which also require minimal manipulation in order to achieve a broad crumb and a unique crust. That is why the chef-baker shows how to form these loaves without barely degassing them during handling.
Joaquin Llarás takes an interest in the classic ciabatta bread, but also other loaf-like shapes or even a nice twisted format. It is the third stop on a journey through different classics of Mediterranean bakery (especially Spanish, Italian, and French), but in the entire series of videos that accompany the True Bread bakery manual we find more ideas on the correct formation of different breads and even the most common techniques for cutting bread before baking.
