The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta bread

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earth3rd's picture
earth3rd

This is my latest attempt at Ciabatta. I used this recipe:  


Jason's Quick Coccodrillo Ciabatta Bread


I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.


This is the measurments I used for 2 loaves.


233 gr. bread flour


100 gr. semolina


4.7 gr. yeast


10  gr. salt


320 gr. water


 



 



 

Nickisafoodie's picture

Ciabatta from 1992 NYTimes article: Sarah Black Tom Cat Bakery

September 14, 2010 - 4:48pm -- Nickisafoodie

I found an old newspaper clipping from the New York Times 2/12/92 issue on Ciabatta.  The column by then Food Editor Florence Fabricant was called De Gustibus, a weekly feature in the food section. 


This article features Sarah Black of Tom Cat Bakery in Long Island City, NY.  There are two recipes: 1) Food Processor Ciabatta and 2) "Classic Ciabatta".  Sarah became intrigued by reading about it in "The Italian Baker" by Carol Field (1985).   I recall the "no knead food processor version" to be rather unique at the time this was published.

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