The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta berger

leemid's picture
leemid

Ciabatta berger

There's only so much time in the day, only some much opportunity to eat bread in a week, and a loaf of bread only lasts so long. So I have to choose which and how much to make. I don't dare let the family get bored, and I don't dare run out of good bread and have to eat store-boughten. What all this means is adding a new recipe/type to the list is difficult to do. Nevertheless, I have begun making ciabatta, occasionally. This weekend was an occasion. I am using Ponsford's recipe from Glezer's book and like it well enough but making only two loaves leaves me with a lot of short bread for slicing for sandwiches, and they are too large for slicing horizontally. Frustration.

So I made smaller loaves that would accommodate a single sandwich if sliced horizontally. Incidentally, the children asked for hambergers on this hot Sunday evening and cooking out of doors is a nice option to cooking inside. Okay, that's stupid when I am already baking three batches of bread in the oven... But the runt of the ciabattas called out to me, "Eat me, eat me, EAT ME!" What was I to do? I slathered the meat with the usual spices: cumin, chilli, pepper, salt, and throwed it on the grill. Just a short time later, cheezeburger in paradise!

ciaburgerciaburger

Pretty good story I get to stick to this time,

Lee