The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ciabatta from the recipe in the handbook

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adamngeorgie's picture
adamngeorgie

ciabatta from the recipe in the handbook

I'm wondering if I should mist the sides of the oven before I bake ,or if there is another method I should use, or no  steam at all.

wally's picture
wally

Ciabatta benefits from steam when you load your loaves into the oven. What's the best method of steaming depends - in part - on your oven (gas, electric).  If you do a search on "steaming" on TFL you'll find a lot of discussion and good ideas.


Larry

adamngeorgie's picture
adamngeorgie

THANKS FOR YOUR REPLY ,WALLY,  BREAD TURNED OUT GREAT! I MIXED TOO MUCH WATER( OR MAYBE THE RIGHT AMMOUNT) SO I NEVER DID STEAM. INFACT THE DOUGH WAS SO LOOSE THAT I MADE A TINFOIL MOLD TO HOLD ITS SHAPE, BUT IT WORKED! VERY, VERY SUPRISED IT TURNED OUT AT ALL... HAVE A GREAT DAY!