Sorry for these horrible , huge pics.
What to do now ?, i forgot to compress it before , The happiness of my first attempt made me forget to compress them , sorry for that!!!!
Actually , this is my first time to taste ciabatta , not just make it , I discovered a new technicque , and a very special taste , Thanks to Mark , his helpful video taught me a lot , but my ciabatta dough recipe was more liquid , i fight in me the wish to add more flour , i even poured it to shape the loaves , but folding it using a little of flour helped me a lot.It was the first time for me to use " couche" , it was pannic to me just thinking in touching the loaf after shaping and fermentation , I DID, it was such a horrible feeling , i asked all the family member to leave the kitchen cause i will do something " very dangerous" I emptied the kitchen , Mark video in my head , and did it , using a flat dish , carrying my precious baby on it , to the hot baking sheet.
I thought , with such liquid dough , i will get a flat loaf , it was not .
My husband and my kids liked it veeery much , and fastly we finished it on supper.
To all the freshloavers pros, What do you think about it???
I told you it is my fist time , any comments , critics???You know that very few of people here in Egypt know this kind of bread , even bakers, and you can find it in just one place "Carrefour", it is expensive too , so rare of people who even think to buy it.
I served it with "Labneh" my home made, fresh olive oil from "Sinai", And " dokka zaatar" from lebanon"Thym + origano+sesame seeds and some other spices and salt" SOOOOO YUMMYYYY.
Thank you all, i learned new things from TFL.
I thought I recognised Zaatar on the foto! I make my own mix as well, with lemon thyme, oregano, majoran, sesame seeds and ground sumac. Unfortunately, the Sumac is not widely available here so I ordered some online, but is is hugely expensive and only sold in small amounts. Probably because the Sumac berries are not grown here.
On blogs from people from Lebanon, S.A. but also from the USA I read stories of people having been given or accidentally bought huge bags of Sumac and don't know what to do with it, as they haven't experienced the taste before... I wish I could buy in larger quantities as my family loves the taste!
I read on an Arabic blog that Zaatar is often eaten with bread as breakfast by students e.g. when they have an important test that day, as it is said to have a very positive effect on the activity of your brain... does that sound familiar to you?
By the way, your Ciabatta's look lovely... more oven spring than I ever got with my attempts!
I think you are right Richelle, because , i noticed that most moms ,lebanese mom, used to make zaatar sandwiches to their kids before going to school , also you heard about Mankoushet Zaatar , i made it several times , it is very tasty , you can not stop eating it , i also love sumac , i add it to mankousha filled with spinach and the one with meat , i flavor it using sumac and grenadine molasses "you know it??".
In Sinai you can buy fresh dried sumac and fresh dried zaatar , it has a very special aroma used in therapy.If you need sumac , i can send to you some, it is not expensive at all here.
I think that all of this wonderful herbs are very useful for kids and adults , these are from the real nature , i do not have any doubt of the information you mentioned about its positive effect on kids brain , olive oil , labneh , zaatar are my favorite on the breakfast.
Thank you Richelle , and have a nice time.
Thank you for your kind offer and yes, I would love some Sumac! Would you like me to send you some of my homemade malt as a return favour? Have you used it before?
To keep the topic on-topic, you can email me if you want, firstname.lastname@example.org
Malt ?? i do not really know anything about it , you intrigued me?? what is for , and how it looks like??
I will add you right now!!!!
You can find lots of info on the use of malt, diastatic or not, on TFL. Basically it's whole grains, soaked and sprouted, then toasted in a moderately hot oven and ground to fine powder. Amongst other things it helps the colouring of the crust and it adds a lovely flavour to all kinds of bread. I use it a lot! Malt is used in the beer industry as well.
Please email me soon, so we can interchange addresses!
Richelle , did you receive my e.mail???
Your Ciabatta look wonderful. I have not bake one yet. I think I will try to bake one this week.
I also have to fight the wish to add more flour. Keep playing with the ciabatta and you will learn something new every time. When handling very wet doughs, a little water on your fingers works better than flour.
I bet you made them all the more curious when you chased the family out of the kitchen. I can just see them trying to peek around the door! lol Now you really have them curious what you will do next. The loaves look great! Could be a little browner but they came out well! I don't think any bakery in Kairo could do better! And your wonderful dip is making me hungry. I've got bread baking now and the thought of pulling it apart warm and dunking it ....yum!
did you receive my E.mail???
If not tell me, because i sent one before , and there was a sending failure.
I can write mine here.
The last one I received was with your address in it... I responded to that as well, early this morning.