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.
- A Fat Adapted Eating Plan to Fuel for an Ultra
- Ultrarunning and Fueling on Whole30
- The Whole 30: Feeling Incredible
- Stalking The Barkley Marathons
- Fat Adapted: Running an Ultra on the Paleo Diet
- Bull Run Run: DNF
- Vermont 100 Race Report
- Plantar Plate Injury and Capsulitis: Cured!
- Eat and Run: Scott Jurek
- Merrell All Out Rush and All Out Fuse Review and Giveaway!