The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My reaction to a ciabatta...

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Anonymous's picture
Anonymous (not verified)

My reaction to a ciabatta...

...that actually succeeds, big holes and all.

http://www.youtube.com/watch?v=Fc_-icFHwQo

MANNA's picture
MANNA

Link does not go where one might expect.

nycbaker11's picture
nycbaker11

That's one of the nicest ciabatta i've ever heard :)

Ray

thomaschacon's picture
thomaschacon (not verified)

I probably shouldn't get that excited. I think it's a rather overrated bread. I'm not even sure why I continue to make it. It works well for ego deflation. Just when you think you know what you're doing, ciabatta returns to remind you that, "No, no you don't, not quite!"

;D

ehanner's picture
ehanner

Good job of dubbing in the bird. It hardly moves it's lips.

Eric

thomaschacon's picture
thomaschacon (not verified)

Sounded more like this: http://www.youtube.com/watch?feature=player_detailpage&v=L6_LavuC9lE#t=6m18s

I should probably stick to kneading pugliese.

rayel's picture
rayel

Hi Thomas, ok I'll bite, what ciabatta recipe are you speaking of?   Ray

thomaschacon's picture
thomaschacon (not verified)

This time it was from Reinhart's Crust & Crumb. It was published before the more popular BBA, but the BBA recipe doesn't work for me at all.

I've noticed that all of my successful ciabattas come from huge batches of dough. This batch, for example, made 18 large ciabattas. I don't know why a large mass of dough would improve consistency, but it seems to be key.