The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mushroom Ciabatta

mdunham21's picture

Mushroom Ciabatta

I haven't been baking nearly as much as I would like, but I'm making an attempt to bake on Sundays this winter.  I feel like any skill I have obtained since I started making bread has been lost, and gaining my skill set back might prove frustrating.  My girlfriend loves bread and I don't mind lavishing her with fresh treats.  A favorite bread of mine is ciabatta, but I've never made an attempt to add any cheese or mushrooms to the base bread.  I decided to use dried shiitake mushrooms reconstituted in water and baby bella mushrooms.  The night before I made a poolish and let it rest in the refrigerator until Sunday.  I made the main dough and let it ferment while stretching and folding every 30 minutes for 2 hours.  After the initial mixing, I added a bit of olive oil to a pan along with garlic and the mushrooms, sauteing them until they were tender.  I let the mushroom mix cool and added it to the bread during the next stretch, folding them into the dough.  I poured the dough out on the butcher block for a final shaping and proof.

I'm not working with a couche or a peel, which can make it difficult at times.  I did not have a thick enough bed of flour on the butcher block to inhibit sticking, which led to degassing one of the loaves. However, the other two turned out well, and the bread was delicious with a gorgonzola cheese spread.  I'm back in the baking game and I've won impressive points with the girlfriend, win win for the weekend!!  Next weekend will be my 29th birthday and might be a bye week for baking.  I'll see you on the flip side.




Casey_Powers's picture

I am sure your gf will be happy with that one.  I have thought of making the recipe in BBA.  Your photos may have me doing so since I bought the mushrooms the other day.  Nice crumb on you ciabatta.

warm Regards,


dabrownman's picture

The cheese and mushroom add had to make this version taste great.  One thing can do make your transferring without a peel and never degass again is to us a cutting board or even cardboard i place of the peel and put a sheet of parchment paper done on it.  Then no flour base at all is required.  Just proof the loaves on the parchment and slide them onto the stone - no worries.  If you don't have a stone then turn over two nested jelly roll pans and use them to proof on with parchment paper - you can slide the whole shebang, pand and all in the oven that way no sliding off a board is required. 

Welcome back to bread making - its like riding a bike!