I have a question about the recipe "Lionel Vatinet's Classic Ciabatta" from Lionel Vatinet. I read somewhere that ciabatta bread is traditionally made completely by hand. Is this possible with your recipe? Thanks.
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Nancy is a trusted home cook.
This looks like a grest recipe. While skimming it, I noticed the comments section has directions on mixing by hand.
Cynthia is a trusted source on Bread/Baking.
Step 2 describes using a mixer. Ciabatta is such a wet dough, that I would suspect that mixing it by hand would present quite a challenge. I mix mine not only with a mixer, but with the paddle because it has such a high rate of hydration: https://thesolitarycook.wordpress.com/2012/02/11/ciabatta/
Vicki, the high rate of hydration, known as a very "slack" dough, is what creates that dramatically open, irregular crumb full of those gorgeous holes.