The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jason's Quick Ciabatta (slight-return)

  • Pin It
evening's picture
evening

Jason's Quick Ciabatta (slight-return)

So good I came back for more!

Made in a different oven. I wanted a more boule like shape so I also applied a single stretch & fold and shaped it before the 45 minute rest. Slightly denser crumb and height but nothing dramatic. The crust was just slightly chewy while still crisp, and the crumb was tender. Not quite the same as my previous attempt (owing to no stone, bigger oven, less moisture, etc.) but by no means unedible. This recipe will be in rotation for a while.

 

 

Comments

linder's picture
linder

I see this bread is all ready for a dip in some good olive oil and herbs!  The crumb is open enough and the crust looks a beautiful golden brown.  Nice baking, especially in a foreign oven!

Linda

evening's picture
evening

It's great toasted and buttered.