The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with ciabatta recipe and NYT method

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beanfromex

Experimenting with ciabatta recipe and NYT method

This is Floyd's ciabatta recipe, I halved the yeast, the salt and did a fridge ferment of 12 hours. I then let it come to room temp (76F in kitchen), folded once, covered it with cornmeal and baked as per the NYT method. 

The crumb is quite dense but holey like a crumpet. The top aqnd bottom crust are chewy. This would make an excellent bread to serve withr soup, or salad . It is probably wonderful toasted...just like a crumpet...

beanfromex's picture
beanfromex

 This is a side view of the "crumpet bread"