Dough hydration debate - is 75% really the magic number for ciabatta?

So I was at a bakery in Austin last month and watched the head baker absolutely nail ciabatta with 80% hydration. My own attempts at that level have ended in sticky, flat pancakes that spread like crazy. But his dough held shape perfectly and had those huge irregular holes inside. I've always stuck to 75% because that's what the recipe books say is safe. Now I'm wondering if I've been playing it too safe all along. Have you guys found a specific hydration percentage that just works for your ciabatta, or do you adjust based on the flour brand and room temp?

2 comments

2 Comments

robinson.matthew27d ago

Have you messed with the mixing time at all? My buddy swears his ciabatta only works at 78% hydration, but he also mixes it for like 20 minutes in his stand mixer until the dough practically whips itself. He tried dropping to 75% once and said it came out tough as a shoe.

rubybarnes27d ago

My first attempt at ciabatta at 78% hydration ended up more like pancake batter, so I feel your buddy's pain with the mixing. I tried his 20 minute stand mixer trick once and my ancient KitchenAid sounded like it was about to launch into space. I guess some doughs just need that extra abuse to behave themselves.