The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PIzza and ciabatta

TinGull's picture

PIzza and ciabatta

Made some pizza a few nights ago and am now just getting to posting the pic. Was tasty, but I still can't get the dough thin enough to where it can be a "thin crust"....I guess I'll just have to try again, shucks! It wasn't anything but a regular ol' pizza dough and some tomato sauce,sliced tomatoes, mozz and basil. Simple ingredients.

Last night I decided I wanted to bake again today (starting to become an every day affair now) and I wanted to ciabatta. My shaping is awful with these slack doughs. I got 1 out of 4 looking good, but I bet they'll taste fabulous anyways. Here's a picture of the gluten developement on one that just came out of the oven about 10 minutes ago...

and the dough as it rose overnight...


Again, a simple recipe that included my starter (about a cup worth), maybe 1 3/4C water and a couple cups of KAAP flour and a slight bit of SAF yeast and some salt. Totally guestimates on the amounts, as I dont measure much.

The crumb...amazing! This is the most delicate bread I've made yet, which is cool. I did an autolyse for about 40 minutes, and this was the first time I'd ever done that process. You can bet I'll be doing that every time now!

 And the much needed "ciabatta dipped in oil" shot: