The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta

  • Pin It
GSnyde's picture
GSnyde

Ciabatta

I made the Ciabatta from Professor Reinhart’s formula in Bread Baker’s Apprentice today.   Easy to make, though I can see where a novice might want to add more flour to the gloppy dough instead of trusting to the magic of gluten.   I added a heaping teaspoon of milk powder to soften the crumb.   I shaped a pound of dough into four large rolls.

It’s a simple bread.  Nice texture and good flavor, but nothing to write home about.  I think it would be good for a sandwich roll.

p

Glenn

Comments

Syd's picture
Syd

Agreed.  I just can't seem to get excited about all white breads, recently. They seem to seriously lack in flavour, particularly the non sourdough varieties.  Unless they are enriched, of course.  A good quality olive oil might lift this formula out of the ordinary.

Best,

Syd

gmagmabaking2's picture
gmagmabaking2

Or a great herbed dipping oil.

mwilson's picture
mwilson

Excellent crumb! 

Following a traditional recipe will help with flavour.

In Italy a Biga starter is quite specific pre-ferment involving a long and cool ferment, typically using 80% of the total flour in the case of ciabatta. This process imparts a great deal of aroma and flavours in the crust.