The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta first attempt!

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woodedbliss's picture
woodedbliss

Ciabatta first attempt!

I couldn't be happier with how this turned out! Unfortunately, since I made it over the summer, I have totally forgotten which version of Peter Reinhart's ciabatta recipe I used :( I remember adding olive oil at some point, but other than that I am drawing a total blank. 


alabubba's picture
alabubba

I don't know what recipe you are talking about but I would suggest trying this one...


 


 


http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread


 


allan

flournwater's picture
flournwater

The only Reinhart version of Ciabatta that I'm familiar with where olive oil is used (without other ingredients like onions or mushrooms) is his poolish version.


Let me congratulate you on your success.  The images you posted would make even Reinhart proud.

bobchristenson's picture
bobchristenson

It must be ciabatta weekend!  I tried mine today for the first time as well (no pics, ate it all to fast).  I used the recipe linked by Allan above and it was really easy and had a great crumb.  My only complaint might be the flavor: sorta like eating salty air.  A longer fermet would do wonders for taking it to the next level (if you could find  a bowl large enough for a longer rise, that is)

flournwater's picture
flournwater

Yeah, I read both of those formulas and for the life of me I could not figure out the reason for the out of bounds salt ratio in each of them.  For the first one I'd say 10 grams of salt, for the second 7 grams.  Salt is important for flavor enhancement, it should not be the dominant flavor.