The Fresh Loaf

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dabrownman's picture
dabrownman

After last Monday’s bread was puddle mooshed and refused to spring making ciabatta into sandwich thins, Lucy wasn’t going to have another failure if she could help it so she took another route with a similar recipe to make sue she got a nice loaf of bread this time.

She has been working hard, for some time now, to develop her app to replace all human jobs and she is not happy about it one little bit.  So far, she figures she can only replace 40% of all jobs over the next 10 years and this is driving her crazy. 

I reminded her that probably 50% of people still want to work so wiping put 40% of the jobs was a huge step in the right direction for the 50% that don’t want to work anyway.  I told her there had to be other people working on this and they could handle the other 10% no problem. 

She said that just wasn’t good enough and that all humans had to be unemployed before she would be happy.  I told her that half the folks would love her forever and the other half will be looking very hard for her to pay her back for ruining their lives forever…..and that wouldn’t end pretty.

She is not giving up though and will keep working to make half the world happy and piss off the other half – probably about the best one can do …..now that I think about it.  Lucy figures half the world is already pissed off but only 10% are happy so making another 40% happy is quite an improvement for mankind – she might be right about that.

Her recipe for Friday’s bake was also spot on for a huge change from Monday.  This is a big loaf of bread – over 1,255 g baked weight.  It is about twice as big as our normal loaf.  This one is twice as white too but only has half the levain at 7% pre-fermented flour.  The levain was a single stage whole grain Kamut one at 80% hydration for other huge changes plus that only used 5 g of NMNF starter to set it off.

You would think after being a baking apprentice for many years Lucy would know how to shape a loaf of bread!  She will probably never make it to a first class baking apprentice.

All of the whole grains were in the levain with the rest of the flour being half Smart and Final high gluten and the other half LaFama AP. to approximate sine kind if bread flour.  We backed off the hydration to 75% too.  It was still wet but easy enough for us to handle.  We autolyzed the white patent dough flour for half and hour with the pink Himalayan sea salt sprinkled on top.

Even though the Kamut was small you can see the yellow tinge.

Once the levain hit the mix we did 300 slap and folds right off the bat. Going way back years to an earlier process and about 10 times our usual overall amount we usually use today.  Then we did 2 sets of 50 sla[ and folds and 2 sets of 4 stretch and folds from the compass points – all on 30 minute intervals.  Then we let it rest for half and hour before shaping it into a huge boule.

Once you got away from the very center the two large holes were replaced with a better looking crumb for sure  Whew!

2 hours later into the hot 500 F DO it went after being slashed hop scotch style and then spritzed with water.  If you spritz white bread well before it goes into the steam environment, it will blister like crazy just like this one did.  It doesn’t work as well for whole grain breads for some reason but it always works for white ones.

 

So camera shy.

When the DO went in, we turned the oven down to 450 F and steamed the bread for 20 minutes.  The lid came off, the temperature went down to 425 F convection and we baked it for another 16 minutes until it browned up well.  It sprang and bloomed exceptionally, became as crispy as can be and hit 210 F on the inside.

Can’t wait to inside of this one.  With the outside looking so good we expect the inside to be the same.  See ya tomorrow morning after breakfast toast. My wife said 'This is really good bread'  It made some great toast for sure.  We were transported right to San Francisco by the bread that made the city famous and we didn't have ti dodge all the homeless beggars and used heroin needles on the ground - a triple yea!

This bread goes perfectly with Shrimp. Andouille Sausage and Chicken Gumbo - Just killer!

I tried to get a Navajo weaver to make me this rug in 1999 but they weren't that willing and I couldn't afford it. I still want one though and the Navajo need to get their designs into the 21st century.  Tradition is one of the 3 things that can just kill you! along with fear and ego!

Bread1965's picture
Bread1965

Life's gotten the better of my time lately and Charlie's been well neglected in the fridge.. but thankfully he doesn't mind.. that said I decided to send him on journey and now part of Charlie is baking up a pizza storm in Virginia Beach with a good friend of mine..

 

Meanwhile, I finally got around to baking last week and made a Tartine whole wheat loaf and made Danni's version of the Swiss Raisin Muesli bread that I've been trying to replicate. Danni - great recipe..

First the Tartine - standard recipe crusted with oat bran..

By all accounts a great bread and what seems like a fool proof recipe..

And below is the swiss raisin muesli..

It was a good replica of the original but not yet there. I forgot to dig out my bread lame and after I put the loaf on the combo cooker bottom ended up scrambling and grabbed a knife and butchered a score before putting the lid on. Oh well.. regardless the bread spread out more than i thought it would. Not sure why.. I don't think it was from the score, or that I over proofed/retarded it.

The taste was good but more subtle compared to the original. I think I'll double up the raisin water, the honey and the raisins.. and see how that works. I also think I might add a bit more oil. 

Danni - a great recipe, thanks for your efforts! This is the link to her recipe: http://www.thefreshloaf.com/node/55422/stonemill-healthy-artisan-swiss-raisin-muesli-bread-copycat-recipe

Bee well.. bread1965

 

 

Elsie_iu's picture
Elsie_iu

I was suddenly craving white sandwich bread. That’s very uncommon for me as I always prefer whole grain sourdough bread. Then, I figured out I actually wasn’t craving any white sandwich bread but the store bought purple rice coconut white sandwich bread. Easy solution: drop the white flour and sub in whole wheat, put in some purple rice flour (the original version only mix in cooked rice) and include a coconut kaya jam filling. You get something not only healthier but much more flavorful (coconut milk in both the dough and filling!).

 

Coconut Sweet Buns with 30% Purple Rice Flour

 

Dough flour:

210g      70%       Whole wheat flour

90g       30%       Freshly milled black glutinous rice flour

    

For leaven:

15g        5%       Starter

15g        5%       Bran shifted out from dough flour

15g        5%       Water

 

For tang zhong:

16g       5.3%       Whole wheat flour

16g       5.3%       Freshly milled black glutinous rice aka purple rice flour

180g      60%       Canned coconut milk

 

For dough:

258g      86%      Dough flour excluding tang zhong and bran for leaven

<212g  <70.7%  Tang zhong (I didn’t weight)

60g       20%       Whey

45g       15%       Water

45g       15%       Leaven

9g           3%       Vital Wheat Gluten

5g        1.7%       Salt

 

___________

305g      100%      Whole grain

305g      100%      Total hydration (inc. the tang zhong so it’s actually very easy to work with)

 

 

Pandan kaya jam (makes enough for 4 batches of buns):

180g     41.7%      Canned coconut milk (preferably full fat)

171g (3)  39.7%    Large whole eggs

80g       18.6%       Brown sugar (or coconut sugar)

(6)             -%        Pandan leaves (optional) 

 

Sift out the coarse bran from the dough flour, reserve 15g for leaven. Mix the rest back into the dough flour or soak them in equal amount of whey taken from dough ingredients for a minimum of 4 hours.

Combine all leaven ingredients and let sit until doubled, about 6-8 hours.  

Make the tang zhong. Pour the coconut milk slowly while whisking into a pot containing the flour. When no lumps remain, heat the mixture over medium heat, stirring continuously until thickened to a paste, about 3 minutes. Let cool to room temperature and refrigerate until needed. 

For the kaya jam, first extract the pandan juice if using. Blend the pandan leaves with as little water as possible until they turn into a fibrous paste. Strain and press it against a strainer to collect the extract. Discard the solids.Whisk the eggs. Heat the coconut milk with the pandan extract and sugar until the sugar melts and the mixture nearly comes to a boil. Pour a stream of the hot mixture into the eggs slowly while stirring continuously. Return the coconut milk-eggs mixture to the heat. Whisk constantly for 15 minutes over low-medium heat or until thickened. Blend it until completely smooth then refrigerate until needed.

Reserve 10g of the water and roughly combine all dough ingredients except for the leaven and salt. Autolyse for 30 minutes. Combine the reserved liquid with the leaven. Knead it into the dough along with the salt. Let it ferment for 10 hours.

Take the dough out of the bowl then stretch and fold for a couple of times. Let rest for 20 minutes. Roll the dough into a 38cm×15cm rectangle. Spread the pandan jam onto it, leaving a border on both long ends. Roll up the long ends of the dough and divide crosswise into 9 equal pieces. Place into the prepared pan (mine is 20cm×20cm) and let proof for 30 minutes. Retard overnight for 14 hours. 

Let the dough rest at room temperature for 1 hour. At the same time, preheat the oven at 190°C/375°F. Bake for 25 minutes or until the internal temperature reaches 190°F. Turn out to a rack to cool for 30 minutes before serving.

 

Look at that dreamy purple! Full of Anthocyanin, a kind of flavonoid with powerful antioxidizing properties.

Ready to go into the oven...

I hate any forms of coconut flesh: flaked, desiccated or whatever. However, I seriously couldn’t resist the aroma of dishes prepared with coconut milk/cream. Case solved, my hatred for coconut meat is totally a texture issue :)

The buns are super soft thanks to the coconut milk and tang zhong. Nevertheless, I love that they are also slightly chewy instead of airy like typical cinnamon rolls due the glutinous rice. With so many flavour components going on, these buns are anything but lacking in flavour! They are a major upgrade from that pack of store-bought sandwich bread.

Save the extra kaya jam! It is traditionally enjoyed as a spread for toast but it is exceptional when served with pancakes and crumpets as well. And I can’t think of why it won’t go well with ice cream… 

Feel free to serve the buns with extra kaya jam! I made a much lower sugar version compared with the traditional recipe (but still sweet enough) so that I can put more of it onto the buns.

 Enjoy! 

pul's picture
pul

This is a small loaf built with a levain made with 1.5 g starter, 30 g water and 30 g bread flour. The levain was left to mature for about 12 hours on the counter at about 30 C room temperature. It was not used at its peak, since I could see that it receded way before I arrived home from work.

The final total dough was about 250 g flour from which 50% is bread flour and the rest is a mix of rye, spelt and red fife. The total hydration was about 75%. I used a standard procedure for mixing, applying 4 stretches and folds every 30 min or so. Bulk fermented for about 4.5 hours, shaped, and proofed in the fridge overnight (about 5 hours) to bake it in a cold pot / cold oven.

Great crumb and crust. The flavor is quite subtle, perhaps due to the levain, built using a small amount of starter.

isand66's picture
isand66

 

It's been a while since I baked a porridge bread so it was time to get to it.  I wanted to add a little sweetness of dates into the porridge and of course some roasted smashed skin on potatoes didn't hurt the crazy moist and soft crumb.  I had some left-over grilled onions so in that went as well.  The dates and onions both dissolved into the final dough but you could certainly taste their contribution in the final bake.

This one makes great grilled bread and is fantastic with some butter or cheese.

Here are the Zip files for the above BreadStorm files.

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, potatoes, onions and salt and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

PalwithnoovenP's picture
PalwithnoovenP

There are 2 reasons why I am celebrating!

First is, it's my dad's 72nd birthday and second is...

The one who is typing this post that you are currently reading is NOW a PROFESSIONAL LICENSED TEACHER!!!

Yay! I really did not expect this. Various sources state that the Licensure Exam for Teachers is the most difficult licensure exam in our country. Yes, more difficult than exams for physicians, lawyers, architects and engineers! In fact it has the lowest passing rate about 10-20% for elementary and 20-46% for secondary level. Very far from the 60++% for physicians. It is not because the students are not good but because the exam is extremely difficult; it has the widest coverage based on the professional qualities of a teacher and almost all items are situational with all options having equal probability so each requires careful analysis. The moment  I left the examination room, I really conditioned myself that I will not pass because I had to rely most of the time on my gut feeling and maybe only close to 10% of the items were taught in school. But I prayed and prayed and the Almighty with His greatness and goodness granted me my license. I really don't know how to translate this but walang pagsidlan ang galak ko!  All of the hardships and sacrifices of mine and my parents are so worth it. They paid off. My dream is now in my hands.

I'm really sorry if this post is getting too long but I'm just extremely happy and overwhelmed and still can't believe that I can now legally practice the profession.



So I made the fruit cake a week ago as a surprise for my dad. I know it is not commonly eaten this time but its really one of the cakes that we adore, in fact maybe more than chocolate cake and we make sure to buy at least one once it is available in store. Some fruitcakes use honey and taste more delicate but I grew up with the darker bolder kind made with molasses so that's what I made, hence their dark color. I made them into smaller cakes instead of a single big cake because, a full fruitcake requires so much in preparing the tin so it will not burn in the long bake. If it has a high risk of burning in a standard oven, what more in the clay pot over a wood fire! I have no plans to burn all of that expensive fruit.



This fruitcake is a simple one: golden and dark raisins and candied orange and lemon peel soaked in dark rum for 3 days and sunflower seeds. I know some folks age their fruit in liquor for a year but that's the only time I have, still better than no soaking at all. I used sunflower seeds because they're cheaper and taste a little like walnuts to me and I don't have to chop them to disperse them evenly in the cakes. If I had the money and they were available, I would also put candied cherries, candied pineapple, pecans, and walnuts.

As simple as the fruit mix may seem, these cakes are loaded with fruit! I almost the thought that I did not have enough cake batter to hold them! It has 600+g of fruits and seeds for just over a cup of flour! As little as they may look, they are quite heavy and dense and took a full hour to bake.


This is them hanging out in their "oven".

I made 2 batches: one with only the fruits and one with spices namely cinnamon, nutmeg, and cloves, I didn't put ground ginger in fear of my fruitcakes tasting like pumpkin pie. I also took one from each batch, poke holes all over them and fed them with alcohol to at least age for a week. I aged them in the fridge because I live in a hot climate and it is still summer now.

Here is how they look like on the second day.



And after a week, I don't know if it's the light but they seem darker.



Here are some of them up close. The tops are shiny which we never seem to observe in commercial fruitcakes.

One from the plain batch.



One from the spiced batch.



The plain fruitcake that's fed with alcohol.



The spiced one fed with dark rum. It's the heftiest of the batch!

To me, it just looks like a mini version of a classic British fruitcake with just a shiny top. They taste perfect. I think it really need a lot of candied peel because to us, it is what makes fruitcake taste like fruit cake. Perfectly sweet with the molasses really coming through. The unfed ones were not as moist as we like. For the flavor: the plain ones were good but they can't match the fragrance of the spiced ones. The combination of fruit and spices are sublime. So our favorite and the one I'm going to do if I will make fruitcakes again is the spiced one that's fed with dark rum. It tastes just like the ones we buy even though it has an incomplete cast of fruits and maybe even better because I made it, there's more fruit to it than cake.



It really did not cross my mind that I will bake and even age fruitcakes someday or I will pass the Licensure Exam for Teachers and be a professional teacher. I'm really just happy for me and my parents. That's all folks, have a great day!

HKbreadwinner's picture
HKbreadwinner

Hello to all you wise sages out there.  Long post, but I'm really hoping you amazing bakers out there can ease my recent torment!

So I'm a complete novice when it comes to artisan/rustic breads, and have a few obstacles that for the life of me can't get past.  The main goal is to achieve those explosive and beautiful oven springs that result in outrageously huge and irregular holes.  I've been baking basic pan loaves for years for my family, and only recently have begun to experiment with wet doughs, and I AM OBSESSED.  I've played around with different autolyzing times, bulk fermentation at room temp or cold retardation, final proofing at room temp or cold retardation, different pre-shaping/final shaping methods, etc., with various degrees of satisfaction, but never close to what I want--you know, stuff like what Trevor J Wilson and so many amazing bakers out here produce.  So here go my questions, and please please help me answer all these.  I would be eternally grateful!

- It seems that almost 100% of the relevant discussions involve sourdough!  I don't have any experience in sourdough, but would like to eventually get there, but not before I'm 100% confident of my knowledge with wet doughs/basic artisan bread.  But here's the question: must one use sourdough to create those outrageous oven spring and open/airy crumb?  Can yeasted dough achieve that as well?  No one ever mentions yeasted dough when talking about open crumbs and oven spring

- People seem to advise bulk fermenting and proofing times at room temp that involve hours on end.  Is it because it's sourdough and the natural yeast just takes longer than instant yeast?  I understand that room temperatures vary infinitely depending on what sort of climate one bakes in.  But just generally, I suspect that sourdoughs take longer to rise and ferment?

- There's been plenty of talk about DDT.  Is it really THAT important?  If you don't pay attention to the DDT, would that render all other variables useless.  Can't you manipulate other variables to achieve strong oven spring, or DDT is a necessary consideration?

- Also, seems like the vast majority of people shape and proof theirs doughs into a batard vs round boule.  What's the reason behind it?  Does the shape actually create bigger holes because there's less room for the dough to spread out in all directions?

- I'm very confused about whether to de-gas or not.  Most comments/videos advise to handle the dough gently during pre-shaping and final shaping, and to not destroy any bubbles that have been created during bulk fermentation.  But just by releasing the dough from its container necessarily causes huge deflation.  And second, I see bakers slapping and stretching dough during shaping all the time.  I've even seen bakers pat the dough to get rid of bubbles and advising that they will return during final proof.  Even if I were to not consciously de-gas, the mere exercise of pinching the dough to stretch (for building tension) and shape a boule would involve deflation.  So just HOW careful should I be during pre-shaping and final shaping?  Should I de-gas a bit to create room for more gas to form during final proof, or should I completely try to avoid any disturbance to the dough whatsoever (then how the heck do you stretch/fold to shape a boule?)  Currently, I either stretch and fold in a clock-wise fashion or do the stitching method by Trevor J Wilson, then flip the dough ball over and do a round or two of tightening, all the while trying as hard as possible to not disturb the integrity of the dough.  The resulting ball is quite bubbly, jiggly and very delicate.  So is that good, or should it feel more substantial and solid, and let the final proof do its work in re-building bubbles?    

- Continuing on the topic of dough handling.  What's your preferred method of tipping dough out to prevent unnecessary tears and overall damage?  The Trevor J Wilson method of wetting hands then doing a letter fold then tipping the dough out?  He doesn't grease his container prior to bulk fermentation.  Do you grease your container before bulk fermenting?  Again, I fear one of my problems is the dough handling after bulk fermentation, from releasing to pre-shaping, to final shaping.  I feel and fear that too much gas has been lost during the handling.

- What are your views on underproofing?  Seems like quite a few people advocate underproofing in order to achieve phenomenal oven spring.  Can I get some clarity on this point?  Underproof or not?

- Finally, AP or bread flour?  I've read conflicting advice on this.  To me, bread flour makes more sense because of the stronger gluten to hold the gas in.  But someone also said the strong gluten structure prevents big bubbles from forming--like it's harder to inflate a strong and tight baloon.  Thoughts?

Thank you SO SO very much for helping me with my OCD!  For reference, here's my basic formula

- Biga 35% at about 70% hydration, prepared the night before and fermented in a wine cooler at 15C for about 12 hours

- Then mix in bread flour, yeast, water (final hydration, including biga = 80%, total flour used = 450g), autolyze for 30 mins at room temp at about 24C (75F) or wine fridge at 15C (59F)

- Add salt then mix with dough hook for 5 mins

- rest 5 mins, then S&F 3-4 times at half hour increments

- bulk ferment at room temp for a couple hours, or overnight retard in 10C (50C) fridge for 14 hours (I've had better results with the cold ferment)

- tip out, pre-shape, covered bench rest for 10 minutes (it's hot and humid in Hong Kong right now, so kitchen temp is about 27C (81F)

- shape then proof in banneton for about 45 mins at about 24C (75C) room temp or an hour in the wine fridge.  I finger test the dough and make sure it's slightly underproofed.  If the advice is to underproof, then I'm a bit lost at this stage.  How underproofed should the dough be? 

- Slash then bake in a 250C (482C)  pre-heated dutch oven.  Sometimes I mist the dutch oven, but it doesn't seem to make any difference.  If anything, the bread comes out flatter when I mist, but I don't know if there a cause and effect there.

THANKS AGAIN everyone!

Beatrice's picture
Beatrice

Hi bakers!

I'm experimenting with sweet sourdoughs and I arrived at this formula after testing another one with less sugar. 

This loaf has 100gr of fine unrefined cane sugar and 150gr of toasted walnuts and I think that the sweetness now is on point.

I used half wholegrain flour and half white bread flour, the fermentation was a little bit slower than my normal schedule due to the presence of the sugar (I asked Maurizio Leo and he said so, I thought it was the opposite! Silly me). 

I think I obtained a good spring in the oven even if there were the walnuts but I'm not so satisfied with the openness of the crumb, it seems a little bit denser than other experiments I've done.

Have you ever baked a sweet sourdough, if so what was your experience? Have you got any advices for me?

Thanks in advance for your feedbacks and happy baking!

Beatrice's picture
Beatrice

Hi bakers!

Today I come here half happy and half unhappy. I'm happy because I baked my first loaf of sourdough using 50% of khorasan whole wheat flour (and I think that this flour is aromatic in such a particular way that reminds me of chamomile) but I'm not so happy because maybe I let the fermentation process gone too far and the bread came out a little bit flat :(. 

The crumb is still there and there are some holes but the spring didn't happen at all and I think it's because it's overprofed.

What do you think? Have you ever baked with khorasan?

PS the ingredients of my loaf were:

100gr leaven

250gr khorasan whole wheat flour

250gr white bread flour

400gr water

10gr salt

dabrownman's picture
dabrownman

After one loaf of 50% sprouted and whole grain bread she went back to a white bread this week.  Yeah, she picked one that we don’t do very often at 83% hydration, it had some whole grain in it that was semi-related to durum semolina, we needed something to put pork inside with cheese and then into the panini press and at least it was SD.

 it was perfect after the last set of folds.  Should have put it in a basket right them and there:-)

I think she was swayed by Abe talking about doing a ciabatta and Able giving her some history on the bread straight from Italy via Mexico that said the hydration shouldn’t be more than 80% and why I think she picked one more a few percent more than that:-)

Rather that do a big ciabatta, she picked to do individual ones that would fit perfectly in the panini press and be the right size to split in half for a sandwich.  But Lucy didn’t want to follow the rules about ciabatta either but I forced her to at least try a little bit. 

Green Chili Stuffed Pork Carnitas Enchilada with Crema, Pico and Guacamole

Most ciabatta is made with commercial yeast but she wanted sourdough with a bran levain.  Most ciabatta is made with a mixer for good reason but, she wasn’t having any of it. The 21 % pre-fermented flour mostly La Famea AP, bran levain was retarded for 48 hours also not a norm of any kind.   We made it using a 30 minute autolyse, slap and folds and stretch and folds, 2 each on 30 minute intervals.

I tried to mooch down this Irish Swiss cheese, caramelized onion, Poblano peppers, mushroom,bacon burger with lettuce, avocado and tomato.to make it mouth size but no luck.

After letting the dough rest for half an hour, we divided it into roughly 100 g pieces and let them proof for an hour and half before firing up the oven to 450 F.  Right before they went into the oven I refused to flip them over ,as they are traditionally done, and then Lucy pulled put her Mom’s blade and threatened to cut me up good if it didn’t do a flip.

So I did, right onto parchment on a baking sheet.  But I did spritz the heck out of them and also put 2 C of water on the Mega Steam Lava rocks before closing the door and steaming them for 10 minutes.  We then too the MS out of the oven and continues to nae them at 425 F convection until they browned up well.

These came out like a Joe Va SD sandwich thin which we make all the time.  Since we just proofed them on the counter with a little bit of flour, when we picked them up and flipped them onto parchment they instantly deflated to little puddles.

They made a fine toasted one face sandwich with butter, apple cider jam, Swiss cheese, sausage and bacon.

We didn't have time to let them proof again but we hoped that they might really spring in the heat of the oven.  Spring they did but not nearly enough to compensate!  They taste great and will be great in the panini press  but they don't look like a ciabatta on the inside at all.  Maybe next time.

Miso Teriyaki Grilled Pork dinner and Lucy says nit to forget the salad to go with...any dinner or lunch.

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