Started out planning to make a sourdough and ended up with something more like a ciabatta. Not sure what I should call it but it was one of the best loafs I've made to date. No way I could do it again as I'm not 100% sure of the chain of events, but I'll give it a bash.
Monday evening I mixed up my regular dough of about 100g Rye and 400g strong white flour, 350ml water, salt and about 50g of my starter. I fed the rest of my starter at the same time. ( I just throw half it in and feed the other half.)
My wife and I learned how to make fruit-filled ciabatta when we took Harry Peemoeller's artisan bread class at Johnson & Wales in Charlotte. We decided to make it at home this weekend. Instead of all white flour, we used some spelt flour in the biga. We added chocolate chips, figs, dates, raisins, pecans and cranberries to the dough. We let the final dough proof in the refrigerator overnight, and baked the shaped loaves in the morning. This is a great bread for the holidays. We made a large batch to give as gifts to friends. For anyone interested, here's a link to
There is a bakery in my area (Syracuse, New York) that makes the most delicious and unusual bread as their signature item. They call it "Stretch Bread," and it is a ciabatta-like loaf (although longer and not quite as wide), with very large holes throughout the loaf. The crust is slightly crisp, but iif you pull off a piece rather than cut it, it stretches before it tears. The inside of the loaf is very elastic, not crumbly at all (unless you let it sit out for a day) and the upper crust is bumpy, evidence of the large air bubbles directly under the crust in the dough i
This is my forth loaf of bread ever made. It is ciabatta, though I am still working on my crumb. This is my best ever loaf. I am hand mixing, using Peter Reinharts Bakers Apprentice, and this is the tastiest loaf I have made to date.
Hey Gang, Here are a couple of pics of the ciabatta I made at the cottage in the old Moffat 'lectric oven. No formula was used, I just eYeballed it: unbleached white flour, toasted wheatgerms,salt, water and instant dried yeast. Was happy.
For the Antipodean summer just past we have used 3 recipes using toasted ciabatta pieces having 'overdone' Caesar Salads! the first is a pasta recipe which we really loved. It was rather like a warm salad.
ELICHE WITH ZUCCHINI
6 Tb extra virgin olive oil
2 cups ciabatta, ripped into 2 bite-sized pieces
salt and freshly ground black pepper
6 zucchini, sliced 1cm thick
1 large red onion, finely chopped
3 cloves garlic, finely chopped
peel of 1 preserved lemon, chopped (or zest of 1 lemon)
1 cup green olives
1 tsp dried oregano (I use 1 Tb fresh)
150ml dry white wine