The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Weekend bake!!!

jonhong's picture
jonhong

My Weekend bake!!!

Hi, folks

Yes, been a couple of weeks since I am here.  Still baking the the same sourdough bread.  But this weekend, I did something  difference....Jason's Quick Coccodrillo Ciabatta Bread

   Sorry, this is not sourdough bread.  I don't know where to posts.  Apologies. Cheers Jon
Danni3ll3's picture
Danni3ll3

Your ciabatta looks great! Well done!

jonhong's picture
jonhong

Thank you for your kind words......I looking for a sourdough version now.

Cheers Jon

 

 

 

dabrownman's picture
dabrownman

over right before going in the oven?  It sure looks good enough for the panini machine!  Well done and happy baking.

jonhong's picture
jonhong

Yessss....the first one I did flip and the next two I completely forgotten.  Well no prize for guessing which one i flipped....!  And the 3 loaves from the 2nd dough I remember to flip all.  BTW, what a panini machine?

Cheers, Jon 

 

dabrownman's picture
dabrownman

that grills both sides of a sandwich at the same time.  I have a Cuisinart Griddler that does a bang up job.  You get the waffle effect by spinning the sandwich half way through.  Today' Italian sausage, egg and cheese panini. 

DanAyo's picture
DanAyo

Now all I have to do is find a place to store another small appliance :-(

I really like the way your bread is “waffellized”...

Dan

DanAyo's picture
DanAyo

As I look at your images I can almost taste your bread, and I’m pretty sure I can smell it :-)

As I think about smells a movie comes to mind, “Apocalypse Now”. Robert Duvall walks out bare chested with bombs bursting all around, and makes an infamous statement, “I love the smell of napalm in the morning”. Listen HERE.     -  As for me, “I love the smell of ciabatta in the morning, noon, or evening”.

Great looking bread, Jon!

Dan

jonhong's picture
jonhong

After nearly two months of sourdough bread,  these just don't cut it in terms of taste.....

Cheers, Jon

DanAyo's picture
DanAyo

Jon, Ciabatta done correctly taste awesome, IMO. I suggest you try another formula that uses a long fermented poolish or sponge. I baked Jason’s a long time ago. It is ingenious and easy, but it lacks the flavor of the original as far as my taste goes.

Dan

alfanso's picture
alfanso

on this.  A few years ago I decided to venture into Jason's formula because, well because, it was so darned popular.  Here are some notes I posted at the time:

 

find that, for my tastes, this bread doesn’t carry that heartier, sweeter and more developed flavor that a long fermenting or pre-fermented bread does, as this is a direct method bread, start to finish in a morning’s time. Nor does it have a robust enough crust for my personal liking. But it is tender and a bit sweet, will make excellent toast, bruschetta or croutons when it has aged for another day or so...

 

Quick it is, and when one is in a hurry to produce a ciabatta, this is certainly an answer.  In my post, now just under 3 years old, I noted that I ran the formula twice in one day making some mods on the second run.  The results were better, but the bread just didn't do it for me.  If you are curious enough to want to read my writeup on my three runs of this bread, two in one day and another two days later with further mods, here it is http://www.thefreshloaf.com/node/43771/building-better-crocodile-trap .

 

alan

not.a.crumb.left's picture
not.a.crumb.left

Lovely looking ciabatta Jon....after my recent dabble into this area with Joze's version of 50/50 I am totally intrigued by ciabatta...

I've found a nice blog from TXFarmer and she has an interesting take on the 'flipping'. I have found getting the dough from the towel for proofing to sheet for baking tricky and she just used parchment paper for proofing and then flips...

I thought that is a great idea... happy baking...Kat

 

dabrownman's picture
dabrownman

grab the parchment on top on both sides of the peel to keep it tight and flip the whole thing over while shouting..... Ciabatta!  Then I take off the towel, slide the peel under it all again and into the oven it goes after a little straightening up.  If you don't yell ciabatta, then isn't ciabatta either:-)

not.a.crumb.left's picture
not.a.crumb.left

with shouting 'ciabatta' in the kitchen! It certainly would confuse my easily confused friend in the kitchen!

I can see that working with one loaf but I had all those rolls neatly sitting next to each other and below on the same towel and consequently I set in motion a 'domino' effect as lifting the towel caused the others to move too....not well thought through.....

So I like txfarmer's approach who has each roll or loaf sitting for proofing on an individual piece of parchment which also supports the other roll or bread but still can do essentially what you are describing as one piece...if that makes sense....

http://www.thefreshloaf.com/node/22501/sourdough-ciabatta-rolls-no-kneading-all

You can see what I mean in her thread....

I shall keep experimenting...Thank you for sharing... Kat

 

not.a.crumb.left's picture
not.a.crumb.left

and really useful demo of flipping at 8:44 but overall good video I thought...

Why does he not shout 'ciabatta'?   ha, ha... Kat

https://www.youtube.com/watch?v=d4NfYiVN_N0

p.s. I have this old lid of a wooden box that we got for wine...I think I could turn this into a peel...