The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

using BBA's pain a l'ancienne for ciabatta loafs

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ringopaul's picture
ringopaul

using BBA's pain a l'ancienne for ciabatta loafs

I have made BBA's pain a l'ancienne twice now and my wife and I enjoy it immensely with olive oil and seasonings. Today we tried using it for sandwiches and the taste and texture were a wonderful accent to our lunch. So, I got to thinking has anyone here ever tried using the BBA recipe to make ciabatta rolls? The recipe in the book says that you can use the formula to make ciabatta bread by leaving the dough out for 1-2 hours for final proofing, but it just seems to me that this would cause over proofing. I'm looking for any info from previous attempts and of course any and all suggestions are always welcome. I would try another recipe for ciabatta but I like the taste and texture of this recipe and would like to try and make it work before expanding my formula search.

 

Thanx,

Paul

Edthebread's picture
Edthebread

I have used this recipe to make both small loaves, that came out like small ciabatta, and also it makes wonderful focaccia.  I find it easier to divde into rolls, or press out onto a sheet pan for focaccia, if I use the dough fresh from the refrigerator.  The rolls I just cook straight away with no proof, and the focaccia I let proof for a couple of hours before baking.  I baked the focaccia this morning with cherry tomatoes, olives and basil, and it was wonderful!

ringopaul's picture
ringopaul

sounds amazing! I plan on a double batch next weekend and I'll have to try your recipe for one half. What type of olives did you use? was it fresh basil chopped or whole?

Thanks for the confidence in being able to do this.

Edthebread's picture
Edthebread

I used Kalmata olives, sliced into quarters, and a combination of fresh basil and dried basil. The dried basil I mixed with the oil the previous night, and the fresh basil I placed on the top of the dough, under the herbed olive oil so it did not burn. Have fun!

Breadhead's picture
Breadhead

I believe he has a ciabatta pain alacienne recipe in artisan Breads Everyday

ringopaul's picture
ringopaul

thanks for the info Ed i will definitely try your recipe real soon!

Breadhead, I have yet to get that book it is on my wish list though.