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Ciabatta

My latest experiment: ciabatta bread. Another creation easily coaxed from the basic boule dough in Artisan Bread in Five Minutes a Day. I've been resisting this incarnation because I so love the crackling, crunchy, crispy crust of the basic slashed boule and baguette. But Tom has had an affinity for the soft, chewy, slipper-shaped ciabatta ever since he got a taste of Whole Foods' offering, and I just had to attempt to outdo them.
The difference here is that you don't dust the dough with flour, but form with wet hands into an oval about 3/4 inch thick. You still use steam and sprinkle the top with flour just before baking, but don't slash the dough.
Look at the crumb in the photo to the left! I made two mini-loaves so Tom could have his own. You see why he loves me?
Next up, my report on homemade ice cream. Let me just forewarn you that I should have taken photos before tasting it.
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