How Hydration and Handling Shape Ciabatta’s Open Crumb
Hydration and folds influence dough behaviour; flour, fermentation, strength, and proof also shape crumb.
By John the BakerTopic
Technique
8 articles about this subject.
Ciabatta Method: Poolish, Folds, and Proof
Follow the published yeast-poolish formula through bulk fermentation, three folds, division, proof, and bake.
By John the BakerFive Decisions That Shape a Ciabatta Bake
Five technical decisions shape a home ciabatta: flour, water, fermentation, dough strength, and handling.
By John-JohnCiabatta Bread: Technique, Ingredients, and Nutrition
Ciabatta ingredients and baking technique explained without treating a bread style as a health claim.
By John-JohnCiabatta Baking: Artisan Craft and Evidence
The craft of ciabatta and the distinction between observable process and demonstrated health effect.
By John-JohnCiabatta Baking and Health: What the Evidence Can Support
What a baker can establish about process, and what would require evidence of a health outcome.
By John-JohnIs Ciabatta Bread Gluten-Free? What to Know About Wheat
A clear answer about wheat ciabatta and gluten, including why fermentation does not make it gluten-free.
By John DeaconFructans in Bread: Why One Baking Technique Is Not a Guarantee
Why a fold or handling step cannot be presented as a proven method for lowering fructans.
By John Deacon