Ciabatta Dough Too Wet. What went wrong?
I made a ciabatta using this recipe:
500g bread flour
475g water
2 tsp. yeast
15g salt
In the end my dough was like a pancake mix the entire time until I added some more flour. I don't know where I went wrong.
I measured all of the ingredients with a scale converting my grams to ounces, because the metric unit is bugged on it.
I used a hand mixer machine to beat the dough for a staggering 45 minutes. Then I covered it and let it rest for 20 min.
The instructions said the dough will be pancake like, but will eventually set up and start climbing off the edges of the bowl, onto the hook of the machine. Mine stayed like pancake batter.
Like I said above, I added more flour to it because I was supposed to cut and shape them, but it was utterly impossible due to the dough glooping back together and sticking to my fingers and hands. It is proofing now.
I threw it in the oven anyways to see what would happen. I baked it for 30 minutes. Crumb was dense due to poor handling, but it was really surprising how nice the bread tasted.
So how do I fix this recipe? Is there some way I can handle the dough better, and actually manage to shape it without adding all that extra flour?
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What do I do if my dough is too wet?
Ciabatta's greatest attribute can also be its downfall: that open structure and light, chewy crumb comes from a dough that can be difficult to handle. \u201cThe key is hydration,\u201d says Ben Mackinnon, founder of e5 Bakehouse in Hackney, east London. This just refers to how wet the dough is \u2013 and it needs to be very wet.Is ciabatta dough supposed to be wet?
For a normal loaf, the more you knead it the less sticky it becomes. Dough is always wet and sticky at first but, once you've kneaded it for five to six minutes, it becomes less sticky and more glossy as it develops a skin, which is the gluten forming.Dough Too Wet - Now What?
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